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Lactic Acid Bacteria Isolated from Meat with Acid and Bile Salt Tolerance as Probiotics Candidate by in vitro TechniqueAnalisis in vitro Toleransi Isolat Bakteri Asam Laktat asal Daging Sapi terhadap pH Lambung, pH Usus dan Garam Empedu sebagai Kandidat Probiotik.
(IPB (Bogor Agricultural University), 2009)
Lactic acid bacteria have been reported to be useful as a health adjunct and are commonly added to food as delivery mechanism. As candidate for probiotic, lactic acid bacteria should have the ability to survive in the ...
Karakteristik Mikrobiologis Bakso Sapi yang Diawetkan dengan Antimikroba dari Lactobacillus plantarum 1A5 selama Penyimpanan Suhu Dingin
(IPB (Bogor Agricultural University), 2009)
Many techniques have been applied to reduce or eliminate microbial growth and so preserve the beef product. It could use antimicrobial substrates isolated from lactic acid bacteria (LAB) that could inhibit growth of ...
Karakteristik Sifat Fisik, Kimia, Dan Organoleptik Sosis Sapi Dengan Pe rendaman Dalam Substrat Antimikroba Lactobacillus sp. (1A5) Pada Penyimpanan Suhu Dingin
(IPB (Bogor Agricultural University), 2009)
Sausages are a food product that has been consumed by many people in the world. Sausages are normally processed with nitrite in order to keep them endure longer before they are consumed. After further study has been ...
Analisis in vitro toleransi isolat bakteri asam laktat asal daging sapi terhadap pH lambung, pH usus dan garam empedu sebagai kandidat probiotik
(IPB (Bogor Agricultural University), 2009)
Lactic acid bacteria have been reported to be useful as a health adjunct and are commonly added to food as delivery mechanism. As candidate for probiotic, lactic acid bacteria should have the ability to survive in the ...
Beef Sausages Physical, Chemical and Sensory Characteristics; By Submersion the Lactobacillus sp. (1A5) Antimicrobial Subtract and Refrigerated Storage.Karakteristik Sifat Fisik, Kimia, Dan Organoleptik Sosis Sapi Dengan Perendaman Dalam Substrat Antimikroba Lactobacillus sp. (1A5) Pada Penyimpanan Suhu Dingin.
(IPB (Bogor Agricultural University), 2009)
Sausages are a food product that has been consumed by many people in the world. Sausages are normally processed with nitrite in order to keep them endure longer before they are consumed. After further study has been ...