Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia

Indonesia has abundant traditional fermented food with various lactic acid bacteria (LAB), which can be developed into probiotics for pharmaceutical and functional food and feed products. This research is aimed at (1) obtaining and identifying LAB isolates and (2) studying the microbiome (bacterial...

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Bibliographic Details

Published in:	International Journal of Food Science
Main Authors:	Retno Murwani, Refa Anggraeni, Gregorius Nico Adi Setiawan, Putri Dyah Astari, Ni Kadek Dita Cahyani, Mada Triandala Sibero, Ambariyanto Ambariyanto
Format:	Article
Language:	English
Published:	Wiley 2024-01-01
Online Access:	http://dx.doi.org/10.1155/2024/6589766