Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate

Abstract. Wulan R, Astuti RI, Rukayadi Y, Meryandini A. 2021. Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate. Biodiversitas 22: 1317-1325. Currently, probiotics are becoming a concern along with a healthy lifestyle awareness. Besides bacteria, yeast ca...

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Autores principales: Rahayu Wulan, Rika Indri Astuti, Yaya Rukayadi, Anja Meryandini
Formato: article
Lenguaje:EN
Publicado: MBI & UNS Solo 2021
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Acceso en línea:https://doaj.org/article/22853e2fb6e84cac98f86c396a27991c
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