Research Output | Dar Al-hikmah Library | IIUM Only
The use of natural preservatives called bacteriocin derived from lactic acid bacteria (LAB) is one way of preventing food from being contaminated by pathogenic microorganisms such as Listeria monocytogenes (LM). The aims of this study were to evaluate the ability of LAB isolated from dadih to inhibit the growth of LM and to obtain the antimicrobial