Browsing UT - Faculty of Animal Science by Subject "L. acidophilus"
Now showing items 1-5 of 5
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Isolasi Salmonella spp Pada Ovarium dan Telur Ayam Petelur Yang Diberi Probiotik Lactobacillus acidophilus
(2012)Salmonellosis is one of foodborne disease which caused by Salmonella infection. An alternative to prevent Salmonella infection in laying hens is using probiotics. The aim of this study was to determine the effectiveness ... -
Kualitas fisik sosis fermentasi probiotik pada penyimpanan refrigerator selama 15 hari
(2015)Sosis fermentasi adalah sosis yang difermentasi oleh bakteri probiotik yang dimaksudkan untuk meningkatkan kesehatan saluran pencernaan manusia untuk memperpanjang masa simpan produk dan menjaga kualitas nutrisi produk. ... -
Microbial Quality of Probiotic Fermented Sausage by Lactobacillus plantarum 2C12 or Lactiobacillus acidophilus 2B4
(2012)Fermented sausage is a product of processed meat using lactic acid bacteria as starter culture, L. plantarum 2C12 and L. acidhophilus 2B4 as probiotic lactic acid bacteria. The aim of this research was study the effect of ... -
Nutrition and Amino Acid Content of Probiotic Fermented Sausage with the Culture of Lactobacillus plantarum 2C12 or Lactobacillus acidophilus 2B4
(2012)Probiotic fermented sausage is sausage which is fermented by probiotic bacteria. The addition of probiotic bacteria is used to improve healthy of the human digestive tract, and to extend the shelf life of the product. ... -
Physical Quality of Fermented Sausage with Lactobacillus plantarum 2C12 or Lactobacillus acidophilus 2B4 as Starter Culture
(2012)Fermented sausage contains lactic acid bacteria as starter culture. The aim of this research was to study physical quality of fermented sausage with Lactobacillus plantarum 2C12 or Lactobacillus acidophilus 2B4 as starter ...
