Lactic Acid Bacteria from Indigenous Fermented Foods and Their Antimicrobial Activity

Lactic Acid Bacteria from Indigenous Fermented Foods and Their Antimicrobial Activity

Twenty-eight lactic acid bacteria ( LAB) strains were isolated from various indigenous fermented foods, i.e., asinan rebung (bamboo shoot pickle), asinan terong (eggplant pickle), gatot(fennented dried cassava), growol (fermented raw cassava), tape (fermented steamed cassava tubers), tempe (fermente...

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التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Perpustakaan UGM, i-lib
التنسيق:	مقال NonPeerReviewed
منشور في:	[Yogyakarta] : Universitas Gadjah Mada 1996
الموضوعات:	Jurnal i-lib UGM
الوصول للمادة أونلاين:	https://repository.ugm.ac.id/23779/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=6739
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

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