Isolasi Dan Identifikasi Bakteri Asam Laktat Pada Cincalok Udang Rebon (Acete…

ABSTRACT This research was aimed to isolate of lactic acid bacteria derived from traditional fermented food ‘cincalok’ of rebon shrimp (Acetes sp) and to identify the type of lactic acid bacteria contained in it so that it can be made into a pure culture that can be used in subsequent cincalok fermentation. The cincalok was made with 25% of salt and 10% of sugar from the weight of rebon sh…