Microbiological Quality of Smoke Yellow Tail Fish from Youtefa Market Papua

Micobiologicaly Quality Of “Laor” Worms (Polychaeta) From Lawena Beach, Village Hutumury Ambon City

Quality of Kurisi Meat (Nemipterus japonicus), Results of Fisherman Catching in Branta Fishing Port, Pamekasan

Deteksi dan identifikasi molekuler Salmonella spp. dalam terasi tradisional: analisis menggunakan multiplex PCR dan sekuensing 16S rDNA

Isolation of Fatty Acid and Pigment Cntent of Sargassum crassifolium as A Source of Natural Antioxidant

Detection of Biogenic Amine Producing Bacteria in Scombridae Fish based on Multiplex PCR assay

Isolation of chlorophyll a and analysis of antioxidant activity from microalgae C. vulgaris

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

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

Halophilic and halotolerant bacteria from raw water of salt ponds of Trunojoyo University Madura