Badan Riset dan Inovasi Nasional
07-11-2022
12-08-2024
f151085e-b987-4386-a6fd-6a3e7930fa68
This study was conducted to isolate the lactic acid bacteria (LAB) from Indonesi...
𝛽-Galactosidase is enzyme which hydrolyze lactose to glucose and galactose, asl...
β-Galactosidase (EC 3.2.1.23) is an enzyme used in production of low/free lactos...
The aims of this study were to screen and characterize lactic acid bacteria (LAB...
Bifidobacterium bifidum is probiotic bacteria which inhibit negative bacteria in...
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Selection of Indigenous Lactic Acid Bacteria from Indonesia for Cheese Starter
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