Simultaneous use of Bacillus natto and Rhizopus oligosporus in the fermentation of soybean
碩士 === 大葉大學 === 分子生物科技學系碩士班 === 95 === Japanese natto is made by fermenting intact steamed soybean with Bacillus var. natto, while Indonesian tempeh is made by fermenting dehulled steamed soybean with Rhizopus var. oligosporus. Both products have the same but distinctly respective health-care effect...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/35768729671286094454 |