The Dynamics of Bacterial Communities During Traditional Nata de Coco Fermentation

One of the important problems in traditional Nata de Coco (Nata) fermentation is production inconsistency due to strain or genetic variability reflecting mixed microbial communities involved in this process. This research was aimed at examine the population dynamics of the bacterial community during...

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Bibliographic Details
Main Authors: CECILIA ANNA SEUMAHU, ANTONIUS SUWANTO, DEBORA HADISUSANTO, MAGGY THENAWIJAYA SUHARTONO
Format: Article
Language:English
Published: Indonesian Society for Microbiology 2010-08-01
Series:Microbiology Indonesia
Subjects:
Online Access:https://jurnal.permi.or.id/index.php/mionline/article/view/62