ISOLASI DAN KARAKTERISASI BAKTERI ASAM LAKTAT DARI PEPAYA (Carica papaya L.)
| dc.contributor.author | Nurhakiki, Nurhakiki | |
| dc.contributor.supervisor | Pratiwi, Nova Wahyu | |
| dc.date.accessioned | 2022-11-23T04:25:19Z | |
| dc.date.available | 2022-11-23T04:25:19Z | |
| dc.date.issued | 2022-07 | |
| dc.description.abstract | Papaya fruit (Carica papaya L.) is a potential source of lactic acid bacteria (LAB). LAB produces various metabolites that have the potential to be used as probiotic agents. This study aimed to isolate LAB from papaya fruit in order to determine the phenotypic characters. LAB suspension isolated from california papaya was inoculated into de Man Rogosa and Sharpe Agar (MRSA) medium. Subsequently, the LAB suspected isolates were phenotypically characterized based on colony morphology and biochemical properties. A total of 5 LAB isolates obtained were creamy and milky white, Gram positive, coccobacillus shaped with catalase negative, and homofermentative fermentation to glucose. | en_US |
| dc.description.sponsorship | Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Riau | en_US |
| dc.identifier.citation | Perpustakaan | en_US |
| dc.identifier.other | Elfitra | |
| dc.identifier.uri | https://repository.unri.ac.id/handle/123456789/10758 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elfitra | en_US |
| dc.subject | lactic acid bacteria | en_US |
| dc.subject | papaya fruit | en_US |
| dc.subject | phenotypic characterization | en_US |
| dc.title | ISOLASI DAN KARAKTERISASI BAKTERI ASAM LAKTAT DARI PEPAYA (Carica papaya L.) | en_US |
| dc.type | Article | en_US |