2001•International Journal of Food MicrobiologyRequires access

Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia

J.J. Leisner, Marc Vancanneyt, Gulam Rusul, Bruno Pot, Karen Lefebvre, A Fresi, L.K. Tee

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Key concepts: Lactic acid, Leuconostoc mesenteroides, Lactobacillus fermentum, Lactobacillus plantarum, Fermentation, Food science, Lactobacillus, Bacteria

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Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia — Research Paper | ScholarLens