Kemampuan Isolat Bakteri Asam Laktat Indigenous untuk Menurunkan Kadar laktosa Yogurt = The Ability of Indigenous Lactic Acid Bacteria to Reduce Lactose in Yoghurt
The purpose of this study was to investigate the ability of indigenous lactic acid bacteria to reduce lactose in yoghurt. Isolates of lactic acid bacteria from different sources (3 dadih isolates, 2 fecal isolates, and 2 gatot isolates) were used in this study. Two isolates from yoghurt were also ex...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | مقال NonPeerReviewed |
| منشور في: |
[Yogyakarta] : Universitas Gadjah Mada
2003
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://repository.ugm.ac.id/17321/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=73 |
| الوسوم: |
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id-ugm-repo.173212014-06-18T00:30:13Z https://repository.ugm.ac.id/17321/ Kemampuan Isolat Bakteri Asam Laktat Indigenous untuk Menurunkan Kadar laktosa Yogurt = The Ability of Indigenous Lactic Acid Bacteria to Reduce Lactose in Yoghurt Perpustakaan UGM, i-lib Jurnal i-lib UGM The purpose of this study was to investigate the ability of indigenous lactic acid bacteria to reduce lactose in yoghurt. Isolates of lactic acid bacteria from different sources (3 dadih isolates, 2 fecal isolates, and 2 gatot isolates) were used in this study. Two isolates from yoghurt were also examined as references. The results showed that mixed culture Streptococcus thermophilus + Lactobacillus bulgaricus + Streptococcus sp Dad 11 (ST+LB+Dad 11) and S. thermophilus + L. bulgaricus + Lactobacillus sp Dad 13 (ST+LB+Dad 13) had higher ability to highest ability to reduce lactose in yoghurt compared to yoghurt starter (ST+LB). Keywords: indigenous of lactic acid bacteria -yogurt [Yogyakarta] : Universitas Gadjah Mada 2003 Article NonPeerReviewed Perpustakaan UGM, i-lib (2003) Kemampuan Isolat Bakteri Asam Laktat Indigenous untuk Menurunkan Kadar laktosa Yogurt = The Ability of Indigenous Lactic Acid Bacteria to Reduce Lactose in Yoghurt. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=73 |
| institution |
Universitas Gadjah Mada |
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UGM Library |
| country |
Indonesia |
| collection |
Repository Civitas UGM |
| topic |
Jurnal i-lib UGM |
| spellingShingle |
Jurnal i-lib UGM Perpustakaan UGM, i-lib Kemampuan Isolat Bakteri Asam Laktat Indigenous untuk Menurunkan Kadar laktosa Yogurt = The Ability of Indigenous Lactic Acid Bacteria to Reduce Lactose in Yoghurt |
| description |
The purpose of this study was to investigate the ability of indigenous lactic acid bacteria to reduce lactose in yoghurt. Isolates of lactic acid bacteria from different sources (3 dadih isolates, 2 fecal isolates, and 2 gatot isolates) were used in this study. Two isolates from yoghurt were also examined as references. The results showed that mixed culture Streptococcus thermophilus + Lactobacillus bulgaricus + Streptococcus sp Dad 11 (ST+LB+Dad 11) and S. thermophilus + L. bulgaricus + Lactobacillus sp Dad 13 (ST+LB+Dad 13) had higher ability to highest ability to reduce lactose in yoghurt compared to yoghurt starter (ST+LB).
Keywords: indigenous of lactic acid bacteria -yogurt |
| format |
Article NonPeerReviewed |
| author |
Perpustakaan UGM, i-lib |
| author_facet |
Perpustakaan UGM, i-lib |
| author_sort |
Perpustakaan UGM, i-lib |
| title |
Kemampuan Isolat Bakteri Asam Laktat Indigenous untuk Menurunkan Kadar laktosa Yogurt = The Ability of Indigenous Lactic Acid Bacteria to Reduce Lactose in Yoghurt |
| title_short |
Kemampuan Isolat Bakteri Asam Laktat Indigenous untuk Menurunkan Kadar laktosa Yogurt = The Ability of Indigenous Lactic Acid Bacteria to Reduce Lactose in Yoghurt |
| title_full |
Kemampuan Isolat Bakteri Asam Laktat Indigenous untuk Menurunkan Kadar laktosa Yogurt = The Ability of Indigenous Lactic Acid Bacteria to Reduce Lactose in Yoghurt |
| title_fullStr |
Kemampuan Isolat Bakteri Asam Laktat Indigenous untuk Menurunkan Kadar laktosa Yogurt = The Ability of Indigenous Lactic Acid Bacteria to Reduce Lactose in Yoghurt |
| title_full_unstemmed |
Kemampuan Isolat Bakteri Asam Laktat Indigenous untuk Menurunkan Kadar laktosa Yogurt = The Ability of Indigenous Lactic Acid Bacteria to Reduce Lactose in Yoghurt |
| title_sort |
kemampuan isolat bakteri asam laktat indigenous untuk menurunkan kadar laktosa yogurt = the ability of indigenous lactic acid bacteria to reduce lactose in yoghurt |
| publisher |
[Yogyakarta] : Universitas Gadjah Mada |
| publishDate |
2003 |
| url |
https://repository.ugm.ac.id/17321/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=73 |
| _version_ |
1681217055853903872 |