Enhancement of Cassava (Manihot esculenta Crantz) Retting Efficiency Using Pectinolytic and Cellulolytic Streptomyces sp. in the Traditional Starter Sta_96
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Background: This study aimed to improve the cassava retting efficiency of starter Sta_96, a fermented cassava flour obtained after four days of fermentation, by incorporating bacteria of the genus Streptomyces. ... ...
