Open AccessOPTIMASI WAKTU INKUBASI PRODUKSI BAHAN MINUMAN PROBIOTIK DARI UMBI GARUT (Maranta arundinacea L.) OLEH Lactobacillus fermentum SEBAGAI ANTIHIPERKOLESTEROLEMIA
Author(s) -
Harry Noviardi,
Sitaresmi Yuningtyas,
Vira Yuniar
Publication year - 2020
Language(s) - Uncategorized
Resource type - Journals
ISSN - 2502-2962
DOI - 10.36974/jbi.v11i1.5846
Subject(s) - lactobacillus fermentum , food science , lactic acid , probiotic , fermentation , incubation , biology , chemistry , aroma , bacteria , biochemistry , lactobacillus plantarum , genetics