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Journal > Jurnal Teknologi Pertanian > Production of Mixed Dry Starter from Lactic Acid Bacteria and Saccharomyces cereviceae for Cereal Fermentation

 

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Jurnal Teknologi Pertanian
Vol 4, No 2 (2003)
Production of Mixed Dry Starter from Lactic Acid Bacteria and Saccharomyces cereviceae for Cereal Fermentation
Article Info   ABSTRACT
Published date:
20 Jan 2012
 
The aims of this research is to gain combination of microbes (Lactic Acid Bacteria and Saccharomyces cereviceae) and the kind of filler that produce dry starter with highest viability. The experiment is carried out in a Randomized Block Design with two factors. First factor, the combination of microbes i.e, Lactobacillus plantarum : Saccharomyces cereviceae 1 : 1 (sel/ml) and Lactobacillus bulgaricus : Saccharomyces cereviceae 1 : 1 (sel / ml). Second factors,  the kinds of filler i.e, rice flour, wheat flour and combination of rice and wheat flour. The result shows that dry starter from combination of  Lactobacillus bulgaricus : Saccharomyces cereviceae 1 : 1 (sel / ml ) and filler from mixed rice flour and wheat flour have the highest viability for cereal fermentation.   Keyword: cereal, fermentation
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