Karakteristik mikrobiologi dendeng ayam fermentasi denagn penambahan starter Lactobacillus delbrueckii subsp. bulgaricus dan Streptococcus thermophilus

Abstract

Chicken meat is a perishable product, a fulther processing is needed to keep chicken meat for longer storage time. Dendeng is a traditional meat processed product which has some advantages, such as can be stored at roo111 temperature and can be consumed without cooking. This research was aimed at studying and comparing the microbiological charactheristics of fermented chicken 'dendeng' with addition of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fermentation process has been done at temperature 37oC for five days.