Indonesia is a mega biodiversity country with various local wisdom, including the enormous
variety of fermented foods and beverages. Indonesian researchers have conducted an …

The objective of this study was to investigate the relationship between dissolved organic
matter (DOM) and microbial communities during the co-fermentation of distillers dried grains …

The application of enzymes improves the quality of processed foods, which enhances their
flavor and nutritional content. As enzymes have a significant part in the processing of food as …

Non-conventional yeasts (NCYs)(ie, non-Saccharomyces) are used as alternative starters to
promote aroma complexity of fermented foods (eg, bakery products). A total of 66 yeasts …

Tempe in Indonesia is a traditional food produced from the fermentation process of
soybeans. Tempeh itself is very good for meeting very high protein needs. In Indonesia …

The preparation process needs to be carried out in the treatment of hatchery waste. The
objective of the study was to determine the mineral content and characterization of the …

The effect of local Indonesian microbial phytase, derived from L. plantarum A1-E extracted
from the small intestine of Indonesian free-range chickens and C. tropicalis TKd-3 obtained …

This study aimed to determine the effect of phytase in ration containing eggshell powder on
the performances of native chickens. This study was designed using one-way ANOVA of the …

Enzyme activity is influenced by several important factors, including the amount and type of
substrate, solvent type, pH, temperature, presence of inhibitory and activating ions, and …

The traditional Ethiopian injera fermentation, utilizing the natural mixed starter culture Ersho,
presents challenges such as extended fermentation times and variable quality. This study …