SUKSESI KOMUNITAS MIKROBA PADA PROSES FERMENTASI KEFIR SUSU SAPI
Kefir, a fermented beverage, is made by inoculating kefir grain which contains Lactic Acid Bacteria (LAB), Acetic Acid Bacteria (AAB), and yeast. Each microbes have different roles in the production of flavors and new grains. Therefore, a microbial succession study needs to be done as the basis f...
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| Main Author: | |
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/55342 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |