LINDAYANI, L.; HARTAJANIE, L.; MURNIATI, M. P. Probiotic Potential of Lactic Acid Bacteria from Yellow Bamboo Shoot Fermentation using 2.5% and 5% Brine at Room Temperature. Microbiology Indonesia, [S. l.], v. 12, n. 1, p. 5, 2018. DOI: 10.5454/mi.12.1.5. Disponível em: https://jurnal.permi.or.id/index.php/mionline/article/view/652. Acesso em: 5 oct. 2022.