Isolation and identification of lactobacillus from selected Malaysians fermented foods / Mohd Nur Saiful Abdul Samad

Lactic acid bacteria are the types of bacteria that produce lactic acid. The classification of lactic acid bacteria into two major groups is based on the end-product that is resulted from the fermentation process. Tempoyak, cencalok, budu and rebung are among the few traditional foods in Malaysia th...

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Bibliographic Details

Main Author:	Abdul Samad, Mohd Nur Saiful
Format:	Student Project
Language:	en
Published:	Faculty of Applied Sciences 2014
Subjects:	QR Microbiology Bacteria
Online Access:	https://ir.uitm.edu.my/id/eprint/23652/1/PPb_MOHD%20NUR%20SAIFUL%20ABDUL%20SAMAD%20AS%20N%2014_5.pdf https://ir.uitm.edu.my/id/eprint/23652/
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