Isolation of Lactic Acid Bacteria from Malaysian Foods and Assessment of The Isolates for Industrial Potential
Two traditional fermented food 'tapai' (fermented tapioca) and 'tempoyak' (fermented durian flesh), chilli puree and fresh goat's milk were used as sources for the isolation of lactic acid bacteria (LAB). A total of 126 isolates were obtained and by sequential screening for...
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| Main Authors: | , |
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| Format: | Article |
| Published: |
2007
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/5399/ |
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