Peptone characteristics from eel (Anguilla bicolor) viscera as a nutrient for bacterial growth

Characteristic of spoiled mackerel fish peptone (Rastrelliger sp.) and application in Wickerhamomyces anomalus growth

Profile of proximate, amino acid, and fatty acids of complementary food with fish meal raw ingredients

The effect of kaffir lime leaf and photo-oxidized starch coating on the chemical and microbial characteristics of Bali sardinella fish

Screening bioactive compounds of marine endophytic fungi as antibacteria from Buton Island, Southeast Sulawesi

Aktivitas antibakteri Lactobacillus sp. GMP1 dan Weisella ap. GMP12 terhadap beberapa bakteri pembawa penyakit pada makanan

The Effect of Salt Addition on Chemical Characteristics of and Bacterial Growth on Three Spot Gourami (Trichogaster trichopterus)

Effectiveness of Gracilaria sp. Against Total Microbes Flying Fish and Tuna In Room Temperature Storage

Nutrition and Bioactive Compound of Seaweed (Euchema cottonii) with Hanging Raft Method at Different Depths

The effect of using different types of gases on tuna meat quality during cool storage

Antibacterial activity (Pseudomonas aeruginosa and Staphylococcus aureus) of ethanol extract from watercress (Nasturtium officinale)

Bacillus sp. is one bacterial genus causing spoilage of fishery products. The aim of the research was to find out the characteristics of Bacillus sp. from small crab (Portunus pelagicus) fresh and canned products in Company X. Five of 20 stocks or isolate fresh swimming crab and 12 stocks of bacteria cans swimming crab products namely HRN 3, NTG 3, CAD, Claw Meat 2 and Lump 1 were identified as Bacillus. Their optimal growth were at 37 C, PH 7 and salinity 3%. One starin namely Lump i can survive on two hours of heatig at 100 C.

keywords: Bacillus sp. flat sour, swimming crab