Effects of indigenous starter cultures on the microbial and physicochemical characteristics of Urutan, a balinese fermented sausage

Urutan is a Balinese traditional dry fermented sausage prepared from lean pork and various kinds of spice. Urutan is different from the European sausages, because it is fermented under warm condition with fluctuating temperatures of approximately 25°C at night to 50°C during sun drying. In this stud...

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Veröffentlicht in:	Journal of bioscience and bioengineering 2004, Vol.98 (2), p.92-98
Hauptverfasser:	Antara, Nyoman Semadi, Sujaya, I.Nengah, Yokota, Atsushi, Asano, Kozo, Tomita, Fusao
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Biotechnology Enterobacteriaceae FERMENTATION Fundamental and applied biological sciences. Psychology LACTOBACILLUS PLANTARUM Lactobacillus plantarum U201 PEDIOCOCCUS ACIDILACTICI Pediococcus acidilactici U318 SAUSAGES starter culture STARTER CULTURES urutan
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