Evaluation of Spontaneous and Controlled Fermentation using Different Starter Cultures for Lactic Acid Fermentation of Cilibangi

Evaluation of Spontaneous and Controlled Fermentation using Different Starter Cultures for Lactic Acid Fermentation of Cilibangi

Fermented chili mash is traditionally prepared by spontaneous fermentation which takes about 1-48 month. This study was conducted to identify and characterize LAB from two sources; autochthonous (isolated from two months pre-fermented chili mash) and allochthonous (isolated from raw milk and home-ma...

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التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Shahidah Md. Nor
التنسيق:	أطروحة
اللغة:	English
الموضوعات:	Fermented chili mash fermentation chilibangi
الوصول للمادة أونلاين:	https://oarep.usim.edu.my/bitstreams/d6d1acf0-78de-4925-8356-efb4e75491e4/download https://oarep.usim.edu.my/bitstreams/b47389f1-0f29-4639-8576-7358f406323a/download https://oarep.usim.edu.my/bitstreams/84233ac2-ecdc-4aed-adf1-643cb2f3037f/download https://oarep.usim.edu.my/bitstreams/dcdaea6c-5d0e-496c-81cf-d15e58fef49b/download https://oarep.usim.edu.my/bitstreams/e021d977-47b0-429e-8adb-9972c1af2d6d/download https://oarep.usim.edu.my/bitstreams/9a44300f-4808-448a-9bf1-9efe4006a5cf/download https://oarep.usim.edu.my/bitstreams/b7d5808d-9694-4bec-ab35-98058e1cc692/download https://oarep.usim.edu.my/bitstreams/26629efd-423e-4cc0-b52e-c36f1881ffa2/download https://oarep.usim.edu.my/bitstreams/a33cf7fa-7ae6-4911-a4e5-d25113a4bdcf/download
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