JOKO SUUSTYO. 1986. Analysis of organic acid and amino acid in natto fermented by 7 strains of Bacillus natto. Berita Biologi 3 (6): 277 - 282. The ability of seven strains of Bacillus natto produced a number of organic and amino acid components in natto were investigated. Raw, submerced and autoclaved soybeans for natto contained 1.15% 0.46% and 0.77% in organic acid and 0.19%, 0.30% and 0.30% in amino acid, while after fermentation those range were 0.36 - 0.90% in organic acid and 2.86 -6.08% in amino add. During submercing, autoclaving and fermenting, citric acid component decreased down very sharply to about one hundredth of starting level. While acetic,iso-butiric and iso-valeric components increased up to 84.92%, 96.60% and 95.87%, respectively. Mean while, glutamic acid, iso-leucine,leucine andphenylalanine components of amino acid increased up to 84.36%, 90.52%, 91.67% and 95.88%, respecti
| Published by | Lembaga Ilmu Pengetahuan Indonesia |
| Journal Name | BERITA BIOLOGI |
| Contact Phone | - |
| Contact Name | - |
| Contact Email | - |
| Location | Kota adm. jakarta selatan, Dki jakarta INDONESIA |
| Website | berita_biologi| http://e-journal.biologi.lipi.go.id/index.php/berita_biologi| |
| ISSN | ISSN : -, EISSN : -, DOI : -, |
| Core Subject | Science, Agriculture, |
| Meta Subject | Agriculture, Biological Sciences & Forestry, Biochemistry, Genetics & Molecular Biology, |
| Meta Desc | |
| Penulis | SULISTYO, JOKO |
| Publisher Article | Research Center for Biology-Indonesian Institute of Sciences |
| Subtitle Article | BERITA BIOLOGI Vol 3, No 6 (1986) |
| Scholar Google | http://scholar.google.com/scholar?q=%2Bintitle%3A&… |
| View Article | https://e-journal.biologi.lipi… |
| DOI | https://doi.org/10.14203/beritabiol… |
| DOI Number | DOI: 10.14203/beritabiologi.v3i6.1326 |
| Download Article [1] | https://e-journal.biologi.lipi.go.id/ind… |
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Informasi yang terkait dengan ANALISA ASAM ORGANIK DAN ASAM AMINO PADA NATTO YANG DIFERMENTASI OLEH 7 STRAIN BACILLUS NATTO
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