SCREENING OF POTENTIAL PROBIOTIC CHARACTERISTICS OF LACTIC ACID BACTERIA ISOLATED FROM MALAYSIAN FERMENTED PEKASAM
Lactic acid bacteria (LAB) from fermented foods are proven to be able to hinder the growth and activities of some foodborne pathogens. Antagonistic effects and sensitivity to antibiotics are important factors that need to be considered during the screening of potential probiotic strains. This study...
| Published in: | Malaysian Journal of Biochemistry and Molecular Biology |
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| Main Author: | |
| Format: | Conference paper |
| Language: | English |
| Published: |
Malaysian Society for Biochemistry and Molecular Biology
2023
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85202034263&partnerID=40&md5=32ee6ffd827fa7697edd81aebc9b1c94 |