• Biology
  • Published 2009

Influence of Pediococcus acidilactici as a starter on the flavour of tempoyak (fermented durian)

@inproceedings{Yuliana2009InfluenceOP,
  title={Influence of Pediococcus acidilactici as a starter on the flavour of tempoyak (fermented durian)},
  author={Neti Yuliana and Virgilio Valero Garc{\'i}a},
  year={2009}
}
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 compared to those in spontaneous fermentation (no starter added). The results showed that addition of P. acidilactici UP02 in tempoyak fermentation decreased the quantity of sulphur components, reduced the sugar content, and increased various non-sulphur compounds as well as, non-volatile acidity and contents of… CONTINUE READING

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