PENAMBAHAN BAKTERI ASAM LAKTAT TERENKAPSULASI UNTUK MENEKAN PERTUMBUHAN BAKTERI PATOGEN PADA PROSES PRODUKSI TAPIOKA [Addition of Encapsulated Lactic Acid Bacteria to Suppress the Growth of Pathogenic Bacteria during Tapioca Production]

PENAMBAHAN BAKTERI ASAM LAKTAT TERENKAPSULASI UNTUK MENEKAN PERTUMBUHAN BAKTERI PATOGEN PADA PROSES PRODUKSI TAPIOKA [Addition of Encapsulated Lactic Acid Bacteria to Suppress the Growth of Pathogenic Bacteria during Tapioca Production]

<p><em>Lactic acid bacteria (LAB) produce organic acids and active compounds which can inhibit the growth of pathogenic bacteria. Lactic acid bacteria potentially can be introduced to inhibit pathogenic bacteria in the tapioca production at the extraction stage, especially during the set...

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Bibliographic Details
Main Authors: Glisina Dwinoor Rembulan, Titi Candra Sunarti, Anja Meryandini
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2015-07-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
encapsulation
lactic acid bacteria
lintnerized cassava starch
nanocrystalline
sour cassava starch
tapioca
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/10698

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/10698

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