BIOPROSPECTION OF MICROORGANISMS FROM BEKASAM FERMENTED FOOD THROUGH GENOMIC AND METABOLOMIC APPROACHES FOR IDENTIFICATION OF ANTI-INFLAMMATORY-RELATED COMPOUNDS
Bekasam is an Indonesian fermented product made from fish produced through a spontaneous fermentation process and has a sour taste, which comes from lactic acid bacteria (LAB). LAB are classified as probiotics that have many health benefits because they can produce anti-inflammatory compounds, antib...
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| Main Author: | |
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/79494 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |