Effect of different salt concentration on fermentation of stink bean (parkia speciosa) / Nurulhuda Muhamad

This project looks into the effect of addition of different salt level in fermentation of stink bean. In this study, fermented stink bean with 2%, 4%, and 6% salt, respectively, were analyzed in terms of lactic acid bacteria count, lactic acid content, and pH. The fermentation was carried out for 10...

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Bibliographic Details

Main Author:	Muhamad, Nurulhuda
Format:	Student Project
Language:	en
Published:	Faculty of Applied Sciences 2017
Subjects:	Microorganisms QR Microbiology Bacteria
Online Access:	https://ir.uitm.edu.my/id/eprint/28256/1/PPb_NURULHUDA%20MUHAMAD%20AS%20N%2017_5.pdf https://ir.uitm.edu.my/id/eprint/28256/
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