Browsing UT - Faculty of Animal Science by Subject "Salami"
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Microbiological Quality of Probiotic Salami Fermented by Lactobacillus sp 1A5 and Lactobacillus fermentum 2B2 Mixed Culture During Cold Storage. (2009)Probiotic Salami is one of functional foods which is made from meat, it is fermented by starter culture of lactic acid bacteria. The lactic acid bacteria were used as starter has potential as probiotic. The probiotic ...