Application of lactic acid bacteria to improve the food safety of sago starch
Sago starch production in local industries is still carried out traditionally and uses poor-quality water. This production causes sago starch to be fermented spontaneously, resulting in sour sago and possibly contamination by pathogenic bacteria. Lactic acid bacteria (LAB) can produce lactic acid an...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
indonesian research institute for biotechnology and bioindustry
2024-10-01
|
| Series: | Menara Perkebunan |
| Subjects: | |
| Online Access: | https://mp.iribb.org/mpjurnal/article/view/579 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|