Optimisation of co-culture fermentation of lactobacillus casei and propionibacterium jensenii in rice bran extract
Co-culture fermentation is a fermentation process involving two defined microorganisms growing together in the same culture. A co-culture of lactic acid-producing bacteria (LAB) and propionic acid-producing bacteria (PAB) is beneficial in producing direct-fed microbial (DFM) products. The synergisti...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2022
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/101589/1/SitiMarsilawatiMohamedEsivanPSChe2022.pdf |
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