Jual Culture Saccharomyces cerevisiae



S.cerevisae biasa dimanfaatkan dalam pembuatan tape
Tersedia dalam bentuk jel agar miring
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Application Aspergillus oryzae

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 Jual culture Dan Starter Aspergillus oryzae Telp. 087731375234 Studies of A. oryzae and A. sojae strains used for shoyu production have focused on comparing these two fungal species and improving their enzyme-producing abilities. A study of the enzymatic differences between 11 strains of A. oryzae and 20 strains of A. sojae showed that the activities of neutral, acid, and alkaline proteases, xylanase, pectin lyase, phosphatase, and aminopeptidase were not significantly different. However, acid carboxy peptidase activity and α-amylase activity were higher from A. oryzae when compared with A. sojae strains, while endopolygalacturonidase activity was much higher from A. sojae than from A. oryzae (Terada et al., 1980). The ratios between α-amylase activity and endopoly galacturonidase activity of 0.5–2 for A. sojae and 20–2000 for A. oryzae were suggested as a differentiation criterion for the species (Terada et al., 1980). Hayashi et al. (1981) compared the performanc...
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Aspergillus sojae

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Jual Culture Aspergillus sojae 087731375234 Studies of A. oryzae and A. sojae strains used for shoyu production have focused on comparing these two fungal species and improving their enzyme-producing abilities. A study of the enzymatic differences between 11 strains of A. oryzae and 20 strains of A. sojae showed that the activities of neutral, acid, and alkaline proteases, xylanase, pectin lyase, phosphatase, and aminopeptidase were not significantly different. However, acid carboxypeptidase activity and α-amylase activity were higher from A. oryzae when compared with A. sojae strains, while endopolygalacturonidase activity was much higher from A. sojae than from A. oryzae (Terada et al., 1980). The ratios between α-amylase activity and endopolygalacturonidase activity of 0.5–2 for A. sojae and 20–2000 for A. oryzae were suggested as a differentiation criterion for the species (Terada et al., 1980). Hayashi et al. (1981) compared the performance of these two fungi in shoyu pr...
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Teknik Pembuatan Nata De Cassava

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Jual Starter nata telp.087731375234 Nata de cassava adalah salah satu produk nata berbahan baku singkong. Nata de cassava secara tampilan mirip dengan nata de coco yaitu berbentuk jel, warna putih, kenyal, berserat tinggi. Nata de cassava lebih lunak tidak alot, dan aroma nya tidak terlalu menyengat dibanding dengan nata de coco-nata berbahan baku air kelapa. Nata merupakan bahan baku produk minuman kemasan yang sudah sangat popular dan banyak disukai kalangan. Saat ini kebutuhan air kelapa untuk industi nata de coco semakin bersaing, seiring dengan tingginya permintaan nata de coco. Ketersediaa bahan baku singkong yang melimpah menjadi keunggulan tersendiri pengembangan industry nata de cassava sebagai subtitusi nata de coco. Urutan proses pembutan nata de cassava adalah sebagai berikut: 1. Pengupasan Singkong yang telah ditimbang, kemudian dikupas dengan menggunakan pisau. Kemudian singkong yang telah dikupas ditampung dalam ember yang berisi air agar tidak terjad...
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