Evaluation of Spontaneous and Controlled Fermentation using Different Starter Cultures for Lactic Acid Fermentation of Cilibangi
Fermented chili mash is traditionally prepared by spontaneous fermentation which takes about 1-48 month. This study was conducted to identify and characterize LAB from two sources; autochthonous (isolated from two months pre-fermented chili mash) and allochthonous (isolated from raw milk and home-ma...
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| Format: | thesis::master thesis |
| Language: | en |
| Published: |
Universiti Sains Islam Malaysia
2024
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