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Metagenomic analysis of bacterial diversity in pigeon pea after soaking in water

• Authors : Sine, Yuni; Widianto, Donny; Purwestri, Yekti Asih

Subjects: Bacterial diversity; Lactic acid bacteria; Metagenomic analysis

• Source: Indonesian Journal of Biotechnology; Vol 29, No 3 (2024); 149-159 ; 2089-2241 ; 0853-8654

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Identification of Conjugated Linoleic Acid in Milk Fermented by Probiotics Originating in the Gastrointestinal Tract

• Authors : Estancia, Kafaah; Widodo, Widodo

Subjects: CLA; Fermented milk; Lactobacillus casei strain AG

• Source: Buletin Peternakan; Vol 43, No 2 (2019): BULETIN PETERNAKAN VOL. 43 (2) MAY 2019; 147-150 ; 2407-876X ; 0126-4400 ; 10.21059/buletinpeternak.v43i2

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Lactic Acid Bacteria in Fermented Foods of Indonesian Origin

• Authors : Rahayu, Endang Sri

Subjects: Lactic acid bacteria; Indonesian fermented foods

• Source: agriTECH; Vol 23, No 2 (2003); 75-84 ; 2527-3825 ; 0216-0455

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Effect of Chitosan on Meat Preservation

• Authors : Darmadji, Purnama; Izumimoto, Masathoshi

• Source: Indonesian Food and Nutrition Progress; Vol 3, No 2 (1996); 51-56 ; 2597-9388 ; 0854-6177

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