| dc.contributor.author | Yanti, Dwi Indah Widya | |
| dc.contributor.author | Dali, Faza A. | |
| dc.date.accessioned | 2015-12-14T02:27:14Z | |
| dc.date.available | 2015-12-14T02:27:14Z | |
| dc.date.issued | 2010 | |
| dc.identifier.issn | 0854-9230 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/77037 | |
| dc.description.abstract | Bacillus sp' is one bacterial genus causing spoilage offishery products. The aim ofthe research was to find out the characteristic s of Bacillus sp. from small crab @irirnus pelagicus) fresh and canned products in Company X. Five of 20 stocks or isolate fresh swimming crab and l1stocks of bacteria cans swimming crab products namely HRN 3, NTG 3, CAD, Claw Meat2and Lump I were identified as Bacillus' Their optimal growth were at 37 oC, pH 7 and salinity 3%o. onestrain namely Lump I can survive on two hours of heating at +100 .C. | id |
| dc.language.iso | id | id |
| dc.publisher | Masyarakat Pengolahan Hasil Perikanan lndonesia (MPHPI) | id |
| dc.relation.ispartofseries | Volume XIII Nomor 2 Tahun 2010; | |
| dc.subject.ddc | Marine Technology | id |
| dc.title | KARAKTERISTIK Baciltus sp. yANG DIISOLASI DARr RAJUNGAN (Portunus pelagicus) SEGAR DAN pRoDUK KALENG DI PERUSAHAAN x | id |
| dc.type | Article | id |
| dc.subject.keyword | Bacillus sp. | id |
| dc.subject.keyword | flat sour | id |
| dc.subject.keyword | swimming crab | id |
