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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...
Autores principales: | Wirawati, Chandra Utami, Sudarwanto, Mirnawati Bachrum, Lukman, Denny Widaya, Wientarsih, Ietje, Srihanto, Eko Agus |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Veterinary World
2019
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Materias: | |
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 |
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