Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Pato Usman"'
Autor:
Pato Usman
Publikováno v:
BIO Web of Conferences, Vol 99, p 00001 (2024)
Externí odkaz:
https://doaj.org/article/1e51caa8516d4696981d78f2af4c07c6
Autor:
Riftyan Emma, Yusmarini Yusmarini, Fitriani Shanti, Pato Usman, Rossi Evy, Nadapdap Novianti Monica
Publikováno v:
BIO Web of Conferences, Vol 99, p 02003 (2024)
Brevibacterium sp. is commercially essential due to its production of amino acids, particularly glutamic acid and lysine. This work investigates the effect of Brevibacterium sp. concentration on L-amino acid synthesis from glucose hydrolysed from oil
Externí odkaz:
https://doaj.org/article/217a537d681b4c389829caf570790aa5
Publikováno v:
BIO Web of Conferences, Vol 99, p 02016 (2024)
Lactobacillus fermentum InaCC B1295 is a probiotic bacterium that improves intestinal and immune systems, positively impacting human health. It produces various bioactive compounds, including bacteriocin, antioxidant enzymes, and gamma-aminobutyric a
Externí odkaz:
https://doaj.org/article/81941f44c21a4c879a0a306ca6e27e4d
Publikováno v:
E3S Web of Conferences, Vol 31, p 03003 (2018)
Microalgae have been viewed as one of potential solution for CO2 biofixation or CO2 sequestration. However, many factors need to be evaluated to support development of CO2 biofixation. One important environmental factor for the growth of micro algae
Externí odkaz:
https://doaj.org/article/bcec55a51f7e46cf82d812ce3415d727
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2024, Vol. 1364 Issue 1, p1-9, 9p
Publikováno v:
Biodiversitas: Journal of Biological Diversity; Jun2024, Vol. 25 Issue 6, p2500-2506, 7p
Publikováno v:
AIMS Agriculture & Food; 2024, Vol. 9 Issue 2, p483-499, 17p
Autor:
Pato, Usman1 usmanpato@yahoo.com, Yusuf, Yusmarini1, Fitriani, Shanti1, Fauzi, Diky Arma1, Ismadiah, Ghina1, Hidayah, Miftahul1, Sabiliani, Windy1
Publikováno v:
Philippine Journal of Science. Apr2022, Vol. 15 Issue 2, p713-725. 13p.
Autor:
Pato, Usman1, Yusuf, Yusmarini1, Fitriani, Shanti1, Tartila1, Fadilah, Fani1, Husnaini, Latifa1, Yeni, Rahma1, Fuadi, Indra2, Yusuf, Rachmiwaty3 rachmi_2608@yahoo.co.id
Publikováno v:
Bulgarian Journal of Agricultural Science. 2021, Vol. 27 Issue 6, p1100-1107. 8p.
Autor:
Yusmarini, Pato, Usman
Fishballs are processed food products with high water content and are easily damaged. The addition of several types of preservatives can be used as an effort to extend the shelf life of fishballs. This study aimed to study the quality of fishballs us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29702685bdd2851c7db3b888770a3c57
