Phenotypic Identification of Indigenous Fungi and Lactic Acid Bacteria Isolated from 'Gatot' an Indonesian Fermented Food
As a traditional Indonesian food made from cassava, 'gatot' has special attracted characters of black appearance and chewy texture, mainly as a result of certain fungi and lactic acid bacteria (LAB) during the spontaneous fermentation. However, many producers were failed to gain these typi...
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| Main Authors: | , , , |
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| Format: | Academic Paper |
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BIODIVERSITAS, Volume 19, Number 3, May 2018,
2020-03-16T06:41:15Z.
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| Online Access: | Get Fulltext |
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |