Effect of bacteriocin from Lactobacillus sp. Var. SCG 1223 on microbiological quality of fresh meat
Inhibition technology of microorganism on meat can be done biologically and chemically. Biologically, inhibition to microbe can be conducted by addition antimicrobe, for example bacteriocin that have character as biopreservative. The aim of this research was to study the microbiological quality of f...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Pusat Penelitian dan Pengembangan Peternakan
2009-06-01
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| Series: | Jurnal Ilmu Ternak dan Veteriner |
| Subjects: | |
| Online Access: | http://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/356/365 |