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Evaluation of Bacillus subtilis P5-6 as Protective Culture in Traditional Bac…
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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