ISOLASI, SELEKSI DAN KARAKTERISASI BAKTERI ASAM LAKTAT PENGHASIL SENYAWA ANTIBAKTERI PADA TELUR ASIN

• المؤلفون الرئيسيون: , KURNIAWAN EKA SAPUTRA, , Prof. Dr. Ir. Endang Sutriswati Rahayu, MS.
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2013
• الموضوعات: ETD
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/122904/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=63013
• المؤسسة: Universitas Gadjah Mada

Lactic acid bacteria widely found in Indonesian tradisional food. Salted egg is one of traditional foods using spontaneous fermentation techniques, with salt as fermentation media. Spontaneous fermentation will create the diversity of microorganism and which actively play a role will grow optimum. A...