Singapurwa, Ni Made Ayu Suardani (2009) PERUBAHAN MIKROBIOLOGI DAN BIOKIMIA SELAMA FERMENTASI IKAN PEDA. Gema Agro, 13 (24). pp. 50-58. ISSN 1410-0843
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Abstract
Lactid acid bacteria are used to preserve variety of food because it can be produce antimicrobial substances such as organic acids, hydrogen peroxide, carbon dioxide, diacetyl, and bacteriocins which can be inhibit against several food spoilage microbia and food patogens. Peda fish fermented research aim to known which is lactic acid bacteria genus have a role, microbiology and biochemical changed. The Identification of lactic acid bacteria is doing until the genus level. Lactobacillus and leuconostoc are lactic acid bacteria which have a role in peda fish fermented. The growth of lactic acid bacteria are increase, Escherichia coli are decrease, pH value are decrease, salt, organic acids, and proteins are increase during peda fish fermentation happened.
| Item Type: | Article |
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| Uncontrolled Keywords: | Peda Fish, Lactid Acid Bacteria, Escherichia coli |
| Subjects: | S Agriculture > S Agriculture (General) S Agriculture > SH Aquaculture. Fisheries. Angling |
| Divisions: | Institution of Research and Community Service (LP2M) > Agricultural Cultivation (Agro Technology) |
| Depositing User: | I Putu Astina |
| Date Deposited: | 20 Feb 2020 15:34 |
| Last Modified: | 20 Feb 2020 15:34 |
| URI: | http://repository.warmadewa.ac.id/id/eprint/600 |
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