ArticleVeterinary world2019
Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia.
Article in Veterinary world, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Therapeutic potential ofJournal of advanced veterinary and animal research · 2026Article
- The effect ofAnnals of hepato-biliary-pancreatic surgery · 2025Article
- The anti-inflammatory activity of probioticJournal of diabetes and metabolic disorders · 2023Article
- Physicochemical, microbiological, and sensory characteristics of "Veterinary world · 2023Article
- A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation.Foods (Basel, Switzerland) · 2023Article
- Effect of fermented milkJournal of advanced veterinary and animal research · 2023Article
- The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs.Frontiers in microbiology · 2023Review
- A novel technique for the preparation of curd (Journal of food science and technology · 2022Article
- In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.World journal of microbiology & biotechnology · 2022Article
- Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter.Microorganisms · 2020Article
- Article
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Authors and funding
5 authors.
Funding
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Abstract
aimDadih samples from two different origins (Kamang and Gadut in West Sumatra) manufactured with different methods (back-slopping or spontaneous fermentation) were evaluated for the diversity of lactic acid bacteria (LAB). MATERIALS AND
methodsFour dadih samples manufactured with two different fermentation methods were obtained from Kamang and Gadut regions. Both genotypic and phenotypic characteristic (16S rRNA partial gene sequence analysis and carbohydrate fermentation profile) were used to analyze the diversity of dadih LAB population.
resultsThis study showed that LAB count in back-slopping fermented dadih was one log cycle higher than spontaneous fermented dadih. LAB isolates from the two regions were divided into three genera, namely
conclusionFive species were determined in back-slopping fermented dadih, i.e.,
Indexed as
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