Lactic Acid Bacteria Diversity in Dengke Naniura, A Traditional Fermented Food from North Sumatra, Indonesia
The aims is to investigate lactic acid bacteria (LAB) diversity in Dengke Naniura at 3 and 5 days fermentation. By comparing these intervals, the research identifies optimal time for peak microbial activity and organic acid production, which are crucial for inhibiting pathogens in Dengke Naniura. This study is highly relevant for establishing food safety standards and scientific validation for Bataknese culinary practices, transforming cultural heritage into a standardized functional food