Journal ArticleOPEN ACCESS

Selection of Lactic Acid Bacteria (LAB) Origin of Food Fermentation Probiotic Mixed as Candidate for Broiler

  • Aprisal A
  • Marlida Y
  • Husmaini H
  • et al.
International Journal of Environment, Agriculture and Biotechnology (2020) 5(1) 68-75
DOI: 10.22161/ijeab.51.10
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Abstract

… From 7 isolates after penseleksian ability as a candidate probiotic mixture then isolate F6 from durian fermented and isolate C8 from buffalo milk fermented (Dadih) are able to live at pH 2.5 for 3 hours of 92.75% and 86.06%, at 6 hours of 72.44 and 71.42%, the bile salt 0.3 …

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APA

Aprisal, A., Marlida, Y., Husmaini, H., & Harnentis, H. (2020). Selection of Lactic Acid Bacteria (LAB) Origin of Food Fermentation Probiotic Mixed as Candidate for Broiler. International Journal of Environment, Agriculture and Biotechnology, 5(1), 68–75. https://doi.org/10.22161/ijeab.51.10

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