Isolation and identification of lactobacillus from selected Malaysians fermented foods / Mohd Nur Saiful Abdul Samad
Lactic acid bacteria are the types of bacteria that produce lactic acid. The classification of lactic acid bacteria into two major groups is based on the end-product that is resulted from the fermentation process. Tempoyak, cencalok, budu and rebung are among the few traditional foods in Malaysia th...
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| Format: | Student Project |
| Language: | English |
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Faculty of Applied Sciences
2014
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| Online Access: | http://ir.uitm.edu.my/id/eprint/23652/ http://ir.uitm.edu.my/id/eprint/23652/1/PPb_MOHD%20NUR%20SAIFUL%20ABDUL%20SAMAD%20AS%20N%2014_5.pdf |