Characteristic of Lamb Sausages Fermented by Indonesian Meat-Derived Probiotic, Lactobacillus plantarum IIA-2C12, and Lactobacillus acidophilus IIA-2B4
| Autor: | Irma Isnafia Arief, Cahyo Budiman, Noraimah Binti Sulaiman |
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| Rok vydání: | 2016 |
| Předmět: |
Population
Titratable acid Lactobacillus plantarum IIA-2C12 Shelf life law.invention Lactobacillus acidophilus IIA-2B4 chemistry.chemical_compound Probiotic 0404 agricultural biotechnology Lactobacillus acidophilus law Food science fermented lamb sausages characteristic education lcsh:SF1-1100 education.field_of_study biology Chemistry 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Lactic acid Animal Science and Zoology Fermentation lcsh:Animal culture probiotic Lactobacillus plantarum |
| Zdroj: | Media Peternakan, Vol 39, Iss 2, Pp 104-111 (2016) |
| ISSN: | 2087-4634 0126-0472 |
| DOI: | 10.5398/medpet.2016.39.2.104 |
| Popis: | Probiotic is a group of microorganism, mainly from lactic acid bacteria (LAB), widely used to increase functionality of various foodstuffs, including lamb which was limited by its goaty odor and short life issue. This study aimed to evaluate the characteristic of lamb sausages fermented by either Lactobacillus plantarum IIA-2C12 or L. acidophilus IIA-2B4 isolated from local cattle in Indonesia, and stored for 21 days at low temperature (4oC). Fermented lamb sausages were made with the addition of L. plantarum IIA-2C12 and L. acidophilus IIA-2B4 with three replications. The result showed that pH value, protein, and cholesterol contents of the sausages with addition of L. acidophilus IIA-2B4 were higher (P |
| Databáze: | OpenAIRE |
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