IDENTIFICATION OF LACTIC ACID BACTERIA FROM CHROUK SPEY, A TRADITIONAL CAMBODIAN FERMENTED FOOD AND STANDARDIZATION FOR CONTROLLED FERMENTATION
A sour pickled mustard greens known as Chrouk spey is one of the most popular fermented vegetable in Cambodia. Naturally occur of Lactic Acid Bacteria (LAB) from the raw ingredients play an important role in the fermentation of Chrouk spey. LAB diversity in the fermentation of mustard greens vegetab...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/35878 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |