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Malaysian fermented foods

09/18/2018 / By Ellaine Castillo

Lactobacillus strains found in fermented foods are promising probiotic candidates

Researchers show that Lactobacillus strains found in traditional Malaysian fermented foods have promising probiotic properties. The study, published in CyTA – Journal of Food, evaluated different strains of Lactobacillus based on their tolerance to low pH, bile salts, antibiotic susceptibility, and cell surface properties. Thirty Lactobacillus strains were isolated from Malaysian fermented foods, including tempeh, tapai, pickles, and budu. Turbidimetric […]

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