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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/79494 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
Be the first to leave a comment!