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...
| 发表在: | International Food Research Journal |
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| 主要作者: | |
| 格式: | 文件 |
| 语言: | English |
| 出版: |
Universiti Putra Malaysia
2024
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| 在线阅读: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85210488254&doi=10.47836%2fifrj.31.5.13&partnerID=40&md5=6fd1e73849eea8f6e2940199476f7d64 |