The common and unique microbiota in Sabah’s traditional rice wine starter cultures (Sasad)
Rice wine is an alcoholic beverage produced through the fermentation of cereal grains, mainly rice, with microbial starters consisting of fungi and bacteria. However, the microbes in the rice wine starter cultures have never been documented comprehensively except for a few studies that looked into c...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2024
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| Online Access: | http://journalarticle.ukm.my/23644/ http://journalarticle.ukm.my/23644/1/SDD%206.pdf |