2016•Food MicrobiologyRequires access

Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak

Li‐Oon Chuah, Ahamed Kamal Shamila-Syuhada, Min Tze Liong, Ahmad Rosma, Kwai Lin Thong, Gulam Rusul

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Key concepts: Lactobacillus plantarum, Lactobacillus paracasei, Lactic acid, Listeria monocytogenes, Leuconostoc mesenteroides, Fermentation, Bacteria, Food science

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Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak — Research Paper | ScholarLens