Moderate Halophilic Lactic Acid Bacteria from Jambal roti: A Traditional Fermented Fish of Central Java, Indonesia
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DOI: 10.1080/10498850.2020.1827112
Abstract: 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 halophilic lactic acid bacteria isolated from… read more here.
Keywords: halophilic lactic; moderate halophilic; jambal roti; acid bacteria ... See more keywords