Viabilitas kultur kering Lactobacillus plantarum 1B1 selama penyimpanan 45 hari dan pengaruhnya terhadap kualitas mikrobiologis salami daging domba

dc.contributor.author	Aditya, Dian Pratama
dc.date.accessioned	2011-07-20T07:38:27Z
dc.date.available	2011-07-20T07:38:27Z
dc.date.issued	2007
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/48709
dc.description.abstract	Studdies carrierd out to evaluate the viability of dried starter culture L. plantarum 1B1 had been previously isolated from beef and were candidates to be used as biopreservatives n order to maintain the quality of mutton salami. The residual viability in dried starter culture samples at 4 °C during 30-days storages (KK-30), 45-day storage (KK-45) and microbiological characteristic of salami inoculated with both culture was determined.	en
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Viabilitas kultur kering Lactobacillus plantarum 1B1 selama penyimpanan 45 hari dan pengaruhnya terhadap kualitas mikrobiologis salami daging domba	en