Lactic Acid Bacteria from Indigenous Fermented Foods and Their Antimicrobial Activity
Twenty-eight lactic acid bacteria ( LAB) strains were isolated from various indigenous fermented foods, i.e., asinan rebung (bamboo shoot pickle), asinan terong (eggplant pickle), gatot(fennented dried cassava), growol (fermented raw cassava), tape (fermented steamed cassava tubers), tempe (fermente...
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | EJournal Article |
| Veröffentlicht: |
Indonesian Association of Food Technologists,
2014-05-20.
|
| Schlagworte: | |
| Online Zugang: | Get Fullteks |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Online
Get Fullteks3rd Floor Main Library
| Signatur: |
A1234.567 |
|---|---|
| Exemplar 1 | Verfügbar |