Lactic Acid Bacteria from Indigenous Fermented Foods and Their Antimicrobial Activity

por Rahayu, Endang S., Djaafar, Titiek F., Wibowo, Djoko, Sudarmadji, Slamet
Publicado em 2014

Antimicrobial Substance Produced by Lactobacillus sp. TGR-2 Isolated From Growol

por Djaafaru, Titiek F., Rahayu, Endang S., Wibowo, Djoko, Sudarmadji, Slamet
Publicado em 2014

Mutation Technique for Increasing the Production of Antibacteria Lactobacillus plantarum TGR-2

por Margino, Sebastian, Winarti, Sri, Indrati, Retno, Rahayu, Endang S.
Publicado em 2014

Penicillium Species Isolated From Cocoa, Coffee Beans, and Dried Cassava in Yogyakarta Indonesia and Their Ochratoxin Production

por Moulia, Mona Nur, Setyabudi, Sigit, Salleh, Baharuddin, Rahayu, Endang S.
Publicado em 2014

Growth of Lactobacillus paracasei SNP-2 in Peanut Milk and Its Survival in Fermented Peanut Milk Drink During Storage

por Utami, Tyas, Giyarto, Giyarto, Djaafar, Titik F., Rahayu, Endang S.
Publicado em 2014

Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

por Pamungkaningtyas, Fathyah Hanum, Mariyatun, Mariyatun, Kamil, Rafli Zulfa, Setyawan, Ryan Haryo, Hasan, Pratama Nur, Wiryohanjoyo, Devin Varian, Nurfiani, Sri, Zulaichah, Eni, Utami, Indyah S., Utami, Tyas, Rahayu, Endang S.
Publicado em 2018

Development of the Traditional Tape Ketan Into Probiotic Drink

por Rahayu, Endang S., Nursiwi, Asri, N, Bedri Sekar, Supriyanto, Supriyanto
Publicado em 2018