Proteolytic characterization of trimmed beef fermented sausages inoculated by Indonesian probiotics: Lactobacillus plantarum IIA-2C12 and lactobacillus acidophilus IIA-2B4

• المؤلفون الرئيسيون: Dyah Nurul Afiyah, Irma Isnafia Arief, Cahyo Budiman
• التنسيق: مقال
• اللغة: English; English
• منشور في: Maxwell Science Publications 2015
• الموضوعات: TP200-248 Chemicals: Manufacture, use, etc.; TS1950-1982 Animal products
• الوصول للمادة أونلاين: https://eprints.ums.edu.my/id/eprint/30723/2/Proteolytic%20characterization%20of%20trimmed%20beef%20fermented%20sausages%20inoculated%20by%20Indonesian%20probiotics-Abstract.pdf; https://eprints.ums.edu.my/id/eprint/30723/1/Proteolytic%20characterization%20of%20trimmed%20beef%20fermented%20sausages%20inoculated%20by%20Indonesian%20probiotics%2C%20Lactobacillus%20plantarum%20IIA-2C12%20and%20lactobacillus%20acidophilus%20IIA-2B4.pdf; https://eprints.ums.edu.my/id/eprint/30723/; https://www.scopus.com/record/display.uri?eid=2-s2.0-84929912214&doi=10.19026%2fajfst.8.1459&origin=inward&txGid=556bc8c038a787e7da368f221adfc241

Proteolysis is one of the most important biochemical changes affecting proteins during the ripening and preservation of fermented beef sausages. In this study, proteolytic activities of two Indonesian probiotics, Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4 used as starters...