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PRODUCTION AND PRICE RISK ANALYSIS OF SHALLOT (ALLIUM STIPITATUM REGEL) CULTIVATION AMONG FARM HOUSEHOLDS IN BREBES DISTRICT, INDONESIA.
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- Applied Ecology & Environmental Research, 2023, v. 21, n. 3, p. 2625, doi. 10.15666/aeer/2103_26252640
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Recovery of Indigenous probiotic Lactobacillus plantarum Mut-7 on healthy Indonesian adults after consumption of fermented milk containing these bacteria.
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- Journal of Food Science & Technology, 2021, v. 58, n. 9, p. 3525, doi. 10.1007/s13197-021-05046-z
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Dietary patterns and effect of consumption of probiotic powder containing indigenous bacteria Lactobacillus plantarum Dad-13 on Streptococcus, Enterococcus, Escherichia coli and Klebsiella pneumoniae in the gut of students at Junior High School Pangururan 1, Samosir
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- International Food Research Journal, 2020, v. 27, n. 5, p. 790
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Hydrolyses of meat and soybean proteins using crude bromelain to produce halal peptone as a complex nitrogen source for the growth of lactic acid bacteria.
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- International Food Research Journal, 2019, v. 26, n. 1, p. 117
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Screening of lactic acid bacteria producing uricase and stability assessment in simulated gastrointestinal conditions.
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- International Food Research Journal, 2018, v. 25, n. 4, p. 1661
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Isolation and identification of lactic acid bacteria from Indonesian fermented foods as γ-aminobutyric acid-producing bacteria.
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- International Food Research Journal, 2018, v. 25, n. 4, p. 1753
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- Article
Potency of yogurt as angiotensin converting enzyme inhibitor with addition of Ficus glomerata Roxb fruit extract.
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- International Food Research Journal, 2018, v. 25, n. 3, p. 1153
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- Article
Isolation, characterization and screening of folate-producing bacteria from traditional fermented food (dadih).
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- International Food Research Journal, 2018, v. 25, n. 2, p. 566
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The effect of inoculum size and incubation temperature on cell growth, acid production and curd formation during milk fermentation by Lactobacillus plantarum Dad 13.
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- International Food Research Journal, 2017, v. 24, n. 3, p. 921
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Isolation and identification of lactic acid bacteria producing β glucosidase from Indonesian fermented foods.
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- International Food Research Journal, 2014, v. 21, n. 3, p. 937
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- Article