MICROBIAL COMMUNITY PROFILES IN RIPENING OF BANANA BANANA (Musa acuminata AAA group) CAVENDISH WITH 1.25% CHITOSAN TREATMENT USING METAGENOMIC 16S RRNA ANALYSIS

Banana ripening is a complex molecular process that produces visible changes in the texture, aroma, taste and nutritional content. In general, ripening process is controlled by genetic code, metabolic pathway and associated microbiome. This study aims to determine microbial community profile during...

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Bibliographic Details
Main Author: Syam, Fidya
Format: Final Project
Language:Indonesia
Online Access:https://digilib.itb.ac.id/gdl/view/42439
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Institution: Institut Teknologi Bandung
Language: Indonesia