Isolation, characterization and identification of lactic acid bacteria from atsarang kangkong (Ipomoea aquatica Forsk.), a traditional fermented vegetable product of Bulacan

• Main Author: Clemente, Richard F.
• Format: text
• Language: English
• Published: Animo Repository 2014
• Subjects: Food Biotechnology
• Online Access: https://animorepository.dlsu.edu.ph/etd_doctoral/1180
• Institution: De La Salle University

Three (3) different fermented vegetable products of the Province of Bulacan, namely, atsarang dampalit, atsarang ampalaya (Duhat Kasipag and homemade) and atsarang kangkong were microbiologically analyzed for the presence of lactic acid bacteria. Atsarang ampalaya and atsarang kangkong gave as high...