Antibiotic susceptibility and antimicrobial activity of lactic acid bacteria from malaysian fermented foods against biofilm-forming Escherichia coli Strains

• Main Authors: Nur Syahirah, Rusli, Mohd Nizam, Lani, Sakina, Shahabudin, Nina Suhaity, Azmi, Taghavi, Elham, Wan Zawiah, Wan Abdullah, Azizah, Mahmood, Anis Athirah, Bahri, Migeemanathan, Suguna, Mohd Nasir, Mohd Desa
• Format: Article
• Language: English
• Published: Penerbit Akademia Baru 2023
• Subjects: HD Industries. Land use. Labor; Q Science (General); T Technology (General)
• Online Access: http://umpir.ump.edu.my/id/eprint/40914/1/Antibiotic%20susceptibility%20and%20antimicrobial%20activity%20of%20lactic%20acid.pdf; http://umpir.ump.edu.my/id/eprint/40914/; https://doi.org/10.37934/araset.31.1.168182; https://doi.org/10.37934/araset.31.1.168182

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...