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dc.contributor.authorEkachai Chukeatiroteen_US
dc.contributor.authorChularat Chainunen_US
dc.contributor.authorApiradee Siengsubcharten_US
dc.contributor.authorChurairat Moukamnerden_US
dc.contributor.authorPanuwan Chantawannakulen_US
dc.contributor.authorSaisamom Lumyongen_US
dc.contributor.authorNitaya Boontimen_US
dc.contributor.authorPrimprao Thakangen_US
dc.description.abstractIn this study, we aimed to investigate the microbiological and biochemical changes during the fermentation. It was showed that microbial population (bacteria and fungi) and pH increased with fermentation time. The bacterial groups isolated were further characterised and found to be Bacillus sp.; however, some Lactobacillus sp. and unidentified cocci were also detected. In addition, some chemical properties (i.e., pH and ammonia concentration) and enzymatic activities were determined. Proteases and amylases activities increased rapidly reaching a peak at 60 h (100% relative activity) and at 72 h (1,380 U), respectively. Phytase activity was also detected varying from 114.7-152.6 U. In contrast, lipases activity was minimal throughout the fermentation (0.78-1.31 U). © 2010 Academic Journals Inc.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.subjectImmunology and Microbiologyen_US
dc.titleMicrobiological and biochemical changes in Thua nao fermentationen_US
article.title.sourcetitleResearch Journal of Microbiologyen_US
article.volume5en_US Fah Luang Universityen_US Mai Universityen_US
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