Characterization of Selected Lactic Acid Bacteria from Tapay: A Starter for Maguindanao Ethnic Delicacy in Cotabato City, Philippines
This study characterizes indigenous lactic acid bacteria from the traditional Maguindanao starter culture "Tapay" as robust, homofermentative *Pediococcus* species with significant antimicrobial properties, highlighting their potential as functional starter cultures to enhance the safety and optimization of regional fermented delicacies.