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Description of Paralactobacillus selangorensis gen. nov., sp. nov., a new lactic acid bacterium isolated from chili bo, a Malaysian food ingredient
Published 2000“…A phenotypic description that distinguishes Paralactobacillus selangorensis from other genera of lactic acid bacteria is presented. The type strain of Paralactobacillus selangorensis is LMG 17710(T).…”
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In vitro evaluation of enriched brewers' spent grains using bacillus subtilis WX-17 as potential functional food ingredients
Published 2022“…After in vitro fermentation, various short-chain fatty acids namely acetic acid, propanoic acid, and butyric acid were produced at higher amounts for fermented BSG. …”
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Journal Article -
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Microbial community-based protein from soybean-processing wastewater as a sustainable alternative fish feed ingredient
Published 2024“…Both diets met the protein, essential amino acids (except for lysine), and fat requirements for juvenile Asian sea bass. …”
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4
Amelioration of saline stress on Chia (Salvia hispanica L.) seedlings inoculated with halotolerant plant growth-promoting bacteria isolated from hypersaline environments
Published 2022“…A total of 667 microorganisms were isolated, using different culture media with NaCl, and their abilities for nitrogen fixation, phosphate solubilization, siderophores production, and indole-3-acetic acid production were evaluated. Thirteen strains were selected for showing all the tested PGP activities; they belonged to the genera Kushneria, Halomonass, Pseudomonas, Planomicrobium, and Pseudarthrobacter. …”
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Journal Article -
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Brewers’ spent grains as potential novel functional food ingredients for food security
Published 2021“…Various short chain fatty acids namely acetic acid, propionic acid and butyric acid were produced at higher amounts for fermented BSG. …”
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Thesis-Doctor of Philosophy