Quality and Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam-Fermented Meat

Rabbit meat bekasam is a traditional fermentation product from Indonesia. This study aimed to determine the chemical and microbiological characteristics of rabbit meat bekasam during the fermentation process in order to isolate, characterize (in vitro and in vivo), and identify lactic acid bacteria...

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Detalles Bibliográficos
Autores principales: Wulandari, Eka, Yurmiati, Husmy, Subroto, Toto, Suradi, Kusmajadi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7207087/
https://www.ncbi.nlm.nih.gov/pubmed/32426716
http://dx.doi.org/10.5851/kosfa.2020.e16

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7207087/
https://www.ncbi.nlm.nih.gov/pubmed/32426716
http://dx.doi.org/10.5851/kosfa.2020.e16

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