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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书目详细资料
主要作者:	Shahidah Md. Nor
格式:	Thesis
语言:	English
主题:	Fermented chili mash fermentation chilibangi
在线阅读:	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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