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Abstract
Coccus bactria is the cell of bacteria formed ball or ellip in 0,5 – 1µm diameter. Fermented durian is the fermented food prepared from spontaneous fermentation of durian (Durio zibethinus)with or without salt by wild bacteria. The sources of data in this study was laboratory analysis. Productions center of fermented durian, traditional markets were sampled for the experiment. Sampels were collected weekly in a month. Samples were analyzed microbiologically to determine and identify bacteria infermented durian. There were two species of coccus bacteria involved in fermented durian namely Pediococcus acidilacticiand Leuconostoc mesentroides. The specieseswere included in lactic acid bacteria.Lactic acid (C2H5COOH) is the organic acid that can serve as a food preservation
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References
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References
Anonim. 1995. Susunan Resep Makanan Tradisional Spesifik Bengkulu Dalam Rangka Lomba Menu Masakan Tradisional Tingkat Propinsi Bengkulu 1995. Tim Penggerak PKK Propinsi Dati I.
Anonim. 1995. Kasiat Makanan Tradisional. Widya Karya Nasional Makanan Tradisional 6-7 Juli 1995. Kantor Menteri Negara Urusan Pangan, Jakarta.
Buhanan, R.E dan N.E. Gibbons. 1976. Bergey’s Manual of determinative Bacteriology, 8th Ed. Baltimore: The Williams and Wilkins Company, Baltimore.
Collins and Lyne’s. 1991. Microbiological Methods. Butterworth-Heinemann Halley Court. Jordan Hill Oxford OX2 8EJ.
Dewan Riset Nasional. 1995. Makanan Tradisional. Widya Karya Nasional Makanan Tradisional 6-8 Juni 1995. Jakarta.
Dyson, S and R. McShane. 2009. Fermented Food: The benefits and necessity of fermenting as a process. Food Article : 1 – 4.
Fleming, H.P. 1988. Fermented Vegetable dalam Rose, A.H (Ed) Economic Microbiology, Fermented Food. Academic press. New York.
Frazier, W.C. dan D..C. Westhoff. 1987. Food Microbiology, 4th Ed. McGrawHill Book Company. New York.
Lacerda, Inayara. C.A, Miranda, Rose, Borelli, Beatriz. M, Nunes, Avaro.C, Nrdi, Regina. M.D, Lachance, Marc- Andre and Rosa, Carlos. A. 2005. Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil. International Journal of Food Microbiology 105(2): 213-219
Leisner, J.J, M. Vancanneyt, B. Rusul, Pot, K Lefebvre, A. Fresi and L.K. Tee. 2001. Identification of lactic acid bacteria constituting the predominating microflora in an acid- fermented condiment (tempoyak) popular in Malaysia. Int. J. Food Microbiol 63: 149-157.
Mat Amin, A., Z. Jaafar, and Ng. Lay Khim. 2004. Effect of salt on tempoyak fermentation and sensory evaluation. J. Biological Science 4 (5): 650 – 653.
Speck, M.L. 1976. Compedium of Methods for the Microbiological Examination of Food. American Publich Health Association Washington D.C.
Stamer, J. R. 1979. The lactic acid bacteria: Microbes of diversity. Food Technology. I : 60-65