Molecular Identification of Lactic Acid Bacteria Approach to Sustainable food Security

• Main Authors: Dessy Abdullah (Author), Sandeep Poddar (Author), Ramesh Prasath Rai (Author), Endang Purwati (Author), Nadia Purnama Dewi (Author), Yudha Endra Pratama (Author)
• Format: Book
• Published: SAGE Publishing, 2021-11-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Background: Dadiah is a traditional dish from West Sumatra made from buffalo milk, which is fermented in bamboo tubes and left at room temperature for ±2 days. Dadiah is included in the staple food category because it contains Lactic Acid Bacteria (LAB) which has the potential to be a probiotic. Thi...