Pengaruh lama simpan kultur kering Lactobacillus plantarum 1B1 hingga 15 hari terhadap kualitas mikrobiologis salami daging domba

Abstract

The objective of this study was to examine the effect of 15 days storage of dried starter culture L. plantarum 1B1 microbiological qua;ity of mutton fermented sausage. A completely Randomized Design used to analyze data of microbiological properties. The results showed that there were no statistically different on viability of L. plantarum 1B1 during storage.