Optimasi perolehan lisat streptococcus macedonicus MBF10-2 melalui fermentasi skala diperbesar menggunakan Medium de Man, Rogosa, and Sharpe (MRS) soy peptone = Optimization lysate production of streptococcus macedonicus MBF10-2 with fermentation in large scale de Man, Rogosa, and Sharpe (MRS) soy peptone medium

Optimasi produksi lisat weissella confusa MBF8-1 dalam medium de man, rogosa, and sharpe (MRS) vegitone dengan response surface methodology = Optimization of lysate production from weissella confusa mbf8-1 in de man, rogosa, and sharpe (MRS) vegitone medium using response surface methodology

Optimasi fermentasi streptococcus macedonicus MBF 10-2 dalam medium de Man Rogosa and Sharpe (MRS)-soy peptone dengan metode permukaan respon = Optimization of streptococcus macedonicus MBF 10-2 fermentation in de Man Rogosa and Sharpe (MRS)-soy peptone medium using response surface methodology

Optimasi produksi lisat streptococcus macedonicus mbf10-2 dalam medium de man, rogose, dan sharpe mrs vegitone dengan response surface methodology = Optimization of lysate production of streptococcus macedonicus mbf 10 2 in vegitone de man rogose and sharpe mrs medium using response surface methodology

Pengaruh penambahan starter mikroba (acetobacter aceti FNCC 0016, lactobacillus plantarum FNCC 0625 dan saccharomyces cerevisiae FNCC 3049) serta pemerasan PULP terhadap fermentasi dan mutu biji kakao (theobroma cacao L) = Effect of starter culture addition (acetobacter aceti FNCC 0016 lactobacillus plantarum FNCC 0625 saccharomyces cerevisiae FNCC 3049) and depulping on the fermentation and quality of cocoa beans theobroma cacao l / Zahra Haifa