Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp. plantarum HL-15 as starter culture and valorization of cocoa pulp by-product von Marwati, Tri, Djaafar, Titiek Farianti, Hatmi, Retno Utami, Kobarsih, Mahargono, Indrasari, Siti Dewi, Fitrotin, Ulyatu, Fajariyah, Anna, Wibowo, Nendyo Adhi, Anantama, Marsekal Sabrang, Wikandari, Rachma, Tunjung Sari, Ariza Budi, Sutardi, Laksono, Pandu, Widodo, Sugeng, Rahayu, Endang Sutriswati

Volltext

Indigenous lactic acid bacteria as a biological control agent to prevent fungi contamination in the fermentation of cocoa beans von MARWATI, Tri, KURNIAWAN, Florencia Irena, KARISMA, Vincentius Lintang Khresna, HATMI, Retno Utami, FAJARIYAH, Anna, FITROTIN, Ulyatu, DJAAFAR, Titiek Farianti, WIKANDARI, Rachma, RAHAYU, Endang Sutriswati

Volltext

Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp.plantarum HL-15 as starter culture and valorization of cocoa pulp by-product von Marwati, Tri, Djaafar, Titiek Farianti, Hatmi, Retno Utami, Kobarsih, Mahargono, Indrasari, Siti Dewi, Fitrotin, Ulyatu, Fajariyah, Anna, Wibowo, Nendyo Adhi, Anantama, Marsekal Sabrang, Wikandari, Rachma, Tunjung Sari, Ariza Budi, Sutardi, Laksono, Pandu, Widodo, Sugeng, Rahayu, Endang Sutriswati

Volltext