Isolation and Molecular Identification of Chitinolytic Bacteria from Ronto
Ronto is a traditional food from South Kalimantan made of processed rebon shrimp. The production of Ronto relies on the fermentation process done by various types of microorganisms, especially bacteria. With shrimp as the main ingredient, Ronto has a high salt concentration and low pH level. Therefo...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2020-01-01
|
| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/07/e3sconf_ismfr20_03030.pdf |