Antimicrobial Activity and Antibiotic Sensitivity of Three Isolates of Lactic Acid Bacteria From Fermented Fish Product, Budu

Antimicrobial Activity and Antibiotic Sensitivity of Three Isolates of Lactic Acid Bacteria From Fermented Fish Product, Budu

Three isolates of lactic acid bacteria (LAB) from the fermented food product, Budu, were identified as genus lactobacillus (Lactobacillus casei LA17, Lactobacillus plantarum LA22 and L. paracasei LA02), and the highest population was Lb. paracasei LA02. The antibacterial agent produced by the...

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Bibliographic Details
Main Authors: Liasi, S. A., Azmi, T. I., Hassan, M. D., Shuhaimi, M., Rosfarizan, M., Ariff, A. B.
Format: Article
Language:English
Published: Malaysian Society for Microbiology 2009-01-01
Series:Malaysian Journal of Microbiology
Subjects:
Lactic acid bacteria
Antimicrobial activity
Antibiotic sensitivity
Fermented fish product
Inhibition zone
Online Access:http://web.usm.my/mjm/issues/vol5no1/research6.pdf

Internet

http://web.usm.my/mjm/issues/vol5no1/research6.pdf

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