Identification of microflora and lactic acid bacteria in pado, a fermented fish product prepared with dried Pangium edule seed and grated coconut
Author:
Affiliation:
1. IPB University, Indonesia
2. IPB University, Indonesia; IPB University, Indonesia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101145&tlng=en
Reference37 articles.
1. Isolation and characterization of bacteriocin producing Lactobacillus plantarum from shidal-a traditional fermented fish product of Assam;Ahmed S.;The Asian Journal of Animal Science,2015
2. Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp) for lanhouin production;Anihouvi V. B.;International Journal of Food Microbiology,2007
3. Chemical composition and microbiological changes during spontaneous and starter culture fermentation of enam ne–setaakye, a West African fermented fish-carbohydrate product;Asiedu M.;European Food Research and Technology,2002
4. Official methods of analysis of AOAC International,2016
5. Antioxidative and antibacterial activities of Pangium edule seed extracts;Chye F. Y.;International Journal of Pharmacology,2009
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