DYNAMICS OF MICROBIAL COMMUNITY DURING TEMPEH FERMENTATION
Tempeh is sliceable soybean-cake fermented by Rhizopus oligosporus. Various bacteria were detected in tempeh employing cultivation technique with limited information about their origin or sources. The present study aimed to examine the source/s of bacterial community in tempeh by combining metageno...
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| Format: | Article |
| Language: | English |
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SEAMEO, BIOTROP
2021-04-01
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| Series: | Biotropia: The Southeast Asian Journal of Tropical Biology |
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| Online Access: | https://journal.biotrop.org/index.php/biotropia/article/view/820 |