Indonesian tapé ketan fermentation.

@article{Cronk1977IndonesianTK,
  title={Indonesian tap{\'e} ketan fermentation.},
  author={T. C. Cronk and Keith Hartley Steinkraus and L. Ross. Hackler and Leonard R. Mattick},
  journal={Applied and environmental microbiology},
  year={1977},
  volume={33 5},
  pages={
          1067-73
        }
}
Indonesian tapé ketan is a fermentation in which a mold, Amylomyces rouxii Calmette (Chlamydomucor oryzae Went and Prinsen Geerligs), in combination with one or more yeasts such as Endomycopsis burtonii converts steamed rice to a sweet-sour, slightly alcoholic paste. A study was made to determine the biochemical changes that occur in the substrate during fermentation. It was found that the product was ready for consumption after fermentation at 30 degrees C for 36 to 48 h. A. rouxii used about… CONTINUE READING

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