The numbers of lactic acid bacteria (LAB) and yeasts that were present during a wild forest noni (Morinda coreiaHam) fermentation, the changes in its physicochemical properties and levels of plant nutrients were investigated. LAB increased rapidly during the first 7 days and were the dominant population until after day 21 when the LAB were declining and the yeasts began to dominate. Identification of the LAB and yeasts to species level showed that the dominant LAB throughout was Lactobacillus plantarum while Lactobacillus
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