About this document
Isolation and Identificationof Lactic Acid Bacteria From Fermented Soybean Pulp and Its Application As Starter Culture For Soy Yogurt by JAMES SUMAGAYSAY is a document available to read on EtoBox.
This study focuses on the isolation and identification of lactic acid bacteria, specifically Pediococcus pentosaceus, from fermented soybean pulp, and its application as a starter culture for soy yogurt production. The research demonstrates that the soy-based yogurt produced with P. pentosaceus exhibits high nutritional value and sensory characteristics, making it a viable alternative to cow
- Author
- JAMES SUMAGAYSAY
- Language
- EN