Isolation, Characterization, and Identification Candidate of Probiotic Bacteria Isolated from Wadi Papuyu (Anabas testudineus Bloch.) a Fermented Fish Product from Central Kalimantan, Indonesia

During the wadi fermentation process, some microorganisms can grow, including lactic acid bacteria (LAB), affecting the taste and texture of the final product. Some LAB strains are used as probiotics such as the Lactobacillus and Bifidobacterium groups. This study aimed at isolating, in vitro charac...

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Detalles Bibliográficos
Autores principales: Soemarie, Yulistia Budianti, Milanda, Tiana, Barliana, Melisa Intan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9098345/
https://www.ncbi.nlm.nih.gov/pubmed/35573825
http://dx.doi.org/10.1155/2022/4241531

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9098345/
https://www.ncbi.nlm.nih.gov/pubmed/35573825
http://dx.doi.org/10.1155/2022/4241531

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