Isolation and identification of lactic acid bacteria from pickled nutmeg (Myristica fragrans) / Nurul Najihah Assiqin Azhar

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Isolation and identification of lactic acid bacteria from pickled nutmeg (Myristica fragrans) / Nurul Najihah Assiqin Azhar

Lactic acid bacteria (LAB) is a type of bacteria that can produce lactic acid and some of them exist as probiotics. LAB can be found in fermented food and also pickles. Nevertheless, the potential of probiotic characteristics of LAB isolated from pickled have not been completely explored. The aim of...

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Bibliographic Details
Main Author:	Azhar, Nurul Najihah Assiqin
Format:	Student Project
Language:	English
Published:	2018
Subjects:	Laboratories. General works Bacteria
Online Access:	https://ir.uitm.edu.my/id/eprint/34352/

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