Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter culture

• المؤلفون الرئيسيون: Dajanta K., Chukeatirote E., Apichartsrangkoon A.
• التنسيق: مقال
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?eid=2-s2.0-79960521743&partnerID=40&md5=139290dd02e425622efead69482275c8; http://cmuir.cmu.ac.th/handle/6653943832/637

Thua nao, a Thai traditional fermented soybean, is locally produced, of irregular quality and under risk of contamination with spoilage and pathogenic microorganisms during the artisanal process. This study aims to select a protein-rich soybean variety as a material for thua nao fermentation and imp...