The effect of heating temperature on the stability of bacteriocins produced by Growol isolate lactic acid bacteria
Growol is a functional food resulting from fermented cassava which is made through a process of soaking in water. During the soaking process, fermentation occurs by probiotic lactic acid bacteria. The aim of this research is to determine the effect of heating temperature on the stability of the bact...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/125/e3sconf_iconard2024_02005.pdf |
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