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...
में बचाया:
| मुख्य लेखकों: | , , , |
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| स्वरूप: | EJournal Article |
| प्रकाशित: |
Indonesian Association of Food Technologists,
2014-05-20.
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| विषय: | |
| ऑनलाइन पहुंच: | Get Fullteks |
| टैग : |
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| बोधानक: |
A1234.567 |
|---|---|
| प्रति 1 | उपलब्ध |