KARAKTERISTIK Baciltus sp. yANG DIISOLASI DARr RAJUNGAN (Portunus pelagicus) SEGAR DAN pRoDUK KALENG DI PERUSAHAAN x

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/77037

Title:	KARAKTERISTIK Baciltus sp. yANG DIISOLASI DARr RAJUNGAN (Portunus pelagicus) SEGAR DAN pRoDUK KALENG DI PERUSAHAAN x
Authors:	Yanti, Dwi Indah Widya Dali, Faza A.
Issue Date:	2010
Publisher:	Masyarakat Pengolahan Hasil Perikanan lndonesia (MPHPI)
Series/Report no.:	Volume XIII Nomor 2 Tahun 2010;
Abstract:	Bacillus sp' is one bacterial genus causing spoilage offishery products. The aim ofthe research was to find out the characteristic s of Bacillus sp. from small crab @irirnus pelagicus) fresh and canned products in Company X. Five of 20 stocks or isolate fresh swimming crab and l1stocks of bacteria cans swimming crab products namely HRN 3, NTG 3, CAD, Claw Meat2and Lump I were identified as Bacillus' Their optimal growth were at 37 oC, pH 7 and salinity 3%o. onestrain namely Lump I can survive on two hours of heating at +100 .C.
URI:	http://repository.ipb.ac.id/handle/123456789/77037
ISSN:	0854-9230
Appears in Collections:	Jurnal Pengolahan Hasil Perikanan Indonesia

Files in This Item:

File	Size	Format
JPHPI_2010_Vol.13No.2_105-117.pdf	9.72 MB	Adobe PDF	View/Open

DSpace JSPUI