Keyphrases
Alkali
39%
Bacterial Endophytes
30%
Bacterial Symbionts
30%
Bacteriocin
36%
Bay Leaf Extract
30%
Biochemical Analysis
30%
Biotechnology
30%
Bruguiera Gymnorrhiza
100%
Burrow
30%
Citrus Hystrix Leaves
30%
Composite Flour
30%
Demospongiae
30%
Enterobacteria
30%
Escherichia Coli
46%
Fermented Fish
30%
Fiddler Crab
30%
Fillet
61%
Fish Freshness
30%
Fish Protein Isolate
61%
Flour
92%
Functional Properties
30%
Handling Process
30%
Hydrolysis
41%
Indonesia
66%
Indonesian
38%
Lactic Acid Bacteria
61%
Leaf Essential Oil
30%
Local Markets
36%
Lutjanus
61%
Mangrove Fruit
30%
MDR Salmonella
30%
Mud Spiny Lobster
30%
Panulirus Polyphagus
30%
Physicochemical Analysis
30%
Physicochemical Properties
42%
Precipitation Method
61%
Red Snapper
92%
Rheological Properties
30%
Salmonella
50%
Salmonella Thyphimurium
30%
Sardine By-products
30%
Seafood Products
30%
Shelf Life
61%
SiMo
30%
Suberitidae
30%
Surabaya
69%
Symbiont
30%
Thermal Extraction
30%
Traditional Market
39%
Wheat Flour
61%
Immunology and Microbiology
Aesculin
5%
Agar
7%
Animal
5%
Antibacterial Activity
30%
Archaeon
5%
Arthrospira Platensis
30%
Avicennia
7%
Bacillus Coagulans
5%
Bacillus Thuringiensis
30%
Bacterial Count
7%
Bioremediation
15%
Bordetella
5%
Cladistics
51%
Coliform Bacterium
7%
Corynebacterium
20%
Cyanobacteria
10%
Decapoda (Crustacea)
30%
Eggerthella lenta
30%
Electric Field
30%
Electric Potential
30%
Enterobacteriaceae
30%
Enzyme Activity
30%
Escherichia coli
46%
Feces
15%
Filter Feeder
5%
Hemolysin
15%
Lactic Acid Bacterium
30%
Lysinibacillus sphaericus
30%
Microalga
15%
Microbiology
7%
Mitochondrial Genome
30%
Next Generation Sequencing
30%
Nitrification
5%
Palinuridae
30%
Panulirus
30%
Phylogeny
41%
Pseudomonas aeruginosa
23%
Salmonella
53%
Sardine
30%
Serratia marcescens
7%
Solubilization
30%
Sponge (Porifera)
5%
Staphylococcus Aureus
7%
Start Codon
10%
Symbiont
30%
Thermostability
10%
Uca
30%
Vibrio
7%
Water Retention
7%
Zone of Inhibition
7%