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: Ekachai Chukeatirote, Chularat Chainun, Apiradee Siengsubchart, Churairat Moukamnerd, Panuwan Chantawannakul, Saisamom Lumyong, Nitaya Boontim, Primprao Thakang
Format: Journal
Published: 2018
Subjects:
Agricultural and Biological Sciences
Immunology and Microbiology
Medicine
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=80054027543&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/50410
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=80054027543&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/50410

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