Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak

Author:

Chuah Li-Oon,Shamila-Syuhada Ahamed Kamal,Liong Min Tze,Rosma Ahmad,Thong Kwai Lin,Rusul Gulam

Funder

Fundamental Research Grant Scheme

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference62 articles.

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2. Effect of salt on tempoyak fermentation and sensory evaluation;Amin;J. Biol. Sci.,2004

3. Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine;Argyri;Food Microbiol.,2013

4. Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations;Arroyo-López;Food Microbiol.,2012

5. Antibiotic resistance of probiotic organisms and safety of probiotic dairy products;Ashraf;Int. Food Res. J.,2011

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