Karakteristik Mikrobiologis Sosis Sapi Yang Menggunakan Pengawet Antimikroba Dari Lactobacillus Plantarum 1a5 Yang Disimpan Pada Suhu Dingin

Abstract

Beef sausage is a very well known food product. This product has very short shelflife. Therefore, save and consumptable preservation like biopreservation is needed. One of the biopreservation is LAB (Lactic Acid Bacteria) which produce antimicrobial substrate on it to preserve the beef sausage. The aim of the research was to observe antimicrobial effect from lactic acid bacteria to microbiological quality of beef sausage during storage in refrigerate temperature. The result showed that concentration of antimicrobial could reduce quantity of Total bacteria and E. coli significantly in refrigerate temperature until five days. Antimicriobial also could reduce S. aureus. In addition, Salmonella test produces negative result. Keywords : Beef sausage, antimicrobial substrate, biopreservation