Inhibitory effect of lactobacillusfrom fermented foods and drinks on porphyromonas gingivalis / Anis Mardhiyah Mazlan, Farida Zuraina Mohd Yusof and Siti Saizah Md Said
Lactobacillus spp. are potential lactic acid bacteria in improving periodontal health. In the present study, Lactobacillus spp. were isolated from cheese, commercial milk, yogurt, pickle and tempeh. A total of 41 isolates were identified with biochemical tests and were use...
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| Format: | Article |
| Language: | English |
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Universiti Teknologi MARA Cawangan Pahang
2018
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| Online Access: | https://ir.uitm.edu.my/id/eprint/31342/1/31342.pdf |