Results 91 to 100 of about 4,047 (176)
, 2023 Nata de coco is an alternative food source that uses Acetobacter xylinum in the fermentation process. However, the high rate of nata de coco product failures is still commonly encountered due to the inadequate concentration of the starter and the ...
Maulida Nurdin, Gaby, Nurhidayah
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PENGARUH KONSENTRASI INOKULUM (Acetobacter xylinum) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK NATA DE NIRA [PDF]
, 2019 Nira aren merupakan salah satu komoditas pertanian yang cukup potensial untuk dikembangkan, namun dalam perkembangannya nira aren hanya diolah menjadi gula merah dan harganya murah.Salah satu cara menangani kerugian dan meningkatkan nilai ekonomis nira ...
Wilia, Astuti
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Protoplast formation and regeneration of Acetobacter pasteurianum NCIM 2314
, 2011 94-96Method for production and regeneration of Acetobacter pasteurianum NCIM 2314 protoplasts are described. The protoplasts were obtained by treatment with lysozyme in protoplast buffer at pH 8.0 with different osmotic stabilizers.
Gokhale, D V +2 more
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Jurnal Pangan dan Agroindustri, 2015 Acetobacter xylinum adalah bakteri yang digunakan pada produksi selulosa bakteri, namun produktivitasnya masih rendah. Salah satu upaya untuk meningkatkan produktivitasnya adalah dengan melakukan strain improvement menggunakan Ethyl Methane Sulfonate ...
Raida Amelia Ifadah +2 more
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Frontiers in MicrobiologyPurpose of the study: To explore the effects of adding different bacterial agents before fermentation on the Agricultural Jiaosu derived from waste from Chinese cabbage.Material and methods: This study used the waste from Chinese cabbage as the raw ...
Zhuo Chen +3 more
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Chemical Transformations by Acetobacter
, 1940 The enzymatic systems elaborated by micro-organisms permit them to catalyze chemical transformations some of which are difficult or impossible to effect by ordinary chemical methods.
Porges, Nandor
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Agritech, 2012 Coffee is an important export commodity from Indonesia. There are not many processed product from coffee, and sincecoffee is a delightful refreshing beverage, it is interesting to make product diversivication from coffee.
Suharyono Apno Sugito
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Jurnal Teknologi dan Industri Pangan, 2002 Acetic acid concentration is one of vinegar’s quality parameter. Acetic acid concentration in vinegar is influenced by the activity of acetic acid bacteria.
M. Supli Effendi
doaj
Classification and phylogenetic analysis of Acetobacter sp. HA by 5 S ribosomal RNA sequencing
, 1994 The strain Acetobacter sp. HA was isolated from Korean traditional fermented vinegar and defined as a new acidophilic Acetobacter species [Chun, H. S.，and Kim, S. J. (1993) J. MicrobioL Biotech, 5, 108-114].
Jun Sik Yoon +6 more
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Isolation and identification of Acetobacter sp. from pineapple (Ananas comosus l.) as nata starter [PDF]
, 2019 The purpose of this study was to isolate and identify the morphological and biochemical properties of Acetobacter sp. Isolation is done by growing bacteria taken from pineapple (Ananas comosus L.) juice on Tryptic Soy Agar (TSA) media. Identification was
Hilmi, M. +4 more
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