Probiotic potential of lactic acid bacteria from fermented Malaysian food or milk products

International Journal of Food Science and Technology

Volumn 47, Issue 10, 2012, Pages 2175-2183

  Ramasamy, Kalavathy ^a   Rahman, Nor Zaihana Abdul ^a   Chin, Sieo Chin ^b   Alitheen, Nur Jahan ^b   Abdullah, Norhani ^b   Wan, Ho Yin ^b  

^a UNIVERSITI TEKNOLOGI MARA   (Malaysia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Fermented food; Lactic acid bacteria; Lactobacilli; Milk; Pediococci; Probiotics

Indexed keywords

FERMENTED FOODS; LACTIC ACID BACTERIA; LACTOBACILLI; MILK; PEDIOCOCCI; PROBIOTICS;

BACILLI; DAIRY PRODUCTS; ESCHERICHIA COLI; LACTIC ACID; ORGANIC ACIDS; RNA;

LABORATORIES;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS SP.; MANIHOT ESCULENTA; MICROCOCCUS LUTEUS; STAPHYLOCOCCUS AUREUS;

EID: 84866161459     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03085.x     Document Type: Article

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