Yuliana, Neti and Koesoemawardani, Dyah and Susilawati, Susilawati and Kurniati, Yessi (2018) Lactic acid bacteria during fish fermentation (rusip). MedCrave Group, Budapest..

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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:	Other
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	DYAH KOESO
Date Deposited:	08 Mar 2023 02:25
Last Modified:	08 Mar 2023 02:25
URI:	http://repository.lppm.unila.ac.id/id/eprint/48840

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