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
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| 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 |
Daftar Isi:
- 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.