Jurnal Fitofarmaka Indonesia
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ISOLASI DAN KARAKTERISASI BAKTERI ASAM LAKTAT DARI LIMBAH CAIR RENDAMAN KACANG KEDELAI
Tempe is an Indonesia traditional food, which in the manufacturers have a liquid waste that no use again namely soybean soaking water. Lactic Acid Bacteria (LAB) has been known at every stage of tempeh production, included at soaking soybeans. This study aimed to isolate and characterize LAB contain
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