Biochemical characterization of lactic acid bacteria (LAB) isolated from home-made fermented durian flesh, tempoyak / Noor Azlin Yasmin Nordin ... [et al.]

• Main Authors: Nordin, Noor Azlin Yasmin, Suzila, Mirlia, Lazim, Nurunnuha, Mohamed, Emida, Camalxaman, Siti Nazrina, Haron, Norhisham, Rambely, Azlin Sham
• Format: Article
• Language: English
• Published: Faculty of Health Sciences, Universiti Teknologi MARA 2019
• Subjects: Microbial ecology; Fruit and fruit culture; Microbial biotechnology
• Online Access: https://ir.uitm.edu.my/id/eprint/54721/1/54721.pdf; https://ir.uitm.edu.my/id/eprint/54721/; http://healthscopefsk.com/

Tempoyak is a fermented condiment made from durian fruit (Durio zibethinus). Tempoyak is prepared by the separation of flesh durian pulp from seed and then the flesh durian pulp is left to ferment for 7 days at ordinary temperature. Enumeration of lactic acid bacteria (LAB) is done on MRS agar and i...