Isolation of lactic acid bacteria from cocoa bean fermentation as potential antibacterial agent against ESKAPE pathogens

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Isolation of lactic acid bacteria from cocoa bean fermentation as potential antibacterial agent against ESKAPE pathogens

This study aimed to evaluate the antibacterial activity of microorganisms isolated before and during cocoa fermentation against ESKAPE pathogens. Microorganisms from cocoa fermentation process were isolated on the selective media and were tested against ESKAPE pathogens. Total titratable acidity...

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Bibliographic Details
Main Authors:	Noraziah Mohamad Zin, Auni Nadzirah Abd Rashid, Nur Asyikin Zulkhairi, Nur Aqilah Ridzman, Khairul Bariah Sulaiman, Nur Faizah Abu Bakar, Asif Sukri
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2022
Online Access:	http://journalarticle.ukm.my/20881/ http://journalarticle.ukm.my/20881/1/23.pdf

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