Analysis of microbial growth on locality produced ragi for tape fermentation

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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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Bibliographic Details
Main Author:	Noren, Wilson Brandi
Format:	Final Year Project Report / IMRAD
Language:	English
Published:	University Malaysia Sarawak, UNIMAS 2008
Subjects:	QR Microbiology
Online Access:	http://ir.unimas.my/id/eprint/7632/ http://ir.unimas.my/id/eprint/7632/8/Noren%20anak%20Wilson%20Brandi.pdf

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