Indonesia International Institute for Life Sciences - Learning Resources Center

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Found 3 from your keywords: subject="Bacillus Subtilis"
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Investigating the Potential Effects of Bacillus Subtilisisolated From Moromi …
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Kane Dhammananda Harianto

Soy sauce is a liquid condiment that is made from fermented soybeans with mold, wheat flour, brine water, bacteria, and yeast. Soy sauce fermentation includes two stages of fermentation which begins with koji fermentation and ends with moromi fermentation. Koji fermentation is a solid- state fermentation through the use of mold and it may last for 48 to 72 hours. Meanwhile, moromi fermentation …

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BT- 22 001
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The Role of Bacillus Subtilis in Soy Sauce Production: a Review
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Zabrina Quiteria

Soy sauce is a popular condiment in Asian countries made from fermented soybeans. The production process of traditional soy sauce usually takes place in a non-sterile environment, causing spontaneous fermentation by indigenous microorganisms. One of the commonly found and reported species in soybean-based fermented food was Bacillus subtilis. Although Bacillus is generally recognized as saf…

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BT- 22 002
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Evaluation of Bacillus subtilis P5-6 as Protective Culture in Traditional Bac…
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Corinthia Angie

Back slopping is referred to as the small inoculation of a previous successful fermentation product to the raw material, as the starter culture. One example of the traditional fermented product that utilizes the back-slopping methods is dadih. As it is an artisanal product that is made using traditional methods that involve humans and is prone to contamination, such as Staphylococcus aureus…

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FS 23-001
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Indonesia International Institute for Life Sciences - Learning Resources Center
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About Us

i3L Learning Resources Center (LRC) is vital part of your academic experience at Indonesia International Institute for Life-Sciences. LRC exists to support the teaching, learning and research programs of the Institute through the provision of high quality services and facilities which include access to a range of printed and digital resources primarily in the field of life-sciences and business. 

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