Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Dian Anggraini Suroto"'
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 3, Pp 221-229 (2023)
Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed to evaluate the honey pineapple juice as a growth medium for Lactiplantibacillus plantarum subsp. plantarum Dad-13 probiotic strai
Externí odkaz:
https://doaj.org/article/387ffad051c143219000d850b508482c
Autor:
Angelia Wattimury, Dian Anggraini Suroto, Tyas Utami, Rachma Wikandari, Endang Sutriswati Rahayu
Publikováno v:
Indonesian Journal of Biotechnology, Vol 28, Iss 2, Pp 102-111 (2023)
The absence of transferable antibiotic resistance genes is required for the safety of commercial probiotics. Previous studies have found that antibiotic resistance genes on plasmids in Lactobacilli make them unsafe for food purposes due to the genes
Externí odkaz:
https://doaj.org/article/506afb86adf645399e0344547db6c08f
Publikováno v:
Applied Food Biotechnology, Vol 11, Iss 1, Pp e6-e6 (2023)
Background and Objective: Lactose intolerance is a prevalent clinical syndrome due to consumption dairy products. Development of low-lactose products may help consumers to receive nutrition of dairy products without negative health effects. The aim o
Externí odkaz:
https://doaj.org/article/8f96886091a541fba44ecea972c3fd08
Autor:
Moh. A'inurrofiqin, Endang Sutriswati Rahayu, Dian Anggraini Suroto, Tyas Utami, Yunika Mayangsari
Publikováno v:
AIMS Microbiology, Vol 8, Iss 4, Pp 403-421 (2022)
Lactiplantibacillus plantarum subsp. plantarum Kita-3 is a candidate probiotic from Halloumi cheese produced by Mazaraat Artisan Cheese, Yogyakarta, Indonesia. This study evaluated the safety of consuming a high dose of L. plantarum subsp. plantarum
Externí odkaz:
https://doaj.org/article/c8bbb2ed70da46e393362a0d55404cd4
Autor:
Joshua Christmas Natanael Luwidharto, Endang S. Rahayu, Dian Anggraini Suroto, Rachma Wikandari, Ardhika Ulfah, Tyas Utami
Publikováno v:
Applied Food Biotechnology, Vol 9, Iss 3, Pp 205-216 (2022)
Abstract Background and Objective: Spirulina platensis includes excellent bioactive compounds, which provide health-promoting effects. However, use of Spirulina platensis in foods includes limitations due to its unpleasant flavor and taste for som
Externí odkaz:
https://doaj.org/article/f0756b65a6a644bdb4e99868120a7d95
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 16, Iss 1, Pp 226-234 (2022)
Xylanases are widely produced by fungi, and the production of polysaccharide-degrading enzymes, in general, are usually subjected to carbon catabolite repression. In this work, the ability of several Indonesian indigenous fungi to produce endo-xylana
Externí odkaz:
https://doaj.org/article/a48be558fa1040739668821e87494bf7
Autor:
Dini Andriani, Pratama Nur Hasan, Tyas Utami, Dian Anggraini Suroto, Rachma Wikandari, Endang Sutriswati Rahayu
Publikováno v:
Applied Food Biotechnology, Vol 8, Iss 4, Pp 267-274 (2021)
Abstract Background and Objective: In the authors’ previous study, four unique Lactobacillus strains (Lactobacillus plantarum Dad-13, Lactobacillus plantarum Mut-7, Lactobacillus plantarum T-3 and Lactobacillus paracasei SNP-2) from Indonesian
Externí odkaz:
https://doaj.org/article/23977ac4c86142e897170db174b55b25
Publikováno v:
Data in Brief, Vol 45, Iss , Pp 108607- (2022)
Trichoderma asperellum PK1J2 is a promising cellulase-producing fungus isolated from a palm empty fruit bunch in Riau, Indonesia. Presented here is the genome assembly of T. asperellum PK1J2. The whole genome of the fungi was sequenced using Illumina
Externí odkaz:
https://doaj.org/article/88bbc28d8936411d950b017c4746e970
Autor:
Syerina Raihatul Jannah, Endang Sutriswati Rahayu, Rini Yanti, Dian Anggraini Suroto, Rachma Wikandari
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
Probiotic coffee is an alternative to processed coffee that is preferred and can improve the balance of intestinal microflora so that it has a positive impact on health. Cell viability of probiotics may decrease during storage. Factors that can affec
Externí odkaz:
https://doaj.org/article/d3d09902d1d34b7dafb6594ce8600898
Autor:
Mifta Gatya, Dwi Larasatie Nur Fibri, Tyas Utami, Dian Anggraini Suroto, Endang Sutriswati Rahayu
Publikováno v:
Microorganisms, Vol 10, Iss 9, p 1748 (2022)
Malnutrition, which consists of undernutrition and overnutrition, is associated with gut microbiota composition, diet, and sociodemographic factors. Undernutrition is a nutrient deficiency that that should be identified to prevent other diseases. In
Externí odkaz:
https://doaj.org/article/bc61a7913c674509a508a72ed3079876