Isolation, characterization and identification of yeast in pindang eggs as a starter for fermented chicken eggs

Background: The yeast in pindang eggs is indigenous. Isolation, characterization and identification of yeast in boiled eggs were carried out to determine the genus of yeast. The yeast has the potential to be a starter for fermented chicken eggs. This study aims to determine the characteristics of th...

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Bibliographic Details

Main Authors:	Pratama, Andry, Gumilar, Jajang, Putranto, Wendry S., Rukayadi, Yaya
Format:	Article
Language:	en
Published:	Agricultural Research Communication Centre 2026
Subjects:	Food Science Animal Science and Zoology
Online Access:	http://psasir.upm.edu.my/id/eprint/123564/1/123564.pdf http://psasir.upm.edu.my/id/eprint/123564/ https://arccjournals.com/journal/asian-journal-of-dairy-and-food-research/DRF-526
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