Diversity of Amylase-Producing Bacillus spp. from “Tape” (Fermented Cassava)
Fermented cassava or “Tape” is one of traditional Indonesian fermented food. The quality of “Tape” is determined by microorganisms involved during fermentation process. It was reported that Bacillus subtilis determined the quality of cassava “Tape”. The most common way to identify species is by usin...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2013-06-01
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| Series: | Hayati Journal of Biosciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1978301916301097 |