Probiotic potential of lactic acid bacteria from fermented Malaysian food or milk products

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Probiotic potential of lactic acid bacteria from fermented Malaysian food or milk products

This study investigated the probiotic characteristics of lactic acid bacteria (LAB) isolated from 14 Malaysian fermented food or milk products. In total, 22.3% (121 of 542) of the LAB isolated from the local fermented products exhibited antibacterial activity against Micrococcus luteus. Twelve LAB t...

書誌詳細
出版年:	International Journal of Food Science and Technology
第一著者:	Ramasamy K.; Rahman N.Z.A.; Chin S.C.; Alitheen N.J.; Abdullah N.; Wan H.Y.
フォーマット:	論文
言語:	English
出版事項:	2012
オンライン･アクセス:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-84866161459&doi=10.1111%2fj.1365-2621.2012.03085.x&partnerID=40&md5=1b0cdd24413ae58fbd98420b53eb9b8c

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