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...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2018
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| Subjects: | |
| 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 |