Antibiotic susceptibility and antimicrobial activity of lactic acid bacteria from Malaysian fermented foods against biofilm-forming Escherichia coli strains

• Main Authors: Rusli, Nur Syahirah, Lani, Mohd Nizam, Shahabudin, Sakina, Azmi, Nina Suhaity, Taghavi, Elham, Wan Abdullah, Wan Zawiah, Mahmood, Azizah, Bahri, Anis Athirah, Migeemanathan, Suguna, Mohd Desa, Mohd Nasir
• Format: Article
• Language: English
• Published: Semarak Ilmu Publishing 2023
• Online Access: http://psasir.upm.edu.my/id/eprint/106610/1/106610.pdf; http://psasir.upm.edu.my/id/eprint/106610/; https://semarakilmu.com.my/journals/index.php/applied_sciences_eng_tech/article/view/2362
• Institution: Universiti Putra Malaysia

Lactic acid bacteria (LAB) are frequently employed in the food industry as food preservatives and starter cultures due to their potentially advantageous properties. Their ability to promote numerous health benefits in fermented foods has received increased attention. However, few studies have invest...