Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4.

Arief, Irma Isnafia; Afiyah, Dyah Nurul; Wulandari, Zakiah; Budiman, Cahyo

Arief, Irma Isnafia; Afiyah, Dyah Nurul; Wulandari, Zakiah; Budiman, Cahyo.

Afiliación

Arief II; Dept. of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural Univ, Jl. Agatis Kampus IPB Darmaga, Bogor, 16680, Indonesia.
Afiyah DN; Dept. of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural Univ, Jl. Agatis Kampus IPB Darmaga, Bogor, 16680, Indonesia.
Wulandari Z; Dept. of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural Univ, Jl. Agatis Kampus IPB Darmaga, Bogor, 16680, Indonesia.
Budiman C; Dept. of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural Univ, Jl. Agatis Kampus IPB Darmaga, Bogor, 16680, Indonesia.

J Food Sci ; 81(11): M2761-M2769, 2016 Nov.

Article en En | MEDLINE | ID: mdl-27712046

Palabras clave

L. acidophilus IIA-2B4; L. plantarum IIA-2C12; fermented sausages; lactic acid bacteria; probiotics

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Año: 2016 Tipo del documento: Article País de afiliación: Indonesia Pais de publicación: Estados Unidos

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