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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書目詳細資料
主要作者:	Perpustakaan UGM, i-lib
格式:	Article NonPeerReviewed
出版:	[Yogyakarta] : Universitas Gadjah Mada 1996
主題:	Jurnal i-lib UGM
在線閱讀:	https://repository.ugm.ac.id/23779/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=6739
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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