Isolation of lactic acid bacteria strain Staphylococcus piscifermentans from Malaysian traditional fermented shrimp cincaluk

• Main Authors: Tengku Abdul Hamid, Tengku Haziyamin, Azhari, Siti Hajar
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
• Subjects: Q Science (General)
• Online Access: http://irep.iium.edu.my/26085/4/Isolation_of_lactic_acid_bacteria_strain_Staphylococcus_piscifermentans_from_Malaysian_traditional_fermented_shrimp_cincaluk.pdf; http://irep.iium.edu.my/26085/; http://www.ifrj.upm.edu.my/20%20(01)%202013/18%20IFRJ%2020%20(01)%202013%20Hamid%20(371).pdf

Lactic acid bacteria is well known for it uses as starter culture in various fermented food, and it functions as a good natural antimicrobial agent. Cincaluk, a Malaysian fermented shrimp product commonly found in traditional dishes is commonly enriched with LAB. Out of 50 colonies from a local cinc...