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PERUBAHAN PARAMETER KIMIA DAN MIKROBIOLOGI SERTA ISOLASI BAKTERI PENGHASIL ASAM SELAMA FERMENTASI BEKASAM IKAN MAS (Cyprinus carpio)
(Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI), 2012)
Bekasam is one of fermentated fi sh products which it taste acid and highly contain lactic acid bacteria (LAB). Bekasam processing generally is using raw material freshwater fi sh to addition of salt and carbohydrate ...
PENAPISAN BAKTERIOSIN DARI BAKTERI ASAM LAKTAT ASAL BEKASAM
(Masyarakat Pengolahan Hasil Perikanan lndonesia (MPHPI), 2011)
Bacteriocin is proteinaceous compound that has bactericidal action against other microorganisms. Bacteriocin-producing lactic acid bacteria (LAB) is generally considered safe for human consumption and can be applied in ...