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...

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Bibliographic Details
Published in:	INTERNATIONAL FOOD RESEARCH JOURNAL
Main Authors:	Alysha, A. H. Dayang Hanim; Ilyanie, H. Y.; Muryany, M. . Y. Ida
Format:	Article
Language:	English
Published:	UNIV PUTRA MALAYSIA PRESS 2024
Subjects:	Food Science & Technology
Online Access:	https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001357982700013

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