Lactic Acid Bacteria from Tempeh and Their Ability to Acidify Soybeans in Tempeh Fermentation
Tempeh is the most famous traditional fermented food in Indonesia. Tempeh fermentation consists of two stages. In the first stage, the acidification of soybeans used bacteria around 24 hours. Lactic acid bacteria are found in tempeh. Therefore, this study is aimed to investigate the diversity of LA...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Society for Microbiology
2021-03-01
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| Series: | Microbiology Indonesia |
| Online Access: | https://jurnal.permi.or.id/index.php/mionline/article/view/794 |