SCREENING OF POTENTIAL PROBIOTIC CHARACTERISTICS OF LACTIC ACID BACTERIA ISOLATED FROM MALAYSIAN FERMENTED PEKASAM

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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...

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Bibliographic Details
Published in:	Malaysian Journal of Biochemistry and Molecular Biology
Main Author:	Hamdani D.H.A.A.; Yaacob I.H.; Yasin I.M.M.
Format:	Conference paper
Language:	English
Published:	Malaysian Society for Biochemistry and Molecular Biology 2023
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85202034263&partnerID=40&md5=32ee6ffd827fa7697edd81aebc9b1c94

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