frfst-2022-892319 1..11

An Evaluation of the Phenotypic Antibiotic Susceptibility of Potential Lactic Acid Bacteria Starter Cultures Isolated From Cambodian Fermented Foods Dalin Ly 1, 2 , Sigrid Mayrhofer 1 * and Konrad J. Domig 1 1 Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life Sciences, Vienna, Austria, 2 Department of Food Science and Biotechnology, Faculty of Agro-Industry, RUA—Royal University of Agriculture, Phnom Penh, Cambodia The development of...