Bacterial and Fungal Communities in Tempeh as Reveal by Amplified Ribosomal Intergenic Sequence Analysis
Tempeh is an Indonesian traditional fermented food produced using Rhizopus as a starter culture. In practice, however, the starter culture as well as fermentation processes would yield a polymicrobial fermentation, which generated a unique tempeh flavor and texture. This condition makes Indonesian t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2013-06-01
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| Series: | Hayati Journal of Biosciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S197830191630105X |