Sapal: A traditional fermented taro [Colocasia esculenta (L.) Schott] corm and coconut cream mixture from Papua New Guinea

International Journal of Food Microbiology

Volumn 28, Issue 3, 1996, Pages 361-367

  Gubag, R ^a   Omoloso, D A ^a   Owens, J D ^b  

^a PAPUA NEW GUINEA UNIVERSITY OF TECHNOLOGY   (Papua New Guinea)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Coconut; Colocasia esculenta; Fermentation; Lactic acid bacteria; Leuconostoc; Sapal; Taro

Indexed keywords

GLUCOSE;

ARTICLE; BACTERIAL FLORA; COCONUT; FERMENTATION; FOOD CONTAMINATION; FOOD SPOILAGE; LACTIC ACID BACTERIUM; LEUCONOSTOC; PAPUA NEW GUINEA; YEAST;

EID: 0030031923     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(95)00012-7     Document Type: Article

References (2)

1. Harrigan, W.F. and McCance, M.E. (1976) Laboratory Methods in Food and Dairy Microbiology, 2nd edn. Academic Press, London, pp. 75, 321.
2. Mollison, B. (1993) Ferment and Nutrition. Tagari Publications, Tylagum, Australia, p. 87.