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In vitro Investigation on The Anti-adherence and Antibacterial Effect of Lact…
Humans have been co-existing with a whole population of microbes, where trillions of different microbes are living inside the human GI tracts as a commensal gut microbiota. This condition provides a mutual relationship where the gut microbiota serves as a natural protection for the intestinal tract homeostasis. Nevertheless, the human intestinal tract is constantly exposed to environmental …
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- BM 24-042
The Adhesion Ability and The Effects of Probiotic Bacteria to The Presence of…
Lactic acid bacteria (LAB), which are mostly gram-positive bacteria, are frequently utilized in the food fermentation processes. In the last decade, LAB has been used in the development of probiotics to promote health and well-being by boosting the immune system and balancing gut microbes. An effective probiotic must have the capacity to adhere to human epithelial cells, and produce antimic…
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- BM 23-005
The Identification of Lactobacillus Bacteria and Yeast Isolated from Fermente…
Food loss/waste has been a problem and worrying issue growing at an alarming rate in many parts of the world, including the developing country, Malaysia. Amongst food waste, fruits and vegetables are wasted at the highest rate. This problem emerges because of many factors, the most significant of which is human consumption behavior. Food waste poses a great threat to the ecosystem because of it…
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- BT 23-006
COMPARISON OF PHYSICAL AND SENSORIAL PROPERTIES OF CHICKEN PRODUCED BY STUNNI…
The public has a high demand for chicken meat as the main consumption product. Product quality is a crucial consideration in the selection by the consumer. In 2019, 337 million tonnes of chicken meat were produced, an approximately 44% increase from 2000 (Uzundumlu & Dilli, 2023). Indonesians like chicken meat because it is simple to prepare and costs less than beef. Since the high demand o…
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- EP FT022
Application of Novel Indigenious Lactic Acid Bacteria and Yeast Co-Culture on…
Soy sauce fermentation utilize high salt (NaCl) concentration to inhibit spoilage microorganisms while promoting the growth of beneficial halotolerant microorganisms that develops soy sauce aroma. Although the addition of NaCl is essential, high NaCl content in soy sauce has been associated with hypertension. Previous attempts has been made by lowering or substituting NaCl during soy sauce …
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- BT-21-019
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