Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu.

• Main Authors: Liasi, S. A., Tengku Ibrahim, Tengku Azmi, Mohd Daud, Hassan, Mustafa, Shuhaimi, Mohamad, Rosfarizan, Ariff, Arbakariya
• Format: Article
• Language: English; English
• Published: Malaysian Society for Microbiology 2009
• Online Access: http://psasir.upm.edu.my/id/eprint/13158/1/Antimicrobial%20activity%20and%20antibiotic%20sensitivity%20of%20three%20isolates%20of%20lactic%20acid%20bacteria%20from%20fermented%20fish%20product.pdf; http://psasir.upm.edu.my/id/eprint/13158/

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 isolates...