Diversity of lactic acid bacteria isolated during fermentation of indigenous cassava obtained from sumba, east nusa tenggara, indonesia

• Main Authors: Hutajulu, Immanuella Berliana Elvani, Kulla, Periskila Dina Kali, Retnaningrum, Endah
• Format: Article PeerReviewed
• Language: English
• Published: Society for Indonesian Biodiversity 2021
• Subjects: Biological Sciences
• Online Access: https://repository.ugm.ac.id/284176/1/7339-Article%20Text-43906-1-10-20210609.pdf; https://repository.ugm.ac.id/284176/; https://smujo.id/biodiv/article/view/7339/4919
• Institution: Universitas Gadjah Mada

Hutajulu IBE, Kulla PDK, Retnaningrum E. 2021. Diversity of lactic acid bacteria isolated during fermentation of indigenous cassava obtained from Sumba, East Nusa Tenggara, Indonesia. Biodiversitas 22: 2561-2570. Traditional fermented food products hold a great significance in the routine diet of In...