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Kabupaten Nias Selatan

Badan Riset dan Inovasi Nasional

Informasi Dataset

07-11-2022

12-08-2024

f151085e-b987-4386-a6fd-6a3e7930fa68

Dataset Serupa
Isolation of Lactic Acid Bacteria from Indonesian Fermented food

This study was conducted to isolate the lactic acid bacteria (LAB) from Indonesi...

Molecular Identification of Indigenous Lactic Acid Bacteria, Partial Purificatio...

𝛽-Galactosidase is enzyme which hydrolyze lactose to glucose and galactose, asl...

Characterization And Identification Of The Best Screened Indigenous Lactic Acid ...

β-Galactosidase (EC 3.2.1.23) is an enzyme used in production of low/free lactos...

Characteristics of Lactic Acid Bacteria Isolated from Gastrointestinal Tract of ...

The aims of this study were to screen and characterize lactic acid bacteria (LAB...

The Organoleptic And Physic Characteristics And Lactic Acid Contents Of Yoghurt ...

Bifidobacterium bifidum is probiotic bacteria which inhibit negative bacteria in...

INFORMASI: Data berikut ini masih dalam proses pemenuhan Prinsip SDI.

Selection of Indigenous Lactic Acid Bacteria from Indonesia for Cheese Starter

Terbatas

Screening of lactic Acid Bacteria (LAB) from Biotechnology Culture Collection (BTCC) that potential as a starter culture and their application for cheese making at laboratory scale has been conducted. These isolates were selected based on some properties as cheese starter, such as produce acid, protease and coagulant potential. Out of 39 BTCC LAB isolates, DR 1-7-1 was the highest acid potential isolate with Lactic Acid Index 3.25; DSB 4-2 was the higest protease potential isolate with Protease Index 3.82; and DR 2-2-3 and DSB 4-2 were high coagulant potential isolates with form coagulum time on 24 hours. Proceedings International Conference on Biotechnology. Biotechnology – Bridging Biodiversity to Industry Bogor

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