Glucomannan production and calcium oxalate reduction in porang flour fermentation by yeast and lactic acid bacteria in minas, a local drink in Sinjai, South Sulawesi, Indonesia
This study investigates microbial biodiversity, with a specific focus on yeast and lactic acid bacteria (LAB), within Sinjai's local minas drinks. The primary goal is to characterize the microbial composition of minas and assess the potential of these microorganisms as starters for porang flour...
| Udgivet i: | Philippine Journal of Science Vol. 153, no. 2 (Apr. 2024), 649-659 |
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| Andre forfattere: | , , , , , |
| Format: | Article |
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2024
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