EVALUATION OF ANTIBACTERIAL ACTIVITY PRODUCED BY Weisella sp. GMP12 AND ITS POTENCY AS A STARTER TO ENHANCE FISH FERMENTED PRODUCTS QUALITY
Masagus Muhammad Prima Putra,
Muhammad Yaafi,
Achmad Hanif Mardinsyah
et al.
Abstract:Fish fermented products are popular products among coastal community in Indonesia. Generally, the products are naturally produced with the addition of salt without any selection of the bacterial community. This situation resulted on the variety of the final products quality. One strategy to overcome this problem is by adding a potential lactic acid (LAB), a good bacterium, in the fermentation process. We have conducted a screening of LAB from several local Indonesian fermented fish products namely Pakasam and … Show more
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