Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia

AIM: Dadih samples from two different origins (Kamang and Gadut in West Sumatra) manufactured with different methods (back-slopping or spontaneous fermentation) were evaluated for the diversity of lactic acid bacteria (LAB). MATERIALS AND METHODS: Four dadih samples manufactured with two different f...

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Detalles Bibliográficos
Autores principales: Wirawati, Chandra Utami, Sudarwanto, Mirnawati Bachrum, Lukman, Denny Widaya, Wientarsih, Ietje, Srihanto, Eko Agus
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Veterinary World 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6661478/
https://www.ncbi.nlm.nih.gov/pubmed/31440000
http://dx.doi.org/10.14202/vetworld.2019.823-829

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6661478/
https://www.ncbi.nlm.nih.gov/pubmed/31440000
http://dx.doi.org/10.14202/vetworld.2019.823-829

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