Abstract Background and Objective: Antibacterial compounds produced by lactic acid
bacteria are believed to replace functions of chemical preservatives. The objectives of this …

Abstract Nine (9) Gram-positive bacteria, isolatedfrom 8-day old fermenting durian
(tempoyak) made in the Philippines were classified and subjected to phenotypic analyses …

The diversity of lactic acid bacteria was evaluated from Indonesian fermented foods such as
dadih (buffalo fermented milk), tempoyak (fermented durian), bekasam (fermented meat) …

Epidemic of food poisoning cases and outbreaks associated with Salmonella spp. have
been increased all over the world. Most of food poisoning cases in Malaysia related to …

Lactobacillus sp B441 and II442 were species of lactic acid bacteria isolated from tempoyak,
a kind of food fermented made from durian flesh. Staphylococcus aureus is a pathogenic …

Pediococcus acidilactici UP02 was used as a starter for the fermentation of tempoyak (Durio
zibethinus Murr.), a traditional Indonesian fermented fruit. The flavour of tempoyak was …

Research has been conducted to examine the chemical and microbiological characteristics
of asam drien (tempoyak from Aceh) made by following various methods in Aceh. This study …

Tempoyak is a fermented condiment made from durian fruit (Durio zibethinus). Tempoyak is
prepared by the separation of flesh durian pulp from seed and then the flesh durian pulp is …

Tempoyak is a fermented condiment made from durian fruit (Durio zibethinus). Tempoyak is
prepared by the separation of flesh durian pulp from seed and then the flesh durian pulp is …

Fermentasi durian dapat mengatasi masalah melimpahnya buah durian pada masa panen
puncak. Pengolahan durian dengan fermentasi menghasilkan produk yang disebut …