Optimisation of co-culture fermentation of lactobacillus casei and propionibacterium jensenii in rice bran extract

Co-culture fermentation is a fermentation process involving two defined microorganisms growing together in the same culture. A co-culture of lactic acid-producing bacteria (LAB) and propionic acid-producing bacteria (PAB) is beneficial in producing direct-fed microbial (DFM) products. The synergisti...

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Bibliographic Details
Main Author: Mohamed Esivan, Siti Marsilawati
Format: Thesis
Language:English
Published: 2022
Subjects:
Online Access:http://eprints.utm.my/id/eprint/101589/1/SitiMarsilawatiMohamedEsivanPSChe2022.pdf
http://eprints.utm.my/id/eprint/101589/
http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:150678
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