Jurnal Sains dan Teknologi Peternakan
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Pengaruh Kombinasi Starter Kultur Lactobacillus plantarum dan Lactobacillus acidophillus terhadap Karakteristik Mikrobiologis dan Kimiwawi pada Minuman Fermentasi.: Microbiological and chemical characteristics of fermented milk using a mixed culture of Lactobacillus plantarum and Lactobacillus acidophillus
Lactobacillus plantarum and Lactobacillus acidophilus are a probiotic bacteria which can be combined as a starter fermentation products using fresh milk and reconstitution milk as a growth medium. The aim of this study was to determine the combined effect of L. plantarum and L. acidophilus on total
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