Browsing by Subject "antimicrobial substrate"
Now showing items 1-4 of 4
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Karakteristik Mikrobiologis Bakso Sapi yang Diawetkan dengan Antimikroba dari Lactobacillus plantarum 1A5 selama Penyimpanan Suhu Dingin
(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 Mikrobiologis Bakso Sapi yang Diawetkan dengan Substrat Antimikroba dari Lactobacillus plantarum 1A5 pada Penyimpanan Suhu Ruang
(2009)The objective of this research was to observe the effect of antimicrobial substrate of Lactobacillus plantarum 1A5 origin as a natural preservative on beef meatball at room temperature storage. The complete randomized ... -
Microbiological Characteristics of Beef Meatball Preserve with Antimicrobial Substrat from Lactobacillus plantarum 1A5 at Room Temperature.
(2009)The objective of this research was to observe the effect of antimicrobial substrate of Lactobacillus plantarum 1A5 origin as a natural preservative on beef meatball at room temperature storage. The complete randomized ... -
Microbiology Characteristic of Beef Sausage with Antimicrobial added from Lactobacillus plantarum 1A5
(2009)Beef sausage is a very well known food product. This product has very short shelflife. Therefore, save and consumptable preservation like biopreservation is needed. One of the biopreservation is LAB (Lactic Acid Bacteria) ...
