Isolation and identification of lactic acid bacteria from fermented durian flesh and antibacterial activity of related compounds

Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/14245

Title:	Isolation and identification of lactic acid bacteria from fermented durian flesh and antibacterial activity of related compounds
Authors:	Fajriah Salleh
Keywords:	Fermented food Lactobacillaceae Food -- Microbiology QR 82 .L3 F3 2017
Issue Date:	Aug-2017
Publisher:	Universiti Malaysia Terengganu
Abstract:	Lactic acid bacteria ( LAB ) are well known for their ability to inhibit the growth of pathogenic bacteria through their antibacterial properties. this study was conducted to isolated and identify LAB from fermented durian flesh in Terengganu, to determine antibacterial activity using well diffusion method and to identify the antibacterial compounds from Cell Free Supernatant (CFS) of selected LAB.
URI:	http://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/14245
Appears in Collections:	Pusat Pengajian Sains dan Teknologi Makanan

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