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

• Главные авторы: Mazlan, Anis Mardhiyah (Автор), Mohd Yusof, Farida Zuraina (Автор), Md Said, Siti Saizah (Автор)
• Формат: ‌
• Опубликовано: Universiti Teknologi MARA Cawangan Pahang, 2018-09-27.
• Предметы: Article; PeerReviewed
• Online-ссылка: 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...