Microbiome of traditional Chinese soy sauce fermentation brine / Joanita binti Sulaiman

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Microbiome of traditional Chinese soy sauce fermentation brine / Joanita binti Sulaiman

The traditional Chinese soya sauce quality is determined by the corresponding metabolic behaviour of microbial population in the fermentation tank. In this study, the microbiome changes and functional capabilities throughout the traditional Chinese soya sauce brine fermentation process in a period o...

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Bibliographic Details
Main Author:	Sulaiman, Joanita
Format:	Thesis
Published:	2014
Subjects:	Q Science (General) QH Natural history
Online Access:	http://studentsrepo.um.edu.my/4926/ http://studentsrepo.um.edu.my/4926/1/MICROBIOME_OF_TRADITIONAL_CHINESE_SOY_SAUCE_FERMENTATION_BRI.pdf

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