Potential Probiotics In Food
Probiotics are valuable living microorganisms that have been used for periods due to its various health benefits. The most widely accepted definition across global is "live microorganisms which when administered in adequate amounts confer a health benefit on the host". The influence of probiotics in affecting human's health has been continuously sparked the researchers' interest and is unceasingly explored. The evaluation of this beneficial microorganisms includes several protocols such as the species' ability to resist the harmful level of gastric acidity and the bile acid, the antagonism properties, as well as the evaluation of its safeness. This Potential Probiotics in Food contains a compilation of 14 laboratory experiments using standard techniques that could be applied in order to characterize the potential probiotics, specifically lactic acid bacteria that are isolated from food.
Instructor Biography
ILYANIE YAACOB, is a senior lecturer at School of Biology, Faculty of Applied Sciences, Universiti Teknologi MARA, Negeri Sembilan Branch. She obtained her master's degree from the Faculty of Pharmacy, Universiti Teknologi MARA. She has 10 years teaching experience in biology, microbiology and immunology. She involved actively in research and student's supervision, with much interest in food microbiology, mainly probiotics, as well as natural products.
IDA MURYANY MD YASIN, PhD is a senior lecturer at School of Biology, Faculty of Applied Sciences, Universiti Teknologi MARA, Negeri Sembilan Branch. She received her PhD from Universiti Kebangsaan Malaysia in Microbial Genomics (Biomedical Science). She has served the faculty for 11 years and also active in research and student's supervision. Her research interests were basically in microbiology, especially probiotics, cell culture and molecular biology.
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