Analysis of microbial growth on locality produced ragi for tape fermentation
In this study, ragi samples obtained from different local suppliers were analysed for different microbial growth on the solid surface. For the preparation of tapai, cooked rice was inoculated with the powdered ragi, incubated at 27oC and then isolates for the microbes exist every 12 hours. Identifi...
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| Format: | Final Year Project Report / IMRAD |
| Language: | English |
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University Malaysia Sarawak, UNIMAS
2008
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| Online Access: | http://ir.unimas.my/id/eprint/7632/ http://ir.unimas.my/id/eprint/7632/8/Noren%20anak%20Wilson%20Brandi.pdf |