The influence of variations in starter concentration Lactobacillus plantarum AS4 indigenous from human breast milk to the characteristics of fermented milk
The fermentation of milk by Lactobacillus plantarum AS4 can be classified as a functional or nutraceutical food. Lactobacillus plantarum AS4 is a group of Lactic Acid Bacteria (LAB) isolated from human breast milk, which has the ability as a probiotic in vitro. This research aimed to determine the e...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Brawijaya, Fakultas Teknologi Pertanian
2023-03-01
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| Series: | Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering |
| Subjects: | |
| Online Access: | https://afssaae.ub.ac.id/index.php/afssaae/article/view/607/171 |