Evaluation of Spontaneous and Controlled Fermentation using Different Starter Cultures for Lactic Acid Fermentation of Cilibangi

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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Bibliographic Details
Main Author:	Shahidah Md. Nor
Format:	Thesis
Language:	English
Subjects:	Fermented chili mash fermentation chilibangi
Online Access:	https://oarep.usim.edu.my/bitstreams/d6d1acf0-78de-4925-8356-efb4e75491e4/download https://oarep.usim.edu.my/bitstreams/b47389f1-0f29-4639-8576-7358f406323a/download https://oarep.usim.edu.my/bitstreams/84233ac2-ecdc-4aed-adf1-643cb2f3037f/download https://oarep.usim.edu.my/bitstreams/dcdaea6c-5d0e-496c-81cf-d15e58fef49b/download https://oarep.usim.edu.my/bitstreams/e021d977-47b0-429e-8adb-9972c1af2d6d/download https://oarep.usim.edu.my/bitstreams/9a44300f-4808-448a-9bf1-9efe4006a5cf/download https://oarep.usim.edu.my/bitstreams/b7d5808d-9694-4bec-ab35-98058e1cc692/download https://oarep.usim.edu.my/bitstreams/26629efd-423e-4cc0-b52e-c36f1881ffa2/download https://oarep.usim.edu.my/bitstreams/a33cf7fa-7ae6-4911-a4e5-d25113a4bdcf/download
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