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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Bibliographic Details
Published in:Food Sci Anim Resour
Main Authors: Wulandari, Eka, Yurmiati, Husmy, Subroto, Toto, Suradi, Kusmajadi
Format: Artigo
Language:Inglês
Published: Korean Society for Food Science of Animal Resources 2020
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Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC7207087/
https://ncbi.nlm.nih.gov/pubmed/32426716
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e16
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