Comparative lactic acid bacteria (LAB) profiles during dadih fermentation with spontaneous and back-slopping methods, as identified by terminal-restriction fragment length polymorphism (T-RFLP)
Chandra Utami Wirawati(1*), Mirnawati Bachrum Sudarwanto(2), Denny Widaya Lukman(3), Ietje Wientarsih(4), Eko Agus Srihanto(5)
(1) Food Technology Department, Politeknik Negeri Lampung, Jl. Soekarno Hatta Rajabasa 10, Bandar Lampung 35141, Indonesia
(2) Department of Animal Diseases and Veterinary Public Health, Faculty of Veterinary Medicine, Bogor Agricultural University, Jl. Raya Dramaga, Bogor, Jawa Barat 16680, Indonesia
(3) Department of Animal Diseases and Veterinary Public Health, Faculty of Veterinary Medicine, Bogor Agricultural University, Jl. Raya Dramaga, Bogor, Jawa Barat 16680, Indonesia
(4) Departement of Veterinary Clinic Reproduction and Pathology Faculty of Veterinary Medicine, Bogor Agricultural University, Jl. Raya Dramaga, Bogor, Jawa Barat 16680, Indonesia
(5) Lampung Veterinary Office, General Directorate Animal Husbandry and Healthiness, Agricultural Ministry Republic of Indonesia, Bandar Lampung 35141, Indonesia
(*) Corresponding Author
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DOI: https://doi.org/10.22146/ijbiotech.61164
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