Isolation and characterisation of probiotic lactic acid bacteria from Malaysian fermented shrimp product pekasam senek

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Isolation and characterisation of probiotic lactic acid bacteria from Malaysian fermented shrimp product pekasam senek

Lactic acid bacteria (LAB) from fermented foods have been proven as able to hinder the growth and activities of some foodborne pathogens. The present work thus aimed to isolate and characterise the potential LAB isolated from Malaysian fermented shrimp, pekasam senek (PS). Twelve isolates were obtai...

書目詳細資料
發表在:	International Food Research Journal
主要作者:	Alysha D.H.A.H.; Ilyanie H.Y.; Muryany I.M.Y.
格式:	Article
語言:	English
出版:	Universiti Putra Malaysia 2024
在線閱讀:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85210488254&doi=10.47836%2fifrj.31.5.13&partnerID=40&md5=6fd1e73849eea8f6e2940199476f7d64

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