Potensi Bakteri Asam Laktat yang Diisolasi dari Nira Aren dalam Menghambat Pertumbuhan Bakteri Patogen Asal Pangan
DAFTAR PUSTAKA
Abdullah, W., Usman, R., Raden, I., Sitti, A., Ilma, S.,Zulfikar, L., Rianda, B dan
Abdi, L. 2015. Potency of Natural Sweetener : Brown Sugar. Transactions
on Business and Economics. 12(1). 12-23.
Amezquita, A. and M.M. Brashears. 2002. Competitive Inhibition of Listeria
monocytogenes in Ready to-eat Meat Products by Lactic Acid Bacteria.
Food Protection Journal. 65(2): 316-325.
Argyri AA, Zoumpopoulou G, Karatzas GKA, Tsakalidou E, Nychas EGJ,
Panagou EZ, assou CC. 2013. Selection of potential probiotic lactic acid
bacteria from fermented lives by in vitro tests. Food Microbiol.
33:282-291
Ashraf, R and Shah, N. P. 2011. Antibiotic Resistance of Probiotic Organisms
and Safety of Probiotic Dairy Product. Journal International of Food. 2(1):
23-50.
Axellson, L. 1998. Lactic Acid Bacteria : Classification and Physiology In Lactic
Acid Bacteria : Microbiology and Functional Aspect Salmminen S and A.
Wright (ED) . 2nd. New York: Marcel Dekker Inc.
Baeumler, A., Hargis, B. M. dan Tsolis, R. M. 2000. Tracing the origin of
Salmonella outbreaks. Science.
Badan Pengawas Obat dan Makanan Republik Indonesia. 2013. Berbagai Jenis
Bahaya Bakteri serta Penanganannya. Direktorat Surveilan dan
Penyuluhan Keamanan Pangan Deputi III.
Benech, R.O., E.E. Kheadr, R. Laridi, C. Laeroix, and I. Fills. 2002. Inhibition of
Listeria innocua in Cheddar Cheese by Addition of Nisin-Z in Liposomes
or by in situ Production in Mixed Culture. Journal of Applied
Environmental Microbiology. 68 (8): 3683-3690.
Buckle, K.A., Edwards, R.A., Fleet, G.H & Wootton, M. 2007. Ilmu Pangan.
Purnomo H. & Adiono (eds). Universitas Indonesia Press, Jakarta.
Cahyaningsih, H. E. 2006. Identifikasi Bakteri Asam Laktat Dari Nira Lontar
Serta Aplikasinya Dalam Mereduksi Salmonella typhimurium dan
Aspergillus flavus Pada Biji Kakao. [Skripsi]. Fakultas Teknologi
Pertanian Institut Pertanian Bogor.
Direktur Jenderal Perkebunan. 2006. Perkembangan Aren di Indonesia. Prosiding
Seminar Nasional Aren. Tondano, 9 Juni 2004. Balai Penelitian Tanaman
Kelapa dan Palma Lain. 1(2): 138-144.
Djide, M. N., dan Sartini, 2008, Isolasi, Identifikasi Bakteri Asam Laktat dari Kol
Brassica oleracea L. dan Potensinya sebagai Antagonis Vibrio
Universitas Sumatera Utara
33
harveyi In Vitro, Torani, Vol.18 (3) : 211-216.
Djide, M. N. dan Wahyuddin, E. 2008. Isolasi Bakteri Asam Laktat dari Air Susu Ibu dan
Potensinya dalam Penurunan Kadar Kolestrol Secara In Vitro. Majalah Farmasi
dan Farmakologi. 12(3): 15-30.
Effendi, D. 2010. Prospek Pengembangan Tanaman Aren (Arenga pinnata Merr)
Mendukung Kebutuhan Bioetanol di Indonesia. Jurnal Prespektif. 9(1). 36-46.
Fadhillah, A., Hafsan dan Fatmawati. 2015. Penurunan Kadar Kolesterol Oleh Bakteri
Asam Laktat Asal Dangke Secara In Vitro. Prosiding. Makassar: Fakultas Sains
dan Teknologi. UIN.
Frazier, W. C. dan Westhoff. 1998. Food Microbiology. 4th Edition. Mc Graw. Hill. New
York, Chapter 9. In Ray, B and M. Daescel. Food Biopreservatives of Microbial
Origins.
Gan, S. 1987. Farmakologi dan Terapi, Edisi 3. Bagian Farmakologi, Fakultas
Kedokteran, Universitas Indonesia. Jakarta.
Handayani, A. N. 2001. Mempelajari Sifat Antimikotin Lactobacillus plantarum kik
Terhadap Penicillium citrinum. [Skripsi]. Fakultas Teknologi Pertanian Institut
Pertanian Bogor.
Hussein, H. 2009. Influence of Gamma Rays on the Ability of Lactobacillus acidophilus
and Lactobacillus casei for Lowering Cholesterol and Aflatoxin. Journal of
Radiation Research and Applied Science. 2(3): 1-7.
Jack, R., Tagg, J dan Ray, B. 1995. Bacteriocin of Gram Positive Bacteria. Journal
Microbial: 171-200.
Jay, JM. 1996. Modern Food Microbiology. Edisi ke-5. New York: Chapman anda Hall.
Jay, James M., Martin J. Loessner, David A. Golden. 2005. Modern Food Microbiology.
Seventh Edition. USA (US): Springer Science + Business Media, Inc.
Jayaprakash, B., P.R, Suresh., Meera, M., Balachandran, M., Balkrishnan, P. 2013.
Keraamritham a Health Drink from Coconut Inflorensence Sap. Article.
Jenie, B., Suliantari, Andjaja, N. 2000. Pengembangan Produk Makanan Tradisional
Rendah Garam Berbasis Ikan Melalui Aplikasi Bakteri Asam Laktat Penghasil
Bakteriosin. Laporan Penelitian Hibah Bersaing tahun 1999/2000.
Kharisma, M. 2014. Profil Bakteri Asam Laktat dan Bakteri Pembentuk Asam Pada Nira
Kelapa (Cocos nucifera). [Skripsi]. Fakultas Teknologi Pertanian Institut Pertanian
Bogor.
Universitas Sumatera Utara
34
Krismurtono, M. 2012. Feed Batch Alcoholic Fermentation of Palm Juice (Arenga
pinnata Mer) Influence of the Feeding Rate on Yeast, Yield and Productivity.
Journal International of Engineering and Technology. 2(5): 55-70.
Kusmiati & Amarila, M. 2002. Aktivitas Bakteriosin Dari Bakteri Leuconostoc
mesenteroides Pbac1 Pada Berbagai Media. Jurnal Mareka Kesehatan. 6(1):
16-19.
Leverrier P, Dimova D, Pichereau V, Auffray Y, Boyaval P, Jan G. 2003. Susceptibility
and adaptive response to bile salts in Propionibacterium freudenreichii :
physiological and proteomic analysis. Journal of Application Environmental
Microbiologi. 69(7):3809-3818
Loessner, M. S., Guenther, and S. Scherer. 2002. A Pediocinproducing Lactobacillus
plantarum strain inhibits Listeria monocytogenes in a Multispecies Cheese Surface
Microbial Ripening Consortium. Journal of Applied Environmental Microbiology
69 (3): 1854-1857.
Lin WH, Hwang CF, Chen LW, Tsen HY. 2006. Viable counts, characteristic evaluation
for commercial lactic acid bacteria product [short communication]. Journal of
Food Microbiol. 23(1): 74-81.
Lisal, J. S. 2005. Konsep Probiotik Dan Prebiotik Untuk Modulasi Mikrobiota Usus
Besar. Jurnal Medis. Nusa Tenggara Timur. 26(4): 259-262.
Melia, S dan Indri, J. 2010. Potensi Dadih Susu Sapi Mutan Lactococcus lactis Dengan
Kandungan Bakteriosin Terhadap Bakteri Patogen. Jurnal Ilmu Kesehatan dan
Pangan. 2(1): 1-6.
Morgolles A, Gracia L, Sanchez B, Gueimonde M, Gavilan CG. 2003. Characterisation
of a Bifidobacterium strain with acquired resistance to cholate-A preliminary study.
Int ernational Journal of Food Microbiology. 82:191-198.
Mourad, S dan Meriem, T. 2008. Potensi BAL Yang Diisolasi dari ASI (Air Susu Ibu)
Sebagai Probiotik. Jurnal Ilmu Pangan. 2(1): 3-11.
Muralidharan, K and Deepthi, N. 2013. Coconut Neera- the Hidden Unexplored Treasure.
Indian Coconut Journal. 4(8): 1-20.
Naidu, A.S. and R.A. Clemens. 2000. Probiotics. In: Natural Food Antimicrobial Systems.
Naidu, A.S. (Ed). CRC Press, LLC. pp. 431-462.
Naknean, P, M. Meenune, G. Roudaut. 2010. Characterization of palm sap harvested
Songkhla province, Southern Thailand. Journal of International Food Resource.
17 (1): 977-986.
Universitas Sumatera Utara
35
Ningsih, C. 2006. Identifikasi Bakteri Asam Laktat dari Nira Lontar Serta Aplikasinya
Dalam Mereduksi Salmonella thypimurium dan Aspergillus flavus pada Biji Kakao.
[Skripsi]. Fakultas Ilmu Pangan Institut Pertanian Bogor.
Nurnaafi, A. 2016. Seleksi dan Karakterisasi Bakteri Asam Laktat Asal Bekasam Sebagai
Probiotik. [Skripsi]. Sekolah PascaSarjana. Institut Pertanian Bogor.
Oscariz, J.C. and A.G. Pisabarro. 2000. Classification and Mode of Action of
Membrane-Active Bacteriocins Produced by Gram-Positive Bacteria. International
Journal of Microbiology 4 (1): 13-19.
Rahayu, E.S., Ekasari, A., Wardhani, A.K., & Margino, S. (1999). Screening of Lactic
Acid Bacteria from Meat and Meat Product as Bacteriocin Producer. Proceeding of
Food National Conference. 2(1). Yogyakarta.
Rachmawati, I., Suranto & Ratna, S. 2006. Uji Anti Bakteri Asam Laktat Asal Asinan
Sawi Terhadap Bakteri Patogen. Jurnal Bioteknologi 2(2): 43-48.
Rusbana, T, B. 2009. Kajian Pengawetan Nira Menggunakan Asap Cairan Tempurung
Kelapa. [Skripsi]. Institut Pertanian Bogor.
Salminen, S., Wright, A., Ouwehand, A. 2004. Lactic Acid Bacteria. Marcel Dekker, Inc.
New York. Bassel.
Sharpe, EM. 1979.Identification of Lactic Acid Bacteria. Di dalam: FA. Skinner dan D.W.
Lovelock (eds). Identification Methodes for Microbiology. 2th edition. Academic
Press, London.
Silitonga, Y, W., It, J dan Dwi, S. 2010. Pengendalian Sel Biofilm Bakteri Patogen
Opportunistik Dengan Panas dan Klorin. [Skripsi]. Fakultas MIPA. Universitas
Sumatera Utara.
Surono. I.S. 2003. In vitro Probiotic properties of indigenous dadih lactic bacteria Asian
Aust. Journal of Animal. Sci. 16.5. 726-731.
Sulistyo, J., Cahyaningsih, H dan jenny, B. 2014. Application of Lactic Acid Bacteria to
Control Microbial Contaminants During Fermentation of Cocoa Beans.
International Journal ofResearch in Agriculture and Food Sciences. 2(5): 16-20.
Usmiati, S., Broto, W., Setiyanto, H. 2011. Karakteristik Dadih Susu Sapi yang
Menggunakan Starter Bakteri Probiotik. Jurnal Ilmu Ternak dan Veteriner. 16(2):
1-23.
Vidanapathirana, S., Atputharajah, J., Samarajeewa, U. 1983. Microbiology of Coconut
Sap Fermentation. Vidyoday, Journal of Science. Lett. 11: 1-12.
Wang, N. 2004. Enzyme Kinetic of Invertase via Initial Rate Determination. Departement
of Chemical Engineering. University of Maryland.
Universitas Sumatera Utara
36
Xia, Qiuyu, Rui Li, Songlin Zhao, Weljun, C., Hua, C., Minmin, T. 2011. Composition
Changes of Post-harvest Coconut Inflorencense Sap During Natural Fermentation.
Journal of Biotechnology African. 10(66): 12-25
Yuliana, N. (2007). Profile of Rusip Fermentation Made From Anchovies (Stolephorus
sp). Agritechnology Journal. 27(1): 12–17.
Zavaglia, A.G., G Kociubinski, P. Perez and G. De Antoni. 1998. Isolation and
Characterization of Bifidobacterium Strains For Probiotic Formulation. Journal of
Food Protect. 6(1): 865-873.
Zalan, Z.; E. Nemeth; A. Barath & A. Halasz (2005). Hydrogen peroxide and bacteriocin
production of Lactobacillus spp. Journal of Food Biotechnology. 4(3): 219-225.
Universitas Sumatera Utara
Abdullah, W., Usman, R., Raden, I., Sitti, A., Ilma, S.,Zulfikar, L., Rianda, B dan
Abdi, L. 2015. Potency of Natural Sweetener : Brown Sugar. Transactions
on Business and Economics. 12(1). 12-23.
Amezquita, A. and M.M. Brashears. 2002. Competitive Inhibition of Listeria
monocytogenes in Ready to-eat Meat Products by Lactic Acid Bacteria.
Food Protection Journal. 65(2): 316-325.
Argyri AA, Zoumpopoulou G, Karatzas GKA, Tsakalidou E, Nychas EGJ,
Panagou EZ, assou CC. 2013. Selection of potential probiotic lactic acid
bacteria from fermented lives by in vitro tests. Food Microbiol.
33:282-291
Ashraf, R and Shah, N. P. 2011. Antibiotic Resistance of Probiotic Organisms
and Safety of Probiotic Dairy Product. Journal International of Food. 2(1):
23-50.
Axellson, L. 1998. Lactic Acid Bacteria : Classification and Physiology In Lactic
Acid Bacteria : Microbiology and Functional Aspect Salmminen S and A.
Wright (ED) . 2nd. New York: Marcel Dekker Inc.
Baeumler, A., Hargis, B. M. dan Tsolis, R. M. 2000. Tracing the origin of
Salmonella outbreaks. Science.
Badan Pengawas Obat dan Makanan Republik Indonesia. 2013. Berbagai Jenis
Bahaya Bakteri serta Penanganannya. Direktorat Surveilan dan
Penyuluhan Keamanan Pangan Deputi III.
Benech, R.O., E.E. Kheadr, R. Laridi, C. Laeroix, and I. Fills. 2002. Inhibition of
Listeria innocua in Cheddar Cheese by Addition of Nisin-Z in Liposomes
or by in situ Production in Mixed Culture. Journal of Applied
Environmental Microbiology. 68 (8): 3683-3690.
Buckle, K.A., Edwards, R.A., Fleet, G.H & Wootton, M. 2007. Ilmu Pangan.
Purnomo H. & Adiono (eds). Universitas Indonesia Press, Jakarta.
Cahyaningsih, H. E. 2006. Identifikasi Bakteri Asam Laktat Dari Nira Lontar
Serta Aplikasinya Dalam Mereduksi Salmonella typhimurium dan
Aspergillus flavus Pada Biji Kakao. [Skripsi]. Fakultas Teknologi
Pertanian Institut Pertanian Bogor.
Direktur Jenderal Perkebunan. 2006. Perkembangan Aren di Indonesia. Prosiding
Seminar Nasional Aren. Tondano, 9 Juni 2004. Balai Penelitian Tanaman
Kelapa dan Palma Lain. 1(2): 138-144.
Djide, M. N., dan Sartini, 2008, Isolasi, Identifikasi Bakteri Asam Laktat dari Kol
Brassica oleracea L. dan Potensinya sebagai Antagonis Vibrio
Universitas Sumatera Utara
33
harveyi In Vitro, Torani, Vol.18 (3) : 211-216.
Djide, M. N. dan Wahyuddin, E. 2008. Isolasi Bakteri Asam Laktat dari Air Susu Ibu dan
Potensinya dalam Penurunan Kadar Kolestrol Secara In Vitro. Majalah Farmasi
dan Farmakologi. 12(3): 15-30.
Effendi, D. 2010. Prospek Pengembangan Tanaman Aren (Arenga pinnata Merr)
Mendukung Kebutuhan Bioetanol di Indonesia. Jurnal Prespektif. 9(1). 36-46.
Fadhillah, A., Hafsan dan Fatmawati. 2015. Penurunan Kadar Kolesterol Oleh Bakteri
Asam Laktat Asal Dangke Secara In Vitro. Prosiding. Makassar: Fakultas Sains
dan Teknologi. UIN.
Frazier, W. C. dan Westhoff. 1998. Food Microbiology. 4th Edition. Mc Graw. Hill. New
York, Chapter 9. In Ray, B and M. Daescel. Food Biopreservatives of Microbial
Origins.
Gan, S. 1987. Farmakologi dan Terapi, Edisi 3. Bagian Farmakologi, Fakultas
Kedokteran, Universitas Indonesia. Jakarta.
Handayani, A. N. 2001. Mempelajari Sifat Antimikotin Lactobacillus plantarum kik
Terhadap Penicillium citrinum. [Skripsi]. Fakultas Teknologi Pertanian Institut
Pertanian Bogor.
Hussein, H. 2009. Influence of Gamma Rays on the Ability of Lactobacillus acidophilus
and Lactobacillus casei for Lowering Cholesterol and Aflatoxin. Journal of
Radiation Research and Applied Science. 2(3): 1-7.
Jack, R., Tagg, J dan Ray, B. 1995. Bacteriocin of Gram Positive Bacteria. Journal
Microbial: 171-200.
Jay, JM. 1996. Modern Food Microbiology. Edisi ke-5. New York: Chapman anda Hall.
Jay, James M., Martin J. Loessner, David A. Golden. 2005. Modern Food Microbiology.
Seventh Edition. USA (US): Springer Science + Business Media, Inc.
Jayaprakash, B., P.R, Suresh., Meera, M., Balachandran, M., Balkrishnan, P. 2013.
Keraamritham a Health Drink from Coconut Inflorensence Sap. Article.
Jenie, B., Suliantari, Andjaja, N. 2000. Pengembangan Produk Makanan Tradisional
Rendah Garam Berbasis Ikan Melalui Aplikasi Bakteri Asam Laktat Penghasil
Bakteriosin. Laporan Penelitian Hibah Bersaing tahun 1999/2000.
Kharisma, M. 2014. Profil Bakteri Asam Laktat dan Bakteri Pembentuk Asam Pada Nira
Kelapa (Cocos nucifera). [Skripsi]. Fakultas Teknologi Pertanian Institut Pertanian
Bogor.
Universitas Sumatera Utara
34
Krismurtono, M. 2012. Feed Batch Alcoholic Fermentation of Palm Juice (Arenga
pinnata Mer) Influence of the Feeding Rate on Yeast, Yield and Productivity.
Journal International of Engineering and Technology. 2(5): 55-70.
Kusmiati & Amarila, M. 2002. Aktivitas Bakteriosin Dari Bakteri Leuconostoc
mesenteroides Pbac1 Pada Berbagai Media. Jurnal Mareka Kesehatan. 6(1):
16-19.
Leverrier P, Dimova D, Pichereau V, Auffray Y, Boyaval P, Jan G. 2003. Susceptibility
and adaptive response to bile salts in Propionibacterium freudenreichii :
physiological and proteomic analysis. Journal of Application Environmental
Microbiologi. 69(7):3809-3818
Loessner, M. S., Guenther, and S. Scherer. 2002. A Pediocinproducing Lactobacillus
plantarum strain inhibits Listeria monocytogenes in a Multispecies Cheese Surface
Microbial Ripening Consortium. Journal of Applied Environmental Microbiology
69 (3): 1854-1857.
Lin WH, Hwang CF, Chen LW, Tsen HY. 2006. Viable counts, characteristic evaluation
for commercial lactic acid bacteria product [short communication]. Journal of
Food Microbiol. 23(1): 74-81.
Lisal, J. S. 2005. Konsep Probiotik Dan Prebiotik Untuk Modulasi Mikrobiota Usus
Besar. Jurnal Medis. Nusa Tenggara Timur. 26(4): 259-262.
Melia, S dan Indri, J. 2010. Potensi Dadih Susu Sapi Mutan Lactococcus lactis Dengan
Kandungan Bakteriosin Terhadap Bakteri Patogen. Jurnal Ilmu Kesehatan dan
Pangan. 2(1): 1-6.
Morgolles A, Gracia L, Sanchez B, Gueimonde M, Gavilan CG. 2003. Characterisation
of a Bifidobacterium strain with acquired resistance to cholate-A preliminary study.
Int ernational Journal of Food Microbiology. 82:191-198.
Mourad, S dan Meriem, T. 2008. Potensi BAL Yang Diisolasi dari ASI (Air Susu Ibu)
Sebagai Probiotik. Jurnal Ilmu Pangan. 2(1): 3-11.
Muralidharan, K and Deepthi, N. 2013. Coconut Neera- the Hidden Unexplored Treasure.
Indian Coconut Journal. 4(8): 1-20.
Naidu, A.S. and R.A. Clemens. 2000. Probiotics. In: Natural Food Antimicrobial Systems.
Naidu, A.S. (Ed). CRC Press, LLC. pp. 431-462.
Naknean, P, M. Meenune, G. Roudaut. 2010. Characterization of palm sap harvested
Songkhla province, Southern Thailand. Journal of International Food Resource.
17 (1): 977-986.
Universitas Sumatera Utara
35
Ningsih, C. 2006. Identifikasi Bakteri Asam Laktat dari Nira Lontar Serta Aplikasinya
Dalam Mereduksi Salmonella thypimurium dan Aspergillus flavus pada Biji Kakao.
[Skripsi]. Fakultas Ilmu Pangan Institut Pertanian Bogor.
Nurnaafi, A. 2016. Seleksi dan Karakterisasi Bakteri Asam Laktat Asal Bekasam Sebagai
Probiotik. [Skripsi]. Sekolah PascaSarjana. Institut Pertanian Bogor.
Oscariz, J.C. and A.G. Pisabarro. 2000. Classification and Mode of Action of
Membrane-Active Bacteriocins Produced by Gram-Positive Bacteria. International
Journal of Microbiology 4 (1): 13-19.
Rahayu, E.S., Ekasari, A., Wardhani, A.K., & Margino, S. (1999). Screening of Lactic
Acid Bacteria from Meat and Meat Product as Bacteriocin Producer. Proceeding of
Food National Conference. 2(1). Yogyakarta.
Rachmawati, I., Suranto & Ratna, S. 2006. Uji Anti Bakteri Asam Laktat Asal Asinan
Sawi Terhadap Bakteri Patogen. Jurnal Bioteknologi 2(2): 43-48.
Rusbana, T, B. 2009. Kajian Pengawetan Nira Menggunakan Asap Cairan Tempurung
Kelapa. [Skripsi]. Institut Pertanian Bogor.
Salminen, S., Wright, A., Ouwehand, A. 2004. Lactic Acid Bacteria. Marcel Dekker, Inc.
New York. Bassel.
Sharpe, EM. 1979.Identification of Lactic Acid Bacteria. Di dalam: FA. Skinner dan D.W.
Lovelock (eds). Identification Methodes for Microbiology. 2th edition. Academic
Press, London.
Silitonga, Y, W., It, J dan Dwi, S. 2010. Pengendalian Sel Biofilm Bakteri Patogen
Opportunistik Dengan Panas dan Klorin. [Skripsi]. Fakultas MIPA. Universitas
Sumatera Utara.
Surono. I.S. 2003. In vitro Probiotic properties of indigenous dadih lactic bacteria Asian
Aust. Journal of Animal. Sci. 16.5. 726-731.
Sulistyo, J., Cahyaningsih, H dan jenny, B. 2014. Application of Lactic Acid Bacteria to
Control Microbial Contaminants During Fermentation of Cocoa Beans.
International Journal ofResearch in Agriculture and Food Sciences. 2(5): 16-20.
Usmiati, S., Broto, W., Setiyanto, H. 2011. Karakteristik Dadih Susu Sapi yang
Menggunakan Starter Bakteri Probiotik. Jurnal Ilmu Ternak dan Veteriner. 16(2):
1-23.
Vidanapathirana, S., Atputharajah, J., Samarajeewa, U. 1983. Microbiology of Coconut
Sap Fermentation. Vidyoday, Journal of Science. Lett. 11: 1-12.
Wang, N. 2004. Enzyme Kinetic of Invertase via Initial Rate Determination. Departement
of Chemical Engineering. University of Maryland.
Universitas Sumatera Utara
36
Xia, Qiuyu, Rui Li, Songlin Zhao, Weljun, C., Hua, C., Minmin, T. 2011. Composition
Changes of Post-harvest Coconut Inflorencense Sap During Natural Fermentation.
Journal of Biotechnology African. 10(66): 12-25
Yuliana, N. (2007). Profile of Rusip Fermentation Made From Anchovies (Stolephorus
sp). Agritechnology Journal. 27(1): 12–17.
Zavaglia, A.G., G Kociubinski, P. Perez and G. De Antoni. 1998. Isolation and
Characterization of Bifidobacterium Strains For Probiotic Formulation. Journal of
Food Protect. 6(1): 865-873.
Zalan, Z.; E. Nemeth; A. Barath & A. Halasz (2005). Hydrogen peroxide and bacteriocin
production of Lactobacillus spp. Journal of Food Biotechnology. 4(3): 219-225.
Universitas Sumatera Utara