Open AccessLactic Acid Bacterium With Antimicrobial Properties From Selected Malay Traditional Fermented Foods
Author(s) -
Tengku Aizan Hamid,
Nur Fatin Amysya
Publication year - 2021
Publication title -
international journal of life sciences and biotechnology
Language(s) - English
Resource type - Journals
ISSN - 2651-4621
DOI - 10.38001/ijlsb.781522
Subject(s) - biology , food science , microbiology and biotechnology , antimicrobial , lactobacillus fermentum , fermentation , bacillus subtilis , bacteria , shrimp , lactic acid , lactobacillus plantarum , genetics , fishery