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In vitro evaluation of probiotic properties of bacteria isolated from fermented pickle

In the present studytwo potential antagonistic bacteria, Bacillus subtilis strains L10 and G1, isolated from fermented pickle were evaluated for their probiotic properties in vitro. Molecular identification using specific primers, effects of dilution cell free supernatant on Vibrio harveyi (diluted...

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Bibliografische gegevens
Hoofdauteurs: Kamarudin, M. S., Saad, C. R., Balcazar, J. L., Hosseini, S., Zokaei Far, H., Hosseini S. A., Sijam, K.
Formaat: Proceedings Paper
Taal:English
Gepubliceerd in: Malaysian Society for Microbiology 2021
Onderwerpen:
Bacillus subtilis
Antagonistic bacteria
Evaluation
In vitro
Isolation of microorganisms
Identification
Fermented foods
Pickles
Vibrio
Temperature
Enzymes
Proteases
Amylases
Cellulase
Antibacterial properties
Proteinases
Trypsin
Lysozyme
Lipases
Alpha amylase
Ribosomal rna
Pathogens
Pathogenic bacteria
Inhibition
Probiotics
Prawns and shrimps
Shellfish
Aquaculture
Online toegang:http://agris.upm.edu.my:8080/dspace/handle/0/19658
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http://agris.upm.edu.my:8080/dspace/handle/0/19658

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