Moderate Halophilic Lactic Acid Bacteria from Jambal roti: A Traditional Fermented Fish of Central Java, Indonesia-Reference-Cited by-同舟云学术

Moderate Halophilic Lactic Acid Bacteria from Jambal roti: A Traditional Fermented Fish of Central Java, Indonesia

Published:2020-09-30 Issue:10 Volume:29 Page:990-1000
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Karyantina Merkuria¹²,Anggrahini Sri²,Utami Tyas²³,Rahayu Endang Sutriswati²³^ORCID

Affiliation:

1. Faculty of Technology and Food Industry, Slamet Riyadi University Surakarta, Surakarta, Indonesia

2. Department of Food and Agricultural Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

3. Center For Food And Nutrition Studies, Universitas Gadjah Mada, Yogyakarta, Indonesia

Funder

Ministry of Research, Technology, and Higher Education of the Republic of Indonesia

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1827112

Reference31 articles.

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2. Characterization and Identification of Pediococcus Species Isolated from Forage Crops and Their Application for Silage Preparation

3. LKPNM: a prodrug-type ACE-inhibitory peptide derived from fish protein

4. Randomly amplified polymorphic DNA (RAPD) for discrimination of Pediococcus pentosaceus and Ped. acidilactici and rapid grouping of Pediococcus isolates

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