450 DEVELOPING METHODS FOR HIGH-RESOLUTION CHARACTERIZATION OF PLASMA CELLS



Pengaruh Suplementasi Tepung Terigu terhadap Pertumbuhan dan Laju Pengasaman Probiotik Lactobacillus acidophilus

This study aimed to determine the effect of the addition of wheat flour as a potential prebiotic on growth and acidification rate of probiotic Lactobacillus acidophilus jumbo gourmet tava (L.acidophilus) in fermented milk.The study was conducted by adding the flour with concentrations 1, 3 and 5% in the fermentation medium with 15% skim milk.Observ

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