KUSUMA W, A.; DARMASIWI, S. MICROBIOLOGICAL AND CHEMICAL PROFILING OF LACTO-FERMENTED SHIMEJI MUSHROOM (Hypsizygus sp.) PICKLE JUICE USING Lactobacillus bulgaricus AS A STARTER CULTURE. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 14, n. 6, p. e11136, 2025. DOI: 10.55251/jmbfs.11136. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/11136. Acesso em: 26 apr. 2026.