Characterization of pickled Madan made by Lactobacillus plantarum NR-MD6-18 (K2) fermentation
The aim of this research was to improve the quality of pickled Madan by L. plantarum NR-MD6-18 (K2) fermentation, while spontaneous fermentation was used as the control treatment. The physicochemical and microbiological quality were then monitored during fermentation at room temperature (30±2 oC)...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2022-12-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | https://sjst.psu.ac.th/journal/44-6/3.pdf |