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Phenotypic Identification of Indigenous Fungi and Lactic Acid Bacteria Isolated from ’Gatot’ an Indonesian Fermented Food
(BIODIVERSITAS, Volume 19, Number 3, May 2018, 2018-05-01)
As a traditional Indonesian food made from cassava,
‘gatot' has special attracted characters of black appearance and chewy texture, mainly as a result of certain fungi and lactic acid bacteria
(LAB) during the spontaneous ...