ISOLATION AND IDENTIFICATION OF MICROORGANISMS DURING SPONTANEOUS FERMENTATION OF MAIZE [Isolasi dan Identifikasi Mikroorganisme pada Fermentasi Spontan Jagung]

Maize was traditionally the second most common staple food in Indonesia. Conversion to maize flour has been accomplished to improve its convenience. Traditionally, maize flour is produced by soaking the kernels in water followed by grinding. It was reported that final physicochemical characteristics...

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Автори:	Rahmawati1,2), Ratih Dewanti-Hariyadi1,3)*, Purwiyatno Hariyadi1,3), Dedi Fardiaz1,3), Nur Richana4)
Формат:	Artigo
Мова:	Inglês
Опубліковано:	Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2013-06-01
Серія:	Jurnal Teknologi dan Industri Pangan
Предмети:	amylolytic LAB maize mold spontaneous fermentation yeast
Онлайн доступ:	http://journal.ipb.ac.id/index.php/jtip/article/view/6953
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