Identification of lactic acid bacteria from chili bo, a Malaysian food ingredient
Ninety-two strains of lactic acid bacteria (LAB) were isolated from a Malaysian food ingredient, chili bo, stored for up to 25 days at 28°C with no benzoic acid (product A) or with 7,000 mg of benzoic acid kg-1 (product B). The strains were divided into eight groups by traditional phenotypic tests....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
American Society for Microbiology
1999
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114455/1/114455.pdf |