An Evaluation of the Phenotypic Antibiotic Susceptibility of Potential Lactic Acid Bacteria Starter Cultures Isolated From Cambodian Fermented Foods

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...