Microbiological studies of Indonesian fermented foodstuffs

@article{Dwidjoseputro2005MicrobiologicalSO,
  title={Microbiological studies of Indonesian fermented foodstuffs},
  author={Dakimah Dwidjoseputro and F. T. Wolf},
  journal={Mycopathologia et mycologia applicata},
  year={2005},
  volume={41},
  pages={211-222}
}
Microbiological studies were made of certain Indonesian foodstuffs obtained from Malang, Surakarta, and Djakarta.Saccharomyces cerevisiae andCandida solani were isolated from ragi-roti (a baker's yeast preparation). From ragi-tempe and tempe were isolatedRhizopus oryzae, R. arrhizus, R. oligosporus, R. stolonifer, Mucor Rouxii, M. javanicus andTrichosporon pullulans. The microbiological flora of ragi-tape was found to includeCandida parapsilosis, C. melinii, C. lactosa sp. nov.,Hansenula… Expand
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