Efek Penyimpanan Kultur Kering Lactobacillus plantarum 1B1 terhadap Kualitas Mikrobiologi Sosis Fermentasi Daging Sapi dan Domba
Lactic acid bacteria of Lactobacillus plantarum 1B1 species was isolated from fresh beef and used as dried starter culture fermented sausage (Salami). Dried starter culture was stored at 100C for 0 (control), 15, 30 and 45 days to evaluate the starter viability and its effect on microbiological char...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2008-04-01
|
| Series: | Media Peternakan |
| Subjects: | |
| Online Access: | http://medpet.journal.ipb.ac.id/index.php/mediapeternakan/article/view/1112 |