Application of lactic acid bacteria to improve the food safety of sago starch

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...

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Bibliographic Details
Main Authors: Tryanisa Ridla Amalia, Titi Candra Sunarti, Anja Meryandini
Format: Article
Language:English
Published: indonesian research institute for biotechnology and bioindustry 2024-10-01
Series:Menara Perkebunan
Subjects:
drinking water
e. coli
fermentation
lactic acid
salmonella sp.
Online Access:https://mp.iribb.org/mpjurnal/article/view/579
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