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Aims: There are many methods of soybean tempeh production as they vary according to the producers. Isolation of lactic acid bacteria (LAB) from tempeh was carried out at different stages of the… (More)
Tempe is a widely consumed Indonesian traditional food which is made from soybean through a fermentation process, mainly by Rhizopus oligosporus. Lactic acid bacteria (LAB) also involves in the… (More)