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Pengaruh Aplikasi Lactobacillus coryneformis To8 Terhadap Cemaran Aspergillus flavus dan Salmonella Typhimurium Selama Fermentasi Biji Kakao (Theobroma cacao L.)

Nopsagiarti, Tri
IPB Scientific Repository · Papers
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Biji kakao sering terkontaminasi Salmonella Typhimurium dan Aspergillus flavus selama fermentasi, sehingga mutunya menjadi rendah. Beberapa bakteri asam laktat (BAL) telah diketahui mempunyai sifat antibakteri dan antimikotik. Tujuan penelitian ini adalah untuk meningkatkan mutu biji kakao kering ya
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