Results 81 to 90 of about 11,615 (169)
MODEL PENDETEKSI pH PADA PROSES FERMENTASI ACETOBACTER XYLINUM MENGGUNAKAN SENSOR SEN0161 [PDF]
, 2017 Penggunaan teknologi bioproses pada mikroba sebagai produk bahan makanan sudah berkembang, salah satunya proses fermentasi Acetobacter xylinum sebagai mikroba untuk membuat selulosa asetat dari air kelapa yang biasa kita kenal dengan nata de coco ...
Suwardiyono, Suwardiyono +3 more
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Pengaruh Penambahan Bakteri Acetobacter Xylinum terhadap Kualitas Produk Ecoenzym
, 2023 According to SIPSN data, the total waste in 2022 was 15,864,832.93 tons / year and it was 44,3% as the highest which came from household activities. From these activities, organic waste becomes the most produced waste which is commonly as the food waste,
Salma, Nurul Fathiris
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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
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
doaj +1 more source
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 Teknologi dan Industri Pangan, 2012 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
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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Effect of ethanol adaption on the inactivation of Acetobacter sp. by pulsed electric fields
, 2019 The effects of low concentrations of ethanol (3% to 9%, v/v) on cell membrane fatty acid composition, membrane lipid conformation, membrane fluidity and pulsed electric fields (PEF) resistance of Acetobacter sp. in the stationary phase were investigated.
Wang, L-H +6 more
core +1 more source
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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Motility in the genus Acetobacter
, 1943 The importance of the type of flagellation, polar or peritrichous, in separating the various groups of.gram-negative bacteria frequently has been subordinated to other characteristics which, albeit essential in diagnosis of the bacteria com-prising a ...
Reese H. Vaughn
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