Aktivitas antibakteri Lactobacillus sp. GMP1 dan Weisella ap. GMP12 terhadap beberapa bakteri pembawa penyakit pada makanan

Lactic Acid Bacteria Aplication from Inasua As Biopreservative for Catfish (Pangasius sp.)

Antioxidant activity and consumer acceptance level of yogurt enriched with Caulerpa lentillifera seaweed

Quality and volatile compound content characteristics of fermented squid bekasam with different fermentation durations

Fermentation of mangrove leaves (Rhizophora mucronata) as herbal tea

Micobiologicaly Quality Of “Laor” Worms (Polychaeta) From Lawena Beach, Village Hutumury Ambon City

Change of chemical and microbiological during the fermentation of bekasam nile tilapia fish using single and mixed starters