Physicochemical, microbiological, and sensory characteristics of "" traditional pork products from Bajawa, West Flores, Indonesia.

Background And Aim: is a traditional meat preservation product from Bajawa, a region in East Nusa Tenggara. It is made by mixing pork with salt and corn flour, which is then stored in a bamboo container ( for months. After 6 months of storage, this study examined the physicochemical, microbiological, and sensory properties of .

Detection of antibacterial activity of lactic acid bacteria, isolated from Sumba mare's milk, against Bacillus cereus, Staphylococcus aureus, and Escherichia coli.

Objective: The purpose of this research is to detect the antibacterial properties of lactic acid bacteria (LAB) against pathogenic bacteria.

Materials And Methods: Isolation and determination of spp. Testing of the antibacterial activity of LAB was conducted using filtrate and nonfiltrate forms.