LUH PUTU TRISNA DARMAYANTI; PUTU WIDYA INDRA ASTUTI. Pemanfaatan Bakteri Asam Laktat pada Fermentasi Berbasis Nabati dan Hewani dalam Pengembangan Pangan Fungsional: Sebuah Tinjauan Pustaka: Utilization of Lactic Acid Bacteria in Plant-Based and Animal-Based Fermentation for Functional Food Development: A Literature Review. Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), [S. l.], v. 13, n. 01, p. 35–39, 2026. DOI: 10.24843/MITP2026.v13.i2.p35-39. Disponível em: https://ejournal3.unud.ac.id/index.php/pangan/article/view/3531. Acesso em: 2 jul. 2026.