Isolation, characterisation and in vitro evaluation of bacteriocins-producing lactiv acid bacteria from fermented products of Northern Borneo for their beneficial roles in food industry

Isolation, characterisation and in vitro evaluation of bacteriocins-producing lactiv acid bacteria from fermented products of Northern Borneo for their beneficial roles in food industry

In this study, lactic acid bacteria (LAB) isolated from traditional fermented foods namely coco bean, fermented cabbage, salted vegetable, tempeh, tempoyak, tapai ubi and tapai nasi were screened for production of bacteriocin. Characterisation and in vitro evaluation of them were carried out to asse...

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Bibliographic Details
Main Authors: Jawan, Roslina, Kasimin, M. E., Jalal, S. N., Abbasiliasi, Sahar, Ariff, Arbakariya, AA, Mohd. Faik
Format: Article
Language:English
Published: IOP Publishing 2019
Online Access:http://psasir.upm.edu.my/id/eprint/80338/
http://psasir.upm.edu.my/id/eprint/80338/1/Isolation%2C%20characterisation%20and%20in%20vitro%20evaluation%20of%20bacteriocins-producing%20lactiv%20acid%20bacteria%20from%20fermented%20products%20of%20Northern%20Borneo%20for%20their%20beneficial%20roles%20in%20food%20industry.pdf

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