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

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DC Field	Value	Language
dc.contributor.author	Yanti, Dwi Indah Widya	-
dc.contributor.author	Dali, Faza A.	-
dc.date.accessioned	2015-12-14T02:27:14Z	-
dc.date.available	2015-12-14T02:27:14Z	-
dc.date.issued	2010	-
dc.identifier.issn	0854-9230	-
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/77037	-
dc.description.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.	id
dc.language.iso	id	id
dc.publisher	Masyarakat Pengolahan Hasil Perikanan lndonesia (MPHPI)	id
dc.relation.ispartofseries	Volume XIII Nomor 2 Tahun 2010;	-
dc.subject.ddc	Marine Technology	id
dc.title	KARAKTERISTIK Baciltus sp. yANG DIISOLASI DARr RAJUNGAN (Portunus pelagicus) SEGAR DAN pRoDUK KALENG DI PERUSAHAAN x	id
dc.type	Article	id
dc.subject.keyword	Bacillus sp.	id
dc.subject.keyword	flat sour	id
dc.subject.keyword	swimming crab	id
Appears in Collections:	Jurnal Pengolahan Hasil Perikanan Indonesia

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