Diversity of Lactic Acid Bacteria Isolated from Indonesian Traditional Fermented Foods

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...

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Bibliographic Details
Main Authors: APON ZAENAL MUSTOPA, FATIMAH FATIMAH
Format: Article
Language:English
Published: Indonesian Society for Microbiology 2014-09-01
Series:Microbiology Indonesia
Subjects:
Indonesian fermented foods
RAPD
rep-PCR
16S rRNA
Online Access:https://jurnal.permi.or.id/index.php/mionline/article/view/265

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