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Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak.

Food microbiology - 1 Sept 2016

Chuah Li-Oon, Shamila-Syuhada Ahamed Kamal, Liong Min Tze, Rosma Ahmad, Thong Kwai Lin, Rusul Gulam

Abstract excerpt

This study aims to determine physio-chemical properties of tempoyak, characterise the various indigenous species of lactic acid bacteria (LAB) present at different stages of fermentation and also to determine the survival of selected foodborne pathogens in tempoyak. The predominant microorganisms present in tempoyak were LAB (8.88-10.42 log CFU/g). Fructobacillus durionis and Lactobacillus plantarum were the...

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Identifiers

PMID: 27217364
DOI: 10.1016/j.fm.2016.04.002

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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