Quality Improvement of White Pepper with Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus subtilis, and Bacillus cereus
Fermentation process using known microbial species can be exploited for the processing of white pepper. It is expected to generate quality of white pepper in a short period soaking time. This research aimed to study characteristics of white pepper through a fermentation process by addition of combin...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | EJournal Article |
| Published: |
Bogor Agricultural University, Indonesia,
2021-12-09.
|
| Subjects: | |
| Online Access: | Get fulltext |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!