Lactic Acid Bacteria from Indigenous Fermented Foods and Their Antimicrobial Activity

• 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
• 機構: Universitas Gadjah Mada

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...