Buku ini akan memberikan informasi secara lengkap mengenai: Bab 1 Pengantar dan
Sejarah Perkembangan Teknologi Fermentasi Bab 2 Proses–Proses Fermentasi Bab 3 …

Black soybeans contain high antioxidant compounds such as isoflavone but mainly in
glucoside form, with low antioxidant activities. Fermentation by lactic acid bacteria (LAB) can …

Soaking is an important step in making tempeh. Tempeh fermentation normally involves the
natural presence of proteolytic bacteria capable of producing protease enzymes to break …

Tempeh fermentation generally uses soybeans as a substrate. However, the availability of
soybeans in Indonesia, especially in the province of East Nusa Tenggara, is inadequate, so …

Abstract Background and Objective: Black soybean (Glycine max (L.) Merr.) Detam-1 variety
includes high quantities of isoflavone majorly in glucoside form; in which, the biochemical …

Abstract Background and Objective: Spirulina platensis includes excellent bioactive
compounds, which provide health-promoting effects. However, use of Spirulina platensis in …

Sources of amino acids and lactic acid bacteria have been developed from the hydrolysis of
snail meat and its digestive tract through a fermentation process using a consortium of …

Plants serve as a conducive milieu for diverse microorganisms, including lactic acid bacteria
(LAB). Heightened concerns surrounding issues related to dairy products have catalyzed …

2. Metode Metode-metode yang digunakan dalam penelitian ini adalah dengan metode
experimental dilaboratorium yaitu mengisolasi BAL pada berbagai substrat kacang dan …

The The COVID-19 era is far from over, especially with the emergence of new virus variants.
Efforts to develop vaccines and treatments have been made, but various prevention …