Diversity and distribution of culturable lactic acid bacterial species in Indonesian Sayur Asin

BACKGROUND AND OBJECTIVES: Lactic acid bacteria (LAB) play important roles in processing of Sayur Asin (spontaneously fermented mustard). Unfortunately, information about LAB in Indonesian Sayur Asin, prepared by traditional manufactures which is important as baseline data for maintenance of food qu...

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Detalles Bibliográficos
Autores principales: Mangunwardoyo, Wibowo, Abinawanto, Salamah, Andi, Sukara, Endang, Sulistiani, Dinoto, Achmad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Tehran University of Medical Sciences 2016
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5296942/
https://www.ncbi.nlm.nih.gov/pubmed/28210467

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