Lihat Juga

• The Mapping of Lactic Acid Bacteria from Fermentation of Local Foods (Semarang): Tempoyak, Mandai and Yellow Bamboo Shoot Pickles
  oleh: Lindayani, -
  Terbitan: (2013)
• The Effect of Carbon and Nitrogen Supplementation on Bacteriocin Production of Lactic Acid Bacteria from Pickled Yellow Bamboo Shoots (Dendrocalamus Asper)
  oleh: LINDAYANI, LINDAYANI, et al.
  Terbitan: (2018)
• Isolation and Identification of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15°C
  oleh: LINDAYANI, LINDAYANI, et al.
  Terbitan: (2015)
• Antimicrobial Activity of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15°C
  oleh: LINDAYANI, LINDAYANI, et al.
  Terbitan: (2017)
• Isolation and Identification of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15ͦC
  oleh: MURNIATI, MONIKA PALUPI, et al.
  Terbitan: (2015)