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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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fakultas Peternakan Universitas Brawijaya
2024-12-01
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| Series: | Jurnal Ilmu-Ilmu Peternakan |
| Subjects: | |
| Online Access: | https://jiip.ub.ac.id/index.php/jiip/article/view/2867 |
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