About: http://webisa.webdatacommons.org/87661669

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	Factors such as processing conditions, initial concentration of Micrococcaceae in the mixture, maturation time, number of lactic acid bacteria, and pH of the product can influence the final size of the Micrococcaceae population.
http://www.w3.org/ns/prov#wasQuotedFrom	scielo.br