Syahbanu, Fathma
Giriwono, Puspo Edi
Tjandrawinata, Raymond R.
Suhartono, Maggy T. http://orcid.org/0000-0002-0295-6554
Funding for this research was provided by:
Kementerian Riset, Teknologi dan Pendidikan Tinggi (Grant No. 025/E3/2017)
Article History
Received: 5 July 2020
Accepted: 3 October 2020
First Online: 27 October 2020
Compliance with ethical standards
:
: The author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.
: The bacteria as source of the gene and enzyme was isolated from local soy fermented food. The data taken for result and discussion were original and came from the experimets stated in the methodology. This research did not involve the type of work that could be a threat to public health, does not produce any biological agents or toxins.
: This research did not use any animal or human subject. All methodology applied were in accordance with the reference cited.