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Found 4 from your keywords: subject="Lactic Acid Bacteria"
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In vitro Investigation on The Anti-adherence and Antibacterial Effect of Lact…
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Jovinka Aprilia

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
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The Adhesion Ability and The Effects of Probiotic Bacteria to The Presence of…
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MARIO MARCELO GOH

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
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The Identification of Lactobacillus Bacteria and Yeast Isolated from Fermente…
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Flavia Nadine

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
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Application of Novel Indigenious Lactic Acid Bacteria and Yeast Co-Culture on…
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Sean Alexander Bastaman Limas

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