Ecology, Diversity, Antibiotic Resistance Of Lactic Acid Bacteria (LAB) Isolated From Plant Sources And Their Role In Natural Fermentation Of Tempoyak

Chuah, Li Oon (2016) Ecology, Diversity, Antibiotic Resistance Of Lactic Acid Bacteria (LAB) Isolated From Plant Sources And Their Role In Natural Fermentation Of Tempoyak. PhD thesis, Universiti Sains Malaysia.

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Abstract

In recent years, bioprospecting of lactic acid bacteria (LAB) from plant sources contributes to the diversity of LAB and the discovery of novel application of LAB in food industries. As LAB play an important role in food fermentation, there are concern of dissemination of antibiotic resistance determinants harboured by the indigenous microbiota present in fresh fruits and fermented food through the food chain. The objectives of this study were to investigate the diversity and antibiotic resistance of LAB presence in fresh tropical fruits and flowers, as well as tempoyak produced by natural fermentation; to characterise the bacteriocin-like substances (BLIS) produced by these LAB isolates, and other technological properties.

Item Type: Thesis (PhD)
Subjects: T Technology > T Technology (General) > T1-995 Technology(General)
Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User: ASM Ab Shukor Mustapa
Date Deposited: 11 Sep 2019 01:00
Last Modified: 11 Sep 2019 01:00
URI: http://eprints.usm.my/id/eprint/45373

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