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

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