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Biochemical characterization of lactic acid bacteria (LAB) isolated from home-made fermented durian flesh, tempoyak / Noor Azlin Yasmin Nordin ... [et al.]

Tempoyak is a fermented condiment made from durian fruit (Durio zibethinus). Tempoyak is prepared by the separation of flesh durian pulp from seed and then the flesh durian pulp is left to ferment for 7 days at ordinary temperature. Enumeration of lactic acid bacteria (LAB) is done on MRS agar and i...

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Autori principali:	Nordin, Noor Azlin Yasmin (Autore), Suzila, Mirlia (Autore), Lazim, Nurunnuha (Autore), Mohamed, Emida (Autore), Camalxaman, Siti Nazrina (Autore), Haron, Norhisham (Autore), Rambely, Azlin Sham (Autore)
Natura:	Libro
Pubblicazione:	Faculty of Health Sciences, Universiti Teknologi MARA, 2019-06.
Soggetti:	Article PeerReviewed
Accesso online:	Link Metadata
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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