Dominant Enterobacteriaceae in tempeh were primarily originated from soybean
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-021-00915-x.pdf
Reference43 articles.
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4. Ampe F, Benomar N, Moizan C, Wacher C, Guyot J. Polyphasic study of spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentation. Applied and Environmental Microbiology. 65: 5464-5473 (1999)
5. Ashenafi M. Microbiological evaluation of tofu and tempeh during processing and storage. Plant Foods for Human Nutrition. 45: 183-189 (1994)
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