Characterization of Lactococcus garvieae Isolated from Wadi Papuyu (Anabas testudineus Bloch) Fermentation of Indonesian Origin as a Probiotic Candidate

Preparing e-PDF

ID: sciphar317

Rendering Nodes0%

Initializing manuscript environment...

Secure Reader Environment

System e-PDFETFLIN Portal

Sciences of Pharmacy

Manuscript Details

Title

"Characterization of Lactococcus garvieae Isolated from Wadi Papuyu (Anabas testudineus Bloch) Fermentation of Indonesian Origin as a Probiotic Candidate"

Authors

Yulistia Budianti Soemarie^★, Rizki Rahmadi Pratama, Tiana Milanda, Melisa Intan Barliana

Typeresearch-article

DOIhttps://doi.org/10.58920/sciphar0402317

Published5/19/2025

Accepted5/16/2025

Keywords

Probiotic candidateFermented fish productAntimicrobial activityAnaerobic probioticBile salt tolerance