Identification and characterization of indigenous microbes and their enzymes during pepper retting process
The purposes of this research are to identify and characterize the bacteria or combination of bacteria tbat produce tbe highest concentration ofpectinase, capable for application in enzymatic retting for pericarp removal to produce white pepper. It is conducted by isolating and cbaracterizing the...
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| Main Author: | |
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| Format: | Final Year Project Report |
| Language: | English |
| Published: |
Universiti Malaysia Sarawak (UNIMAS)
2008
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| Online Access: | http://ir.unimas.my/id/eprint/26827/2/Zainizam%28fulltext%29.pdf http://ir.unimas.my/id/eprint/26827/ |
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