Lactobacillus salivarius fermentation reduced glucosinolate and fibre in canola meal

• Main Authors: Aljuobori, Ahmed, Abdullah, Norhani, Idrus, Zulkifli, Farjam, Abdoreza Soleimani, Liang, Juan Boo, Oskoueian, Ehsan
• Format: Article
• Language: English
• Published: Canadian Center of Science and Education 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/34345/1/Lactobacillus%20salivarius%20Fermentation%20Reduced%20Glucosinolate%20and.pdf; http://psasir.upm.edu.my/id/eprint/34345/; http://www.ccsenet.org/journal/index.php/jfr/article/view/35248

Local traditional fermented foods consisting of seven samples of tempoyak (made from fresh durian fruit), six samples of budu (made from boiled fish), four samples of tempeh (made from boiled soybean), two samples of vegetable pickle (made from raw cabbage) and one sample of tapai (made from cooked...