Yuliana, Neti and Koesoemawardani, Dyah and Susilawati, Susilawati (2018) Lactic acid bacteria during fish fermentation (rusip). 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, 6 (2). pp. 211-216.

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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: Q Science > QR Microbiology
Divisions: Fakultas Pertanian (FP) > Prodi Magister Teknologi Industri Pertanian
Depositing User: Prof. Neti Yuliana
Date Deposited: 30 May 2018 02:39
Last Modified: 30 May 2018 02:39
URI: http://repository.lppm.unila.ac.id/id/eprint/6949

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