Antibiotic susceptibility and antimicrobial activity of lactic acid bacteria from malaysian fermented foods against biofilm-forming Escherichia coli Strains

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Antibiotic susceptibility and antimicrobial activity of lactic acid bacteria from malaysian fermented foods against biofilm-forming Escherichia coli Strains

Lactic acid bacteria (LAB) are frequently employed in the food industry as food preservatives and starter cultures due to their potentially advantageous properties. Their ability to promote numerous health benefits in fermented foods has received increased attention. However, few studies have invest...

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Bibliographic Details
Main Authors:	Nur Syahirah, Rusli, Mohd Nizam, Lani, Sakina, Shahabudin, Nina Suhaity, Azmi, Taghavi, Elham, Wan Zawiah, Wan Abdullah, Azizah, Mahmood, Anis Athirah, Bahri, Migeemanathan, Suguna, Mohd Nasir, Mohd Desa
Format:	Article
Language:	English
Published:	Penerbit Akademia Baru 2023
Subjects:	HD Industries. Land use. Labor Q Science (General) T Technology (General)
Online Access:	http://umpir.ump.edu.my/id/eprint/40914/ http://umpir.ump.edu.my/id/eprint/40914/1/Antibiotic%20susceptibility%20and%20antimicrobial%20activity%20of%20lactic%20acid.pdf

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