1.Lactobacillus plantarum IIA-1A5 Fermentation Patterns by Using whey, buttermilk and Whey Enriched by Skimmed Milk as Growth Media

作　　者：Mohammad Sriduresta Soenarno ;Mohammad Sriduresta Soenarno ;Cece Sumantri 等

出　　处：Pakistan Journal of Nutrition. 2019 ;18(3):288-295.doi:10.3923/pjn.2019.288.295

出版社：Asian Network for Scientific Information

文章 ID：226775992

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2.POTENSI BAKTERI ASAM LAKTAT PROBIOTIK INDIGENUS SEBAGAI ANTIDIARE DAN IMUNOMODULATOR [Potency of Indigenous Probiotic Lactic Acid Bacteria as Antidiarrheal Agent and Immunomodulator]

作　　者：Made Astawan ;Tutik Wresdiyati ;Irma Isnafia Arief 等

出　　处：Jurnal Teknologi Dan Industri Pangan. 2011 ;22(1):11.doi:10.6066/3390

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029188

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3.KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI WHEY KEFIR DAN AKTIVITASNYA TERHADAP PENGHAMBATAN ANGIOTENSIN CONVERTING ENZYME (ACE) [Physical, Chemical and Microbiological Characteristics of Whey Kefir and Its Angiotensin Converting Enzyme (ACE) Inhibitory Act

作　　者：Andi Febrisiantosa ;Bagus Priyo Purwanto ;Yantyati Widyastuti 等

出　　处：Jurnal Teknologi Dan Industri Pangan. 2013 ;24(2):147.doi:10.6066/7694

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029404

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4.Proteolytic Characterization of Trimmed Beef Fermented Sausages Inoculated by Indonesian Probiotics: Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4

作　　者：Dyah Nurul Afiyah ;Irma Isnafia Arief ;Cahyo Budiman

出　　处：Advance Journal of Food Science and Technology. 2015 ;8(1):27-35.

出版社：MAXWELL Science Publication

文章 ID：103701371

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5.Application of Antimicrobial Agents Produced by Lactobacillus plantarum IIA-1A5 as Natural Preservative on Beef during Room Temperature Storage

作　　者：Dewi Elfrida Sihombing ;Irma Isnafia Arief ;Sri Budiarti

出　　处：Advance Journal of Food Science and Technology. 2015 ;8(4):251-255.

出版社：MAXWELL Science Publication

文章 ID：103701430

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6.Isolation and Identification of Indigenous Lactic Acid Bacteria by Sequencing the 16S rRNA from Dangke, A Traditional Cheese from Enrekang, South Sulawesi

作　　者：Setiawan Putra Syah ;Cece Sumantri ;Irma Isnafia Arief 等

出　　处：Pakistan Journal of Nutrition. 2017 ;16(5):384-392.doi:10.3923/pjn.2017.384.392

出版社：Asian Network for Scientific Information

文章 ID：198411891

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7.Application of Purified Bacteriocin from Lactobacillus plantarum IIA-1A5 as a Bio-preservative of Beef Sausage

作　　者：Irma Isnafia Arief ;Zakiah Wulandari ;Erti Sindya Sinaga 等

出　　处：Pakistan Journal of Nutrition. 2017 ;16(6):444-450.doi:10.3923/pjn.2017.444.450

出版社：Asian Network for Scientific Information

文章 ID：198411899

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8.Proteolytic Characterization of Trimmed Beef Fermented Sausages Inoculated by Indonesian Probiotics: Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4

作　　者：Dyah Nurul Afiyah ;Irma Isnafia Arief ;Cahyo Budiman

出　　处：Advance Journal of Food Science and Technology. 2015 ;8(1):27-35.doi:10.19026/ajfst.8.1459

出版社：MAXWELL Science Publication

文章 ID：202434416

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9.Application of Antimicrobial Agents Produced by Lactobacillus plantarum IIA-1A5 as Natural Preservative on Beef during Room Temperature Storage

作　　者：Dewi Elfrida Sihombing ;Irma Isnafia Arief ;Sri Budiarti

出　　处：Advance Journal of Food Science and Technology. 2015 ;8(4):251-255.doi:10.19026/ajfst.8.1503

出版社：MAXWELL Science Publication

文章 ID：202434459

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10.KARAKTERISTIK MINUMAN WHEY YANG DIFERMENTASIKAN DENGAN BAKTERI ASAM LAKTAT INDIGENUS ASAL DANGKE

作　　者：Setiawan Putra Syah ;Irma Isnafia Arief ;Epi Taufik 等

出　　处：Jurnal Teknologi Dan Industri Pangan. 2017 ;28(2):129-138.

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：213912522

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