Ek Sopheap, Huon Thavrak, Buntong Borarin, Chay Chim, Yasuhiro Inatsu
Abstract:Fermented foods play a very important role in Cambodian health and nutrition, as well as other developing countries where food preservation methods may be limited. SIENG, a Khmer fermented soybean product, naturally contains both beneficial and pathogenic microorganisms. Traditional fermentation that relies on natural microbial flora and environmental conditions results in variable product quality and can lead to spoilage. A starter culture such as Bacillus subtilis can ensure the safety and stability of the p…
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