Effects of microorganisms on the biochemical characteristics of rice wine ("Brem Bali")
This study involves the microbial spectrum of "ragi", the traditional source for the preparation of "brem Bali" or rice wine in Indonesia. The predominant organisms isolated are identified as Saccharomyces cerevisiao, Endomycopsis fibuligera, Pediococcus sp. and Amylomyces rouxii...
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| Format: | Book |
| Language: | English |
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