Microbial growth dynamics during tempe fermentation in two different home industries

  • Published 2015

Abstract

Tempe is a traditional fermented food of Indonesia that has been recognised globally. The main starter culture for tempe fermentation is Rhizopus oligosporus, however several researchers have detected yeasts and lactic acid bacteria (LAB) from tempe. The present research aimed to evaluate the presence, growth dynamics and interactions of moulds, yeasts and… (More)

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