Isolasi, Karakterisasi, Dan Identifikasi Bakteri Asam Laktat (Bal) Dari Cinca…

Cincalok, a traditional food from Indragiri Hilir Regency, is made by spontaneous fermentation of rebon shrimp (Acetes sp.) mixed with salt and sago. This food is thought to contain lactic acid bacteria (LAB) that have the potential as probiotic agents that can provide positive benefits to the body's health if consumed in the right amount. This study aimed to isolate LAB and characterize them m…