Viabilitas kultur kering Lactobacillus plantarum 1B1 selama penyimpanan 45 hari dan pengaruhnya terhadap kualitas mikrobiologis salami daging domba

Abstract

Studdies carrierd out to evaluate the viability of dried starter culture L. plantarum 1B1 had been previously isolated from beef and were candidates to be used as biopreservatives n order to maintain the quality of mutton salami. The residual viability in dried starter culture samples at 4 °C during 30-days storages (KK-30), 45-day storage (KK-45) and microbiological characteristic of salami inoculated with both culture was determined.