Suppression on the aflatoxin-b production and the growth of aspergillus flavus by lactic acid bacteria (lactobacillus delbrueckii, lactobacillus fermentum and lactobacillus plantarum)

BIOTECHNOLOGY 6 (2), 257-262

Authors: INP Aryantha, AT Lunggani

Kemampuan bakteri asam laktat dalam menghambat pertumbuhan dan produksi aflatoksin b2 aspergilllus flavus

BIOMA 9 (2), 45-51

Authors: AT Lunggani

Suppression on the aflatoxin-b production and the growth of aspergillus flavus by lactic acid bacteria (lactobacillus delbrueckii, lactobacillus fermentum and lactob...

BIOTECHNOLOGY 6 (2), 257-262

Authors: INP Aryantha, AT Lunggani

Suppression on the aflatoxin-b production and the growth of aspergillus flavus by lactic acid bacteria (lactobacillus delbrueckii, lactobacillus fermentum and lactobacillus …

BIOTECHNOLOGY 6 (2), 257E62

Authors: INP Aryantha, AT Lunggani

Teknologi pembuatan minuman fermentasi berbasis buah dalam rangka diversifikasi pangan fungsional

Authors: AT Lunggani, DR Andriyani

Isolasi bakteri asam laktat (bal) perairan dan pemanfaatannya terhadap patogenitas aeromonashydrophila

SAINS DAN MATEMATIKA 14 (01), 5-10

Authors: AT Lunggani

Fusi protoplas interspesifik khamir inulinolitik termostabil kluveromyces marxianus dan torulospora pretoriensis isolat lokal serta aplikasinya pada produksi high fructose syrup (hfs)

Authors: W Wijanarka, AT Lunggani, HP Kusumaningrum

Kajian pemanfaatan lactobacillus delbrueckii sebagai agen pereduksi kolesterol secara" in vitro"

UNIVERSITAS DIPONEGORO

Authors: AT Imuggani, N Narhayati

Pemanfaatan buah pisang sebagai bahan dasar pembuatan selai di kalurahan mangunsari, gunungpati, semarang

UNIVERSITAS DIPONEGORO, 2005

Authors: RS Ferniah, S Purwantisari, AT Lunggani, R Pancasakti

Isolation and screening of lactic acid bacteria from fermented food

SAINS DAN MATEMATIKA 13 (03), 121-124

Authors: A Budiharjo, AT Lunggani, S Nurjannah