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Modification of Substrate and Fermentation Process to Increase Mass and Customize Physical Properties of Lacticaseibacillus rhamnosus and Limosilactobacillus fermentum Exopolysaccharides in Kefir Grain

Dandy Yusuf1*, Raden Haryo Bimo Setiarto1, Andi Febrisiantosa2, Angga Maulana Firmansyah2, Taufik Kurniawan2, Ahmad Iskandar Setiyawan2, Rina Wahyuningsih2, Tri Ujilestari2, Satyaguna Rakhmatulloh3, and Heni Rizqiati4

1Research Centre for Applied Microbiology, National Research and Innovation Agency (BRIN), Jakarta-Bogor Street Km 46, Soekarno Science Centre, Cibinong 16911, West Java, Indonesia
2Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Yogya-Wonosari Street Km 31,5 Playen, Gunungkidul 55861, Yogyakarta, Indonesia
3Department of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Fauna Street No. 3, Bulaksumur, Yogyakarta 55281, Indonesia
4Department of Agriculture, Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang Campus, Semarang 50275, Indonesia

MBL All Issue
Vol.52 No.4
December 28, 2024
eISSN 2234-7305
pISSN 1598-642X

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