Isolation, Characterisation and Presumptive Identification of Lactic Acid Bacteria from Matoa (Pometia pinnata) Fruit
Each fruit has a distinct nutritional composition physicochemical characteristics, creating specific ecological niches for microbial growth. To the best of our knowledge, this study is the first to report the isolation and phenotypic characterisation of native LAB from matoa fruit, thereby providing...
Збережено в:
| Автори: | , , , , |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2026-03-01
|
| Серія: | Journal of Applied Food Technology |
| Предмети: | |
| Онлайн доступ: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/30794 |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|