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Publications by Noor Ariefandie Febrianto

Improvement of Small Scale Cocoa Fermentation Using Lactobacillus Fermentumas Starter Culture

Pelita Perkebunan (a Coffee and Cocoa Research Journal)

2017

English

Related publications

Comparative Genome Analysis of the Candidate Functional Starter Culture Strains Lactobacillus Fermentum 222 and Lactobacillus Plantarum 80 for Controlled Cocoa Bean Fermentation Processes

English

Microbiology, Chemical, and Sensory Characteristics of Cocoa Powder: The Effect of Lactobacillus Plantarum HL-15 as Culture Starter and Fermentation Box Variation

Digital Press Life Sciences

2020

English

Effects of Applying Lactobacillus Helveticus H9 as Adjunct Starter Culture in Yogurt Fermentation and Storage

Journal of Dairy Science

English

Study of Tape Yeast and Sucrose Addition to COCOA Beans Fermentation (Theobroma Cocoa L.) on Small Scale

Journal of Advanced Agricultural Technologies

2018

English

Characterization and Selection of Superior Dry Starter Microbes for Cocoa Beans Fermentation.

2019

English

Suitability of a Probiotic Lactobacillus Paracasei Strain as a Starter Culture in Olive Fermentation and Development of the Innovative Patented Product “Probiotic Table Olives”

Frontiers in Microbiology

Microbiology

2012

English

Perbaikan Proses Fermentasi Biji Kakao Non Fermentasi Dengan Penambahan Biakan Murni Saccharomyces Cerevisiae, Lactobacillus Lactis Dan Acetobacter Aceti (Fermentation Process Improvement of Cocoa Beans With Addition of Non Fermentation Inoculum of Saccharomyces Cerevisiae, Lactobacillus Lactis and Acetobacter Aceti)

Agritech

2017

English

Nutritional, Microbial, and Allergenic Changes During the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture

English

Small Scale Determinations for Biogas Production Using Anaerobic Fermentation - 2L Batch Scenarios

English

Amanote Research

Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Noor Ariefandie Febrianto

Improvement of Small Scale Cocoa Fermentation Using Lactobacillus Fermentumas Starter Culture

Related publications

Comparative Genome Analysis of the Candidate Functional Starter Culture Strains Lactobacillus Fermentum 222 and Lactobacillus Plantarum 80 for Controlled Cocoa Bean Fermentation Processes

Microbiology, Chemical, and Sensory Characteristics of Cocoa Powder: The Effect of Lactobacillus Plantarum HL-15 as Culture Starter and Fermentation Box Variation

Effects of Applying Lactobacillus Helveticus H9 as Adjunct Starter Culture in Yogurt Fermentation and Storage

Study of Tape Yeast and Sucrose Addition to COCOA Beans Fermentation (Theobroma Cocoa L.) on Small Scale

Characterization and Selection of Superior Dry Starter Microbes for Cocoa Beans Fermentation.

Suitability of a Probiotic Lactobacillus Paracasei Strain as a Starter Culture in Olive Fermentation and Development of the Innovative Patented Product “Probiotic Table Olives”

Nutritional, Microbial, and Allergenic Changes During the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture

Small Scale Determinations for Biogas Production Using Anaerobic Fermentation - 2L Batch Scenarios