Microbiological and biochemical changes in Thua nao fermentation

Microbiological and biochemical changes in Thua nao fermentation

In this study, we aimed to investigate the microbiological and biochemical changes during the fermentation. It was showed that microbial population (bacteria and fungi) and pH increased with fermentation time. The bacterial groups isolated were further characterised and found to be Bacillus sp.; how...

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Bibliographic Details
Main Authors: Chukeatirote,E., Chainun,C., Siengsubchart,A., Moukamnerd,C., Chantawannakul,P., Lumyong,S., Boontim,N., Thakang,T.
Format: Article
Published: Academic Journals Inc. 2015
Subjects:
Microbiology
Applied Microbiology and Biotechnology
Food Science
Infectious Diseases
Online Access:http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=80053929237&origin=inward
http://cmuir.cmu.ac.th/handle/6653943832/39197
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Institution: Chiang Mai University

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http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=80053929237&origin=inward
http://cmuir.cmu.ac.th/handle/6653943832/39197

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