Showing 1 - 9 results of 9 for search 'TATI BARUS', query time: 0.03s Refine Results
  1. 1
    Klebsiella pneumoniae from Indonesian Tempeh were Genetically Different from that of Pathogenic Isolates

    Klebsiella pneumoniae from Indonesian Tempeh were Genetically Different from that of Pathogenic Isolates by EVELINE AYU, ANTONIUS SUWANTO, TATI BARUS

    Published 2014-05-01
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  2. 2
    Diversity of Amylase-Producing Bacillus spp. from “Tape” (Fermented Cassava)

    Diversity of Amylase-Producing Bacillus spp. from “Tape” (Fermented Cassava) by TATI BARUS, AMANDA KRISTANI, ADI YULANDI

    Published 2013-06-01
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  3. 3
    Genetic Profiles of Escherichia coli Isolated from Indonesian Tempeh Based on Enterobacterial Repetitive Intergenic Consensus- Polymerase Chain Reaction (ERIC-PCR)

    Genetic Profiles of Escherichia coli Isolated from Indonesian Tempeh Based on Enterobacterial Repetitive Intergenic Consensus- Polymerase Chain Reaction (ERIC-PCR) by QURROTA A’YUN, ANTONIUS SUWANTO, TATI BARUS

    Published 2015-06-01
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  4. 4
    Lactic Acid Bacteria from Tempeh and Their Ability to Acidify Soybeans in Tempeh Fermentation

    Lactic Acid Bacteria from Tempeh and Their Ability to Acidify Soybeans in Tempeh Fermentation by TATI BARUS, GABRIELA GIOVANIA, BIBIANA W LAY

    Published 2021-03-01
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  5. 5
    Diversity of Protease-Producing Bacillus spp. From Fresh Indonesian Tempeh Based on 16S rRNA Gene Sequence

    Diversity of Protease-Producing Bacillus spp. From Fresh Indonesian Tempeh Based on 16S rRNA Gene Sequence by Tati Barus, Linda Wati, Melani, Antonius Suwanto, Yogiara

    Published 2017-01-01
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  6. 6
    Role of Bacteria in Tempe Bitter Taste Formation: Microbiological and Molecular Biological Analysis Based on 16S rRNA Gene

    Role of Bacteria in Tempe Bitter Taste Formation: Microbiological and Molecular Biological Analysis Based on 16S rRNA Gene by TATI BARUS, ANTONIUS SUWANTO, ARIS TRI WAHYUDI, HANNY WIJAYA

    Published 2010-03-01
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  7. 7
    Bacterial Community Profiles in Tapai Singkong: a Traditional IndonesianFermented Food from Cassava Tubers

    Bacterial Community Profiles in Tapai Singkong: a Traditional IndonesianFermented Food from Cassava Tubers by Tati Barus, Andiny Ndu Ufi, Watumesa Agustina Tan, Ana Lucia Ekowati, Adi Yulandi

    Published 2022-12-01
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  8. 8
    Genetic Diversity of Klebsiella spp. Isolated from Tempe based on Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction (ERIC-PCR)

    Genetic Diversity of Klebsiella spp. Isolated from Tempe based on Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction (ERIC-PCR) by TATI BARUS, IVAN HANJAYA, JOANITA SADELI, BIBIANA WIDIYATI LAY, ANTONIUS SUWANTO, ADI YULANDI

    Published 2013-12-01
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  9. 9
    Genotypic Characterization of Rhizopus Spp. Tempeh and Usar: Traditional Inoculum of Tempeh in Indonesia

    Genotypic Characterization of Rhizopus Spp. Tempeh and Usar: Traditional Inoculum of Tempeh in Indonesia by tati barus, Jason Wiranata Sanjaya, Anastasia Tatik Hartanti, Adi Yulandi, Vivitri Dewi Prasasty, David Tandjung

    Published 2020-09-01
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