Inhibitory effect of lactobacillusfrom fermented foods and drinks on porphyromonas gingivalis / Anis Mardhiyah Mazlan, Farida Zuraina Mohd Yusof and Siti Saizah Md Said

• Main Authors: Mazlan, Anis Mardhiyah (Author), Mohd Yusof, Farida Zuraina (Author), Md Said, Siti Saizah (Author)
• Format: Book
• Published: Universiti Teknologi MARA Cawangan Pahang, 2018-09-27.
• Subjects: Article; PeerReviewed
• Online Access: Link Metadata

Lactobacillus spp. are potential lactic acid bacteria in improving periodontal health. In the present study, Lactobacillus spp. were isolated from cheese, commercial milk, yogurt, pickle and tempeh. A total of 41 isolates were identified with biochemical tests and were used to antagonize a periodont...