Characterization of novel probiotic lactic acid bacteria isolated from Malaysian fermented shrimp (Pekasam senek) with cholesterol-lowering effect / Dayang Hanim Alysha Abang Hamdani
Lactic acid bacteria (LAB) from fermented foods are proven to be able to hinder the growth and activities of some foodborne pathogens. This study aims to isolate and characterize the potential LAB isolated from Malaysian fermented shrimps, Pekasam senek. Twenty potential LAB isolates were assessed f...
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| Format: | Thesis |
| Language: | English |
| Published: |
2024
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| Online Access: | https://ir.uitm.edu.my/id/eprint/109003/1/109003.pdf https://ir.uitm.edu.my/id/eprint/109003/ |
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