Isolation of lactic acid bacteria strain Staphylococcus piscifermentans from Malaysian traditional fermented shrimp cincaluk

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Isolation of lactic acid bacteria strain Staphylococcus piscifermentans from Malaysian traditional fermented shrimp cincaluk

Lactic acid bacteria is well known for it uses as starter culture in various fermented food, and it functions as a good natural antimicrobial agent. Cincaluk, a Malaysian fermented shrimp product commonly found in traditional dishes is commonly enriched with LAB. Out of 50 colonies from a local cinc...

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Bibliographic Details
Main Authors:	Tengku Abdul Hamid, Tengku Haziyamin, Azhari, Siti Hajar
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
Subjects:	Q Science (General)
Online Access:	http://irep.iium.edu.my/26085/ http://irep.iium.edu.my/26085/4/Isolation_of_lactic_acid_bacteria_strain_Staphylococcus_piscifermentans_from_Malaysian_traditional_fermented_shrimp_cincaluk.pdf

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