Probiotic Potential Of Lactic Acid Bacteria from Yellow Bamboo Shoot Fermentation using 2.5% and 5% Brine at Room Temperature
| Main Authors: | LINDAYANI, -, HARTAJANIE, LAKSMI, MURNIATI, MONIKA PALUPI |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Indonesia Society For Microbiology
, 2018
|
| Subjects: | |
| Online Access: |
http://repository.unika.ac.id/19770/1/TEKS%204.pdf http://repository.unika.ac.id/19770/ http://www.jurnal permi.or.id http://www.jurnal.permi.or.id |
| ctrlnum |
19770 |
|---|---|
| fullrecord |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://repository.unika.ac.id/19770/</relation><title>Probiotic Potential Of Lactic Acid Bacteria from Yellow Bamboo Shoot Fermentation using 2.5% and 5% Brine at Room Temperature</title><creator>LINDAYANI, -</creator><creator>HARTAJANIE, LAKSMI</creator><creator>MURNIATI, MONIKA PALUPI</creator><subject>Microbiology</subject><description>Yellow Bamboo shoot is a popular food material especially in Semarang because it is used as filling for lumpia (authentic food of Semarang). Beside used as filling, yellow bamboo shoot commonly known by Indonesian people. Considering bamboo shoot often processed into fermented traditional food, yellow bamboo shoot also potential to be examined as source of fermented food producing lactic acid bacteria. Lactic acid bacteria still become the most beneficial microorganisms associated with gastrointestinal system and moreover for obesity diet.</description><publisher>Indonesia Society For Microbiology</publisher><date>2018</date><type>Journal:Article</type><type>PeerReview:PeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/19770/1/TEKS%204.pdf</identifier><identifier> LINDAYANI, - and HARTAJANIE, LAKSMI and MURNIATI, MONIKA PALUPI (2018) Probiotic Potential Of Lactic Acid Bacteria from Yellow Bamboo Shoot Fermentation using 2.5% and 5% Brine at Room Temperature. MICROBIOLOGY INDONESIA, 12 (1). pp. 30-34. ISSN 1978-3477 </identifier><relation>http://www.jurnal permi.or.id</relation><relation>http://www.jurnal.permi.or.id</relation><recordID>19770</recordID></dc>
|
| language |
eng |
| format |
Journal:Article Journal PeerReview:PeerReviewed PeerReview Book:Book Book |
| author |
LINDAYANI, - HARTAJANIE, LAKSMI MURNIATI, MONIKA PALUPI |
| title |
Probiotic Potential Of Lactic Acid Bacteria from Yellow Bamboo Shoot Fermentation using 2.5% and 5% Brine at Room Temperature |
| publisher |
Indonesia Society For Microbiology |
| publishDate |
2018 |
| topic |
Microbiology |
| url |
http://repository.unika.ac.id/19770/1/TEKS%204.pdf http://repository.unika.ac.id/19770/ http://www.jurnal permi.or.id http://www.jurnal.permi.or.id |
| contents |
Yellow Bamboo shoot is a popular food material especially in Semarang because it is used as filling for lumpia (authentic food of Semarang). Beside used as filling, yellow bamboo shoot commonly known by Indonesian people. Considering bamboo shoot often processed into fermented traditional food, yellow bamboo shoot also potential to be examined as source of fermented food producing lactic acid bacteria. Lactic acid bacteria still become the most beneficial microorganisms associated with gastrointestinal system and moreover for obesity diet. |
| id |
IOS2679.19770 |
| institution |
Universitas Katolik Soegijapranata |
| institution_id |
334 |
| institution_type |
library:university library |
| library |
Perpustakaan Universitas Katolik Soegijapranata |
| library_id |
522 |
| collection |
Unika Repository |
| repository_id |
2679 |
| subject_area |
Akuntansi Arsitektur Ekonomi |
| city |
SEMARANG |
| province |
JAWA TENGAH |
| repoId |
IOS2679 |
| first_indexed |
2019-08-11T06:59:48Z |
| last_indexed |
2019-11-02T15:25:14Z |
| recordtype |
dc |
| _version_ |
1765771853579681792 |
| score |
17.538404 |