The wide variety of fermented sausa

The wide variety of fermented sausages in the world is a consequence of variation in raw materials, traditional
habits of people at different regions and different manufacturing processes [1, 2, 3]. Indonesian fermented sausage,
Urutan, is a Balinese tradisional fermented sausage, which is made of lean pork and fat as raw material miced with
sipeces, sugar dan salt. Despite its popularity in Bali, urutan is less popular in the other place due to the lack of pork
as main raw material. As Indonesian people have restriction to pork due to their religion, urutan is unable to be
widely accepted in Indonesia. Hence, development of fermented sausage using other type of meats as raw material is
unavoidable. Lamb is very common in Indonesia and much more acceptable than pork. Lamb is preferable for daily
comsumption in Indonesia, in which it is treated with certain processing such as roasting and making to be ‘satay’.
Given its popularity and preferability, the usage of lamb as a main raw material in fermented sausage is promising to
address the limitation of urutan and therefore interested to be deeply studied. We had successfully isolated a
promosing Indonesia probiotic Lactobacillus plantarum IIA-2C12 from Indonesian local beef Peranakan Ongole
cattle. Previous studies revealed that this strain displayed probiotic characteristics including immunomodulator [4],
antimicrobial activities against pathogenic bacteria [5], anti-diarrhea [6] and produced bacteriocins [7]. L. plantarum
IIA-2C12 had been proved to prevent diarrhea caused by EPEC and repaired the hematology condition of diarrheal
suspected rats [6] and can be applicated as probiotic in yoghurt [4]. A simple and effective strategy for production of
functional meat products is to incorporate functional ingredients such as probiotics [8]. Usually Lactobacillus
species are dominant in sausages, such as Lactobacillus sakei, Lactobacillus curvatus and/or Lactobacillus
plantarum. Other lactobacilli that may be found at minor levels include Lactobacillus pentosus, Lactobacillus
paracasei, Lactobacillus casei and Lactobacillus alimentarius [9]. In this research probiotic L. plantarum IIA-2C12
was used as a starter for lamb sausage fermentation. Physicochemical and microbiological properties were discussed
in comparison to spontaneous lamb sausage fermentation ( in the absence of L. plantarum IIA-2C12).

ผลลัพธ์ (อังกฤษ) 2:

The Wide Variety of Fermented sausages in the World is a consequence of variation in RAW Materials, traditional
habits of different people at different Regions and Manufacturing processes [1, 2, 3]. Indonesian Fermented sausage,
Urutan, is a Balinese Tradisional Fermented sausage, which is Made of Lean pork and FAT As with RAW Material Miced
Sipeces, dan Salt Sugar. Despite ITS popularity in Bali, Urutan Less is popular in the Other Place Due to the Lack of pork
As main RAW Material. As Indonesian people have to pork Restriction Due to their religion, Urutan is unable to be
widely accepted in Indonesia. Hence, Development of Fermented sausage meats using Other Type As of RAW Material is
Unavoidable. Lamb is very common in Indonesia and much more acceptable than pork. Lamb is preferable for Daily
comsumption in Indonesia, in which it is treated with certain Processing such As roasting and Making to be 'Satay'.
Given ITS popularity and Preferability, the usage of Lamb As a main RAW Material in Fermented sausage is promising to
address. the limitation of urutan and therefore interested to be deeply studied. We had successfully isolated a
probiotic Lactobacillus plantarum Promosing Indonesia IIA-2C12 from local Indonesian Beef Peranakan Ongole
cattle. Studies revealed that this strain probiotic previous displayed characteristics including immunomodulator [4],
antimicrobial against pathogenic bacteria Activities [5], Anti-diarrhea [6] and produced bacteriocins [7]. L. plantarum
IIA-2C12 had been proved to Prevent diarrhea caused by EPEC and repaired the hematology condition of diarrheal
suspected rats [6] and Can be applicated As probiotic in Yoghurt [4]. A Simple and effective Strategy for Production of
Meat functional products is to incorporate functional ingredients such As probiotics [8]. Usually Lactobacillus
species are dominant in sausages, such As Lactobacillus sakei, Lactobacillus curvatus and / or Lactobacillus
plantarum. Other lactobacilli that May be Found at levels MINOR pentosus include Lactobacillus, Lactobacillus
Paracasei, Lactobacillus casei and Lactobacillus Alimentarius [9]. Research in this probiotic L. plantarum IIA-2C12
was used As a starter for Lamb sausage fermentation. Physicochemical and microbiological properties were discussed
in comparison to spontaneous fermentation Lamb sausage (in the absence of L. plantarum IIA-2C12).

ผลลัพธ์ (อังกฤษ) 3:

The wide variety of fermented sausages in the world is a consequence of variation in, raw materials traditional
habits. Of people at different regions and different manufacturing processes [1 2 3,,]. Indonesian fermented sausage
Urutan is,,, A Balinese tradisional, fermented sausage which is made of lean pork and fat as raw material miced with
sipeces sugar Dan,, Salt.Despite its popularity, in Bali urutan is less popular in the other place due to the lack of pork
as main raw, material. As Indonesian people have restriction to pork due to, their religion urutan is unable to be
widely accepted in, Indonesia. Hence development of, fermented sausage using other type of meats as raw material is
unavoidable.Lamb is very common in Indonesia and much more acceptable than pork. Lamb is preferable for daily
comsumption, in Indonesia. In which it is treated with certain processing such as roasting and making to be 'Satay'.
Given its popularity, and preferability. The usage of lamb as a main raw material in fermented sausage is promising to
.Address the limitation of urutan and therefore interested to be deeply studied. We had successfully isolated a
promosing. Indonesia probiotic Lactobacillus plantarum IIA-2C12 from Indonesian local beef Peranakan Ongole
cattle. Previous studies. Revealed that this strain displayed probiotic characteristics including immunomodulator [4],
antimicrobial activities against. Pathogenic 5, bacteria []Anti-diarrhea [] and 6 produced bacteriocins [7]. L. Plantarum
IIA-2C12 had been proved to prevent diarrhea caused by EPEC. And repaired the hematology condition of diarrheal
suspected rats [] and 6 can be applicated as probiotic in 4 yoghurt [].). A simple and effective strategy for production of
functional meat products is to incorporate functional ingredients such. As 8 probiotics [].Usually Lactobacillus
species are dominant in sausages such as, Lactobacillus sakei Lactobacillus curvatus, and / or Lactobacillus
plantarum.? Other lactobacilli that may be found at minor levels include Lactobacillus pentosus Lactobacillus
paracasei Lactobacillus,,, Casei and Lactobacillus Alimentarius [9]. In this research probiotic L. Plantarum IIA-2C12
.Was used as a starter for lamb sausage fermentation. Physicochemical and microbiological properties were discussed
in comparison. To spontaneous lamb sausage fermentation (in the absence of L. Plantarum IIA-2C12).