In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry

Background: Selection of a microbial strain for the incorporation into food products requires in vitro and in vivo evaluations. A bacteriocin-producing lactic acid bacterium (LAB), Pediococcus acidilactici Kp10, isolated from a traditional dried curd was assessed in vitro for its beneficial properti...

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Main Authors:	Abbasiliasi, Sahar, Tan, Joo Shun, Bashokouh, Fatemeh, Tengku Ibrahim, Tengku Azmi, Mustafa, Shuhaimi, Vakhshiteh, Faezeh, Sivasamboo, Subhashini, Ariff, Arbakariya
Format:	Article
Language:	en
Published:	BioMed Central 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/62137/1/In%20vitro%20assessment%20of%20Pediococcus%20acidilactici%20Kp10.pdf http://psasir.upm.edu.my/id/eprint/62137/ https://bmcmicrobiol.biomedcentral.com/articles/10.1186/s12866-017-1000-z
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