Komunitas Mikrob pada Hasil Fermentasi Nata De Coco Berdasarkan Marka Random Amplified Polymorphic DNA

Traditional nata de coco fermentation often results in inconsistent thickness. From the producer's perspective, thin sheets are detrimental because most media will be wasted. The main cause of this condition may that microbial population starter culture is different each batch. It necessary to observe cultured community on various qualities available thick and design a better culture. This study showed had more Komagataeibacter intermedius bacteria (pellicle forming) than nata. In traditional fermentation, K. always coexists with other microbes from yeast groups. Random Amplified Polymorphic DNA (RAPD) analysis indicated genetic diversity was higher group.
 
 Keywords: dendrogram relationship, fermented food, diversity,