Reducing the Foodborne Pathogens (E.coli 0157:H7 and Staphylococcus aureus) growth in Low Salt condition using soy sauce starter cultures | Indonesia International Institute for Life Sciences

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Reducing the Foodborne Pathogens (E.coli 0157:H7 and Staphylococcus aureus) growth in Low Salt condition using soy sauce starter cultures

Eric Bernardus Lili Sandjaja - Personal Name;

The use of Tentragenococcus halophilus and zygosacchoromyces rouxii as soy sauce starter culture has been known to produce volatile aromatic and flavor confounding compounds, however none has exposed the microbial safety capability of these starter cultures. In this study, the effect of soy sauce starter inoculation against model pathogenic bacteria, staphylococcus aureus.

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4th Floor-i3L Library (Thesis) BT 21-002

T202101006

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Detail Information

Series Title: -
Call Number: BT 21-002
Publisher: Jakarta : i3L, Jakarta., 2021
Collation: xi; 51p; illus;30cm
Language: English
ISBN/ISSN: -
Classification: BT 21-002
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): Tetragenococcus halophilus
Zygosaccharomyces rouxii
staphylococcus aureus
microbial enumeration, pH, etanol
Specific Detail Info: -
Statement of Responsibility: -

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