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...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Semarak Ilmu Publishing
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/106610/ http://psasir.upm.edu.my/id/eprint/106610/1/106610.pdf |