Investigation of Microbial Changes in Novel Fermented Pickles by Incorporation of Japanese and Cambodian Fermentation Techniques
Program: Collaborative Research Program for Alumni (CRA) Field: Chemical Engineering Principal Investigator: Dr. Tan Reasmey Sending University: Institute of Technology of Cambodia (ITC) Japanese Co-Investigator: Prof. Dr. Yasunor TANJI Japanese University: The University of Tokyo Year: 2013 Abstract: Vegetable fermentation is a popular fermentation method for Cambodians. However, the quality of fermented vegetables is not so good. The optimization of conditions during fermentation has not yet been conducted. Therefore, the objective of this study is to optimize the fermentation conditions [...]