Kemampuan Isolat Bakteri Asam Laktat Indigenous untuk Menurunkan Kadar laktosa Yogurt = The Ability of Indigenous Lactic Acid Bacteria to Reduce Lactose in Yoghurt

• المؤلف الرئيسي: Perpustakaan UGM, i-lib
• التنسيق: مقال NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2003
• الموضوعات: Jurnal i-lib UGM
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/17321/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=73

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...