Effects of the Commercial Yogurt Starter on the pH, aw, TPC, TotalBacteria of Lactic Acid, Yeast Mold Numbers and Organoleptic inFermented Sausages

Effects of the Commercial Yogurt Starter on the pH, aw, TPC, TotalBacteria of Lactic Acid, Yeast Mold Numbers and Organoleptic inFermented Sausages

Yogurt culture has never been used as a probiotic to produce fermented sausages. The microorganisms that make up the starter culture play a role in the release of bioactive peptides during sausage production. This research aimed to determine the effect of yogurt starters on chicken meat and the best...

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Bibliographic Details
Main Authors: Agus Susilo, Aris Sri Widati, Herly Evanuarini, Mulia Winirsya Apriliyani, Premy Puspitawati Rahayu, Dewi Septi Ayuning Tyas, Raihan Rafly, Ananda Diah Pramudita
Format: Article
Language:English
Published: Fakultas Peternakan Universitas Brawijaya 2024-12-01
Series:Jurnal Ilmu-Ilmu Peternakan
Subjects:
chicken
fermented sausage
proximate composition
yogurt starter
Online Access:https://jiip.ub.ac.id/index.php/jiip/article/view/2867
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https://jiip.ub.ac.id/index.php/jiip/article/view/2867

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