Isolasi dan identifikasi bakteri pada ikan tukai.
1993
Efendi Y.
Tukai fish is a kind of traditional product from West Sumatera. It is made from pelagis fish especially Alu-alu fish (Sphyraena sp.). The principles of making Tukai fish is the same as peda fish, but the aging place is different. The aging process of Tukai fish is in the ground while peda fish is in a certain container like a barrel, made from wood. Although fermentation process of Tukai fish and Peda fish is the same, until now there is no processing standard for both of them. Steps in processing Tukai fish had been analysed using qualitative and quantitative microbiological analysis. As the result it was found that there are several kinds of bacteria acted in the processing of tukai fish. This study was carried out to isolate and identify bacteria from tukai fish. Eleven isolates were characterized and identified as Micrococcus, Staphylococcus, Streptococcus, Pediococcus, Bacillus, Lactobacillus, Vibrio, Clostridium, Pseudomonas, Corynebacterium and Eschericia coli. Bacteria active in Tukai fish fermentation process is Micrococcus, Staphylococcus, Pediococcus, Lactobacillus and Pseudomonas.
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