KEMAMPUAN FERMENTASI BAL DENGAN SUBSTRAT SUSU KACANG MERAH
The oligosaccharide content in red beans can be broken down with groups of microorganisms, namely lactic acid bacteria. This decomposition is done by the fermentation process. Lactic acid bacteria used in this study were Lactococcus lactis subsp. lactis NBRC 12007. This study aims to determine BAL L...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
Muhammadiyah University Press
2020-10-01
|
| Series: | Bioeksperimen: Jurnal Penelitian Biologi |
| Subjects: | |
| Online Access: | https://journals.ums.ac.id/index.php/bioeksperimen/article/view/8856 |