Probiotic Potential Of Lactic Acid Bacteria from Yellow Bamboo Shoot Fermentation using 2.5% and 5% Brine at Room Temperature

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

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Abstract

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.

Item Type: Article
Subjects: > 660 Chemical engineering > Chemical Technology > Microbiology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Christiana Sundari
Date Deposited: 08 Aug 2019 02:26
Last Modified: 08 Aug 2019 02:26
URI: http://repository.unika.ac.id/id/eprint/19770

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