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Found 2 from your keywords: subject="Microbial Isolation"
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Microbial Profiling In Artisanal Fermentation Of Tuak
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Angellique Regina Rachmadi

Tuak is an alcoholic beverage from Southeast Asian countries, such as Indonesia and Malaysia, prepared by fermenting starchy materials (e.g., rice, palm sap, coconut sap or water). Tuak production factors and recipes vary from one maker to another, including the type of substrate used, sugar level, water level, fermentation time, and even the starter culture used. These factors affect the micro…

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Call Number
EP BT-014
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Isolation and Qualitative Characterization of Protease Producing Tetragenococ…
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Melvern Alfahan

Tetragenococcus halophilus is a lac????c acid bacteria (LAB), which plays an important role in moromi fermenta????on of soy sauce produc????on process to improve the soy sauce flavor and aroma characteris????cs. The proteoly????c ac????vity from T. halophilus serves as an important factor to speed up the fermenta????on process, hence improving the produc????vity of soy sauce produc????on. T.…

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Call Number
BT 22-016