Ketahanan dan viabilitas probiotik bakteri asam laktat selama proses pembuatan kultur kering dengan metode freeze dan spray drying [Survival and Viability of Lactid Acid Bacteria Probiotic during production of Dried Culture Using Freeze and Spray Drying Methods]

Ketahanan dan viabilitas probiotik bakteri asam laktat selama proses pembuatan kultur kering dengan metode freeze dan spray drying [Survival and Viability of Lactid Acid Bacteria Probiotic during production of Dried Culture Using Freeze and Spray Drying Methods]

Selection on 36 lactid aid bacteria isolate from various source (dadih, sausage, infant faces, gato, chinese leaf pickle, growol and yoghurt) has been carried out based on their potency to reduce choresterol. Based on their ability to assimilate choresterol, conjugate bile solt, restency on bile sal...

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Bibliographic Details
Main Authors: Erni Harmayani 1), Ngatirah 2), Endang S. Rahayu 1), Tyas Utami 1)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2001-08-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Lactic acid bacteria
viability
probiotic
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/4498

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/4498

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