Diversity of Lactic Acid Bacteria Isolated from Indonesian Traditional Fermented Foods
The diversity of lactic acid bacteria was evaluated from Indonesian fermented foods such as dadih (buffalo fermented milk), tempoyak (fermented durian), bekasam (fermented meat), and tape ketan (fermented glutinous rice). Lactic acid bacteria were enumerated using selective media and characterised b...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Society for Microbiology
2014-09-01
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| Series: | Microbiology Indonesia |
| Subjects: | |
| Online Access: | https://jurnal.permi.or.id/index.php/mionline/article/view/265 |