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

• Main Authors: Dyah Nurul Afiyah, Irma Isnafia Arief, Cahyo Budiman
• Format: Article
• Language: English; English
• Published: Maxwell Science Publications 2015
• Subjects: TP200-248 Chemicals: Manufacture, use, etc.; TS1950-1982 Animal products
• Online Access: 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
• Institution: Universiti Malaysia Sabah

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...