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Microbial diversity and proximate composition of Tapai, a Sabah's fermented beverage

Tapai is a well-known indigenous fermented alcoholic beverage among Kadazan-Dusun-Murut (KDM) ethnics during festive occasions and gatherings in East Malaysia. Unfortunately, very little research has been done on this beverage. The objective of this study was to identify functional microfloras inv...

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Bibliographic Details
Main Authors: Chiang, Yong Wee, Chye, Fook Yee, Mohd Ismail Abdullah
Format: Article
Language:English
English
Subjects:
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/20568/1/Microbial%20diversity%20and%20proximate%20composition%20of%20Tapai.pdf
https://eprints.ums.edu.my/id/eprint/20568/7/Microbiological%20safety%20of%20ready-to-eat%20foods%20from%20restaurants%20and%20hawker%20centres%20in%20Kota%20Kinabalu%2C%20Sabah.pdf
https://eprints.ums.edu.my/id/eprint/20568/
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https://eprints.ums.edu.my/id/eprint/20568/1/Microbial%20diversity%20and%20proximate%20composition%20of%20Tapai.pdf
https://eprints.ums.edu.my/id/eprint/20568/7/Microbiological%20safety%20of%20ready-to-eat%20foods%20from%20restaurants%20and%20hawker%20centres%20in%20Kota%20Kinabalu%2C%20Sabah.pdf
https://eprints.ums.edu.my/id/eprint/20568/

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