OPTIMIZATION OF LACTIC ACID FERMENTATION FROM BAGASSE USING Lactobacillus casei B75: A STATIC FERMENTATION APPROACH

Rossy Choerun Nissa; Finna Fitriyani Soleha; Assyifa Junitasari; Maya Irmayanti; Hidawati; Deddy Triyono Nugroho Adi; Yeyen Nurhamiyah; Akbar Hanif Dawam Abdullah; Safri Ishmayana and Dadan Sumiarsa

doi:10.31788/RJC.2025.1819129

OPTIMIZATION OF LACTIC ACID FERMENTATION FROM BAGASSE USING Lactobacillus casei B75: A STATIC FERMENTATION APPROACH

Author: Rossy Choerun Nissa, Finna Fitriyani Soleha , Assyifa Junitasari, Maya Irmayanti, Hidawati, Deddy Triyono Nugroho Adi, Yeyen Nurhamiyah,Akbar Hanif Dawam Abdullah, Safri Ishmayana and Dadan Sumiarsa

DOI: http://doi.org/10.31788/RJC.2025.1819129

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Abstract

Keywords: Lactic Acid, Bagasse Hydrolysates, RSM-BBD, Static Fermentation, Lactic Acid Bacteria.

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