The prevalence of lactic acid bacteria as probiotic in Malaysian fermented food products: A review / Norsyafiqka Kamsan and Nur Rabiatul Adawiah Mohammad Noor

• Main Authors: Kamsan, Norsyafiqka, Mohammad Noor, Nur Rabiatul Adawiah
• Format: Conference or Workshop Item
• Language: English
• Published: 2021
• Subjects: Bacteria; Acids
• Online Access: https://ir.uitm.edu.my/id/eprint/57210/1/57210.pdf; https://ir.uitm.edu.my/id/eprint/57210/
• Institution: Universiti Teknologi Mara

Ingestion of probiotics products have been associated with a variety of health advantages and are beneficial to the gut. The most common types of probiotics employed for their beneficial properties are lactic acid bacteria (LAB) which are typically found in fermented food. In Malaysian fermented f...