Browsing UT - Food Science and Technology by Subject "L. fermentum 2B4"
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Pembuatan Yogurt Sinbiotik Menggunakan Bakteri Asam Laktat Indigenus sebagai Pangan Fungsional Antidiare
(2011)Yoghurt is a product of fermented milk using lactid acid bacteria (LAB) as a starter. An indigenous probiotic LAB, Lactobacillus plantarum 2C12 and Lactobacillus fermentum 2B4, were applied in the making of functional ...