Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia.

Autor: Murwani R; Natural Product Laboratory-UPT-Laboratorium Terpadu, Universitas Diponegoro, Semarang, Central Java, Indonesia.; Laboratory of Physiology and Biochemistry, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Central Java, Indonesia., Anggraeni R; Natural Product Laboratory-UPT-Laboratorium Terpadu, Universitas Diponegoro, Semarang, Central Java, Indonesia., Setiawan GNA; Natural Product Laboratory-UPT-Laboratorium Terpadu, Universitas Diponegoro, Semarang, Central Java, Indonesia., Astari PD; Natural Product Laboratory-UPT-Laboratorium Terpadu, Universitas Diponegoro, Semarang, Central Java, Indonesia., Cahyani NKD; Biology Department, Faculty of Science and Mathematics, Universitas Diponegoro, Semarang, Central Java, Indonesia., Sibero MT; Natural Product Laboratory-UPT-Laboratorium Terpadu, Universitas Diponegoro, Semarang, Central Java, Indonesia., Ambariyanto A; Natural Product Laboratory-UPT-Laboratorium Terpadu, Universitas Diponegoro, Semarang, Central Java, Indonesia.; Marine Biodiversity Research Project, UPT-Laboratorium Terpadu, Universitas Diponegoro, Semarang, Indonesia.

Publikováno v: International journal of food science [Int J Food Sci] 2024 Apr 05; Vol. 2024, pp. 6589766. Date of Electronic Publication: 2024 Apr 05 (Print Publication: 2024).