Characterization of lactic acid bacteria isolated from milk and curd and its identification using amplification of 16S rRNA Gene / Nur Shahedah Ismail
In recent years, there are increasing numbers of food industry emphasizing the use of selected lactic acid bacteria (LAB) supplemented in raw and fermented milk. The industry become important contributors in producing and developing a beneficial food that confer human health. The aim of this project...
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| Format: | Student Project |
| Language: | English |
| Published: |
2019
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| Online Access: | https://ir.uitm.edu.my/id/eprint/50949/1/50949.pdf https://ir.uitm.edu.my/id/eprint/50949/ |
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