Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia

Tempoyak is a traditional Malaysian fermented condiment made from the pulp of the durian fruit (Durio zibethinus). Salt is sometime added to proceed fermentation at ambient temperature. In various samples obtained from night markets, lactic acid bacteria (LAB) were the predominant microorganisms, ra...

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Bibliographic Details

Main Authors:	Leisner, J.J, Vancanneyt, M, Rusul, G, Pot, B, Lefebvre, K, Fresi, A, Tee, L.K
Format:	Article
Language:	en
Published:	Elsevier 2001
Online Access:	http://psasir.upm.edu.my/id/eprint/111922/3/111922.pdf http://psasir.upm.edu.my/id/eprint/111922/ https://linkinghub.elsevier.com/retrieve/pii/S0168160500004761
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