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...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Rahmawati1,2), Ratih Dewanti-Hariyadi1,3)*, Purwiyatno Hariyadi1,3), Dedi Fardiaz1,3), Nur Richana4)
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2013-06-01
Schriftenreihe:	Jurnal Teknologi dan Industri Pangan
Schlagworte:	amylolytic LAB maize mold spontaneous fermentation yeast
Online-Zugang:	http://journal.ipb.ac.id/index.php/jtip/article/view/6953
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