Antibiotic susceptibility of Lactic Acid Bacteria (LAB) Isolated from Malaysian Fermented Foods

Antibiotic susceptibility of Lactic Acid Bacteria (LAB) Isolated from Malaysian Fermented Foods

One of important probiotic properties of Lactic Acid Bacteria (LAB) is the ability to resist towards antibiotics. However, the antibiotic susceptibility of LAB associated in Malaysian fermented foods is less explored. Therefore, this study aims to investigate the antibiotic susceptibility of isolate...

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Bibliographic Details
Main Authors: Siti Nasiroh, Ismail, Nina Suhaity, Azmi, Makky, Essam A.
Format: Conference or Workshop Item
Language:English
Published: 2018
Subjects:
Q Science (General)
Online Access:http://umpir.ump.edu.my/id/eprint/21810/
http://umpir.ump.edu.my/id/eprint/21810/1/Antibiotic%20susceptibility%20of%20Lactic%20Acid%20Bacteria%20%28LAB%29%20Isolated%20from%20Malaysian%20Fermented%20Foods.pdf

Internet

http://umpir.ump.edu.my/id/eprint/21810/
http://umpir.ump.edu.my/id/eprint/21810/1/Antibiotic%20susceptibility%20of%20Lactic%20Acid%20Bacteria%20%28LAB%29%20Isolated%20from%20Malaysian%20Fermented%20Foods.pdf

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