Effects of indigenous starter cultures on the microbial and physicochemical characteristics of urutan, a Balinese fermented sausage

Journal of Bioscience and Bioengineering

Volumn 98, Issue 2, 2004, Pages 92-98

  Antara, Nyoman Semadi ^a   Sujaya, I Nengah ^a   Yokota, Atsushi ^b   Asano, Kozo ^b   Tomita, Fusao ^b,c  

^a UDAYANA UNIVERSITY   (Indonesia)

^b HOKKAIDO UNIVERSITY   (Japan)

^c OPEN UNIVERSITY OF JAPAN   (Japan)

Author keywords

Lactobacillus plantarum U201; Pediococcus acidilactici U318; Starter culture; Urutan

Indexed keywords

BACTERIA; CELL CULTURE; FERMENTATION; PHYSICAL CHEMISTRY; PROTEINS;

DRY FERMENTED SAUSAGES; LACTIC ACID BACTERIA (LAB);

BIOMEDICAL ENGINEERING;

BACTERIOCIN; LACTIC ACID;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CULTURE; CULTURE MEDIUM; ENTEROBACTERIACEAE; FERMENTATION MEDIUM; FERMENTATION TECHNIQUE; FERMENTED PRODUCT; FOOD CONTROL; FOOD PROCESSING; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; MEAT; MICROCOCCUS; NONHUMAN; PEDIOCOCCUS; PH; URUTAN;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; MICROCOCCUS; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; POSIBACTERIA;

EID: 4544268485     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1263/jbb.98.92     Document Type: Article

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