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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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 |