Kopi Robusta Fermentasi Menghasilkan Aroma yang lebih Baik

 


Kopi adalah salah satu bahan minuman yang sudah sangat populer di tanah air semenjak nenek moyang kita.


Jual Kopi Robust diferementasi

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Caracteriztic of Aspergillus niger

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Jual Culture Dan Starter Aspergillus niger Telp. 087731375234 Aspergillus niger is a fungi and one of the most common species of the genus Aspergillus. It causes a disease called black mould on certain fruits and vegetables such as grapes, apricots, onions, and   eanuts, and is a common contaminant of food. It is ubiquitous in soil and is commonly reported from indoor environments, where its black colonies can be confused with those of Stachybotrys (species of which have also been called "black mould").  Some strains of A. niger have been reported to produce potent mycotoxins called ochratoxins; other sources disagree, claiming this report is based upon misidentification of the fungal species. Recent evidence suggests some true A. niger strains do produce ochratoxin A. It also produces the isoflavoneorobol. A. niger is included in Aspergillus subgenus Circumdati, section Nigri. The section Nigri includes 15 related black-spored species that may be confused with A.
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Application of Aspergillus oryzae

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Jual Culture Aspergillus oryzae Telp. 087731375234 Aspergillus oryzae, along with most other members of the Aspergillus family, has a hyphae that is hyaline and septate, and conidiophore, which ends at a round-shaped vesicle. From the vesicle extend long filaments called a conodial chain, which appear as long fluffy strands on the surface of the substrate. The spore-bearing cells, or asci, are produced within the ascocarp, or the fruiting body. The primary enzyme secreted by the filamentous fungi is called amylase, which lends a sweet taste to the food it is fermented into. This enzyme is most efficient at a temperature of 35-40 degrees Celsius. Most other enzymes found in A. oryzae grow at a temperature of around 30-35 degrees Celsius. Members of the Aspergillus genus are distinct from other microbes due to the fact that they utilize both a primary and secondary metabolic system. The functionality of the Aspergillus metabolism depends on its carboxylic acids, which break
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Jual Starter Nata De Coco (Bakteri Acetobacter xylinum)

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Acetobacter Xylinum adalah salah satu jenis bakteri yang digunakan dalam proses pembuatan nata de coco berbahan baku air kelapa. Selain air kelapa, proses pembuatan nata dapat juga dari bahan lain seperti limbah cair industri tahu dan tempe, limbah nanas, singkong dan lain lain-lain. Proses fermentasi oleh bakteri Acetobacter xylinum menghasilkan selulose berupa jel, berwarna putih, kenyal yang disebut nata. Nata tersebut umumnya dijadikan bahan minuman sirup yang nikmat rasanya. Acetobacter xylinum memiliki karakteristik ; panjang 2 mikron, berbentuk batang pendek dan memiliki permukaan dinding yang berlendir. Acetobacter Xylinum pada kultur sel masih muda merupakan individu sel yang sendiri-sendiri namun ketika sudah tua, mereka akan membentuk lapisan seperti gelatin yang kokoh dan menutupi sel koloninya. Bakteri ini memiliki kemampuan dalam melakukan oksidasi dari asam asestat menjadi H2O dan CO2. Acetobacter Xylinum mampu mempolimerisasikan glukosa menjadi selulosa. Untuk
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