Ketahanan Hidup Sel Acetobacter xylinum pada Pengawetan secara Kering-Beku Menggunakan Medium Pembawa (Viability of A. xylinum Subjected to Freeze Drying Using Carrier Media) [PDF]
Biosaintifika: Journal of Biology & Biology Education, 2009 A research on the use of sucrose and lactose as carrier media to protect Acetobacter xylinum cell subjected to freeze drying has been done. The aim of the research was to know the number of the viable cells from dried culture and to know the ...
Noor Aini Habibah
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STRAIN IMPROVEMENT Acetobacter xylinum MENGGUNAKAN ETHYL METHANE SULFONATE (EMS) SEBAGAI UPAYA PENINGKATAN PRODUKSI SELULOSA BAKTERI [PDF]
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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PENGARUH PERBEDAAN KONSENTRASI Acetobacter xylinum TERHADAP KUALITAS NATA DE BANANA SKIN [PDF]
, 2023 Penelitian ini bertujuan untuk menganalisis pengaruh perbedaan konsentrasi Acetobacter Xylinum terhadap kualitas Nata de Banana dari limbah kulit buah pisang raja.
Nur Rohmah Tria Romadhoni +4 more
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Pengaruh Konsentrasi Starter Acetobacter xylinum dan Lama Fermentasi Terhadap Kualitas Produk Nata de coco [PDF]
, 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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DEVELOPMENT OF NATA DE COCO AND STRAWBERRY FLAVORED NATA DE COCO DRINK AND COMPARATIVE QUALITY EVALUATION [PDF]
Science Heritage Journal, 2021 Nata de coco is a complementary treat of beverages made from coconut milk or water which was fermented by Acetobacter Xylinum bacteria. Although most nata are generally made with coconut milk or water, nata de coco can be made using other ingredients ...
Tajnuba Sharmin, Neaj Ahmed
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Characterization of Acetobacter xylinum by Ubiquinone System [PDF]
Agricultural and Biological Chemistry, 1969 All the Acetobacter xylinum strains examined, including the cellulose-forming and celluloseless ones, were found to have the ubiquinone system comprising Q-10 and were discriminated in this respect from any other members of the genus Acetobacter, especially of the mesoxydans group.
YAMADA, Yuzo +3 more
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Analisis Kualitas Nata De Corn Dari Ekstrak Jagung Kuning Muda Dengan Variasi Lama Fermentasi
Indonesian Journal of Chemical Research, 2020 In this research, nata de corn has been made from the young corn extract by Acetobacter xylinum. This research aims to make nata de corn with the variation of fermentation days and analyze the quality of nata de corn have been done.
sulistiyana sulistiyana
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The plasmids of acetobacter xylinum and their interaction with the host chromosome [PDF]
Molecular and General Genetics MGG, 1987 Acetobacter xylinum contains a complex system of plasmid DNA molecules. Plasmids of molecular weights or copy numbers different from the original wild-type, are found in different types of mutants. Restriction endonuclease digestion and DNA/DNA hybridization analysis, showed that the plasmids often contained partly, but not completely the same DNA ...
S, Valla, D H, Coucheron, J, Kjosbakken
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Fermentation, 2023 Kombucha is a fermented tea beverage containing bioactive compounds from tea and vital compounds such as acetic acid, D-saccharic acid-1,4-lactone, and glucuronic and gluconic acids produced from the metabolic activities of bacteria and yeasts, which ...
Abidemi Oluranti Ojo, Olga de Smidt
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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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