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1. Moderate Halophilic Lactic Acid Bacteria from Jambal roti: A Traditional Fermented Fish of Central Java, Indonesia

Author

Merkuria Karyantina, Tyas Utami, Sri Anggrahini, and Endang Sutriswati Rahayu

Subjects
0106 biological sciences, Java, Arius thalassinus, 04 agricultural and veterinary sciences, Aquatic Science, Biology, biology.organism_classification, 040401 food science, 01 natural sciences, Halophile, Lactic acid, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, 010608 biotechnology, %22">Fish , Food science, computer, Salted fish, Bacteria, Food Science, computer.programming_language, Fermented fish
Abstract

Jambal roti is a traditional salted-fermented product made from Arius thalassinus, which is a popular fish in Central Java Province, Indonesia. This research aimed to identify the moderate halophil...

Published
2020
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