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...
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| Main Authors: | , , , |
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| Formato: | EJournal Article |
| Publicado em: |
Indonesian Association of Food Technologists,
2014-05-20.
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| Acesso em linha: | Get Fullteks |
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