Lactic Acid Bacteria from Indigenous Fermented Foods and Their Antimicrobial Activity | Rahayu | Indonesian Food and Nutrition Progress 15161 28800 1 PB
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Isolat BAL yang diperoleh sebagai penghasil antimikrob setelah melalui uji aktivitas terhadap bakteri patogen yang berhubungan dengan makanan dapat diaplikasikan lebih lanjut
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Dengan ini saya menyatakan bahwa dalam skripsi yang berjudul “Identifikasi Bakteri Asam Laktat dan Uji Antimikroba dari Sawi Pahit (Brassica juncea (L.) Czernjaew) yang
Kata kunci: Acar rebung, Aktivitas antimikroba, bakteri asam laktat, suhu fermentasi Key words: antimicrobial activity, bamboo shoots pickles, fermentation temperature, lactic acid
spore germination by agar spot assay and well-diffusion method 36 3.2.3.1 Agar spot assay 36 3.2.3.2 Well-diffusion method 38 3.2.4 Effect of pH of LAB cell free supernatants on
An Overview of the Role of Lactic Acid Bacteria in Fermented Foods and Their Potential Probiotic Properties Kho Hui Min1,Fan Hui Yin1, Zarina Amin2, Rachel Fran Mansa3 and Clemente
Many studies have reported the mass production of GABA *Corresponding author’s email: [email protected] Evaluation ?-aminobutyric acid GABA Produce by Lactic Acid Bacteria
Current findings point out that even though Indonesian Indigenous LAB showed low hydrophobic cell surface properties and no visual aggregation, those strains still have adherence
