Microbiological and biochemical changes in Thua nao fermentation

• 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
• 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...