Open AccessThe potential of Lactobacillus buchneri isolated from spontaneous rabbit meat fermented - bekasam against Salmonella typhimurium by in vivo evaluation
Author(s) -
Eka Wulandari,
Husmy Yurmiati,
Toto Subroto,
Okta Wismandanu,
Shafia Khairani
Publication year - 2022
Publication title -
biodiversitas
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 14
eISSN - 2085-4722
pISSN - 1412-033X
DOI - 10.13057/biodiv/d230508
Subject(s) - lactobacillus buchneri , salmonella , microbiology and biotechnology , biology , probiotic , population , fermentation , lactic acid , antimicrobial , food science , in vivo , lactobacillus , bacteria , medicine , genetics , environmental health , lactobacillus plantarum