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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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
indonesian research institute for biotechnology and bioindustry
2024-10-01
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| Series: | Menara Perkebunan |
| Subjects: | |
| Online Access: | https://mp.iribb.org/mpjurnal/article/view/579 |
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