Open AccessThe role of lactic acid bacteria on safety and quality of fermented foods
Author(s) -
Nyoman Semadi Antara,
Ida Bagus Wayan Gunam,
Pande Ketut Diah Kencana,
I Made Supartha Utama
Publication year - 2019
Publication title -
aip conference proceedings
Language(s) - English
Resource type - Conference proceedings
SCImago Journal Rank - 0.177
H-Index - 75
eISSN - 1551-7616
pISSN - 0094-243X
DOI - 10.1063/1.5125509
Subject(s) - fermentation , starter , lactic acid , food science , fermentation in food processing , microorganism , bacteria , microbiology and biotechnology , biology , genetics
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