APPLICATION OF LIQUID INOCULUM IN KEFIR FERMENTATION FOR CONTROLLED AND SUSTAINABLE PRODUCTION
Kefir is a fermented milk drink traditionally made using kefir grains which contain lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast. Traditional kefir production has challenges, namely inconsistent results due to uneven distribution of inoculum, small production scale, and complex...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/68287 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |