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Found 1 from your keywords: subject="P.acidilactici"
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The Effect of Pediococcus Acidilactici as a Starter on the Quality of Modifie…
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Chetishta Jingga Swardika

Modified cassava flour (mocaf), is one of the cassava fermentation products using lactic acid bacteria. Mocaf is generally safe for people that have certain conditions due to its gluten-free. It also contains low-protein but rich in carbohydrates. Fermentation starter can affect the quality of mocaf. Pediococcus acidilactici has a potential as a starter for fermented food. Until now there is no…

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BT 23-035