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...

書誌詳細
出版年:	International Food Research Journal
第一著者:	Alysha D.H.A.H.; Ilyanie H.Y.; Muryany I.M.Y.
フォーマット:	論文
言語:	English
出版事項:	Universiti Putra Malaysia 2024
オンライン･アクセス:	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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