Open AccessLactic Acid Bacteria from Tempeh and Their Ability to Acidify Soybeans in Tempeh Fermentation
Author(s) -
Tati Barus,
Gabriela Giovania,
Bibiana Widiyati Lay
Publication year - 2020
Publication title -
microbiology indonesia
Language(s) - English
Resource type - Journals
eISSN - 2087-8575
pISSN - 1978-3477
DOI - 10.5454/mi.14.4.4
Subject(s) - lactobacillus fermentum , weissella , fermentation , food science , lactic acid , lactobacillus , bacteria , biology , microbiology and biotechnology , lactobacillaceae , fermentation in food processing , lactobacillus plantarum , leuconostoc , genetics