Yuliana, Neti and Koesoemawardani, Dyah and Susilawati, None (2018) Lactic acid bacteria during fish fermentation (rusip). MOJ Food Processing & Technology, 6 (2). pp. 211-216. ISSN DOI: 10.15406/mojfpt.2018.06.00167

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Abstract

Rusip is one of typical lactic acid fish fermented food originating from Bangka Belitung. To develop this product, the data of lactic acid bacteria involved during fermentation is necessary. This research was aimed at preliminary identifying the lactic acid bacteria at selected day of “rusip” fermentation. A number of 29 isolates were chosen to be isolated and identified. The results showed that the lactic acid bacteria involved at day 1‒15 were Streptococcus in the beginning and Lactococcus in the middle of fermentation, while Leuconostoc were present along with fermentation.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: DYAH KOESO
Date Deposited: 28 May 2018 03:40
Last Modified: 28 May 2018 03:40
URI: http://repository.lppm.unila.ac.id/id/eprint/6857

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