In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry
Background: Selection of a microbial strain for the incorporation into food products requires in vitro and in vivo evaluations. A bacteriocin-producing lactic acid bacterium (LAB), Pediococcus acidilactici Kp10, isolated from a traditional dried curd was assessed in vitro for its beneficial properti...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BioMed Central
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/62137/1/In%20vitro%20assessment%20of%20Pediococcus%20acidilactici%20Kp10.pdf |