Microbiological and biochemical changes in Thua nao fermentation

• 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
• Institution: Chiang Mai University

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...