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

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...

Full description

Saved in:
Bibliographic Details
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
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2024/6589766
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items