Molecular Identification of Lactic Acid Bacteria Approach to Sustainable food Security

Molecular Identification of Lactic Acid Bacteria Approach to Sustainable food Security

Background: Dadiah is a traditional dish from West Sumatra made from buffalo milk, which is fermented in bamboo tubes and left at room temperature for ±2 days. Dadiah is included in the staple food category because it contains Lactic Acid Bacteria (LAB) which has the potential to be a probiotic. Thi...

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Bibliographic Details
Main Authors: Dessy Abdullah, Sandeep Poddar, Ramesh Prasath Rai, Endang Purwati, Nadia Purnama Dewi, Yudha Endra Pratama
Format: Article
Language:English
Published: SAGE Publishing 2021-11-01
Series:Journal of Public Health Research
Subjects:
Dadiah
Lactobacillus plantarum
Lactic Acid Bacteria
Probiotics
Online Access:https://www.jphres.org/index.php/jphres/article/view/2508

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