Publication
Evaluation of substrates and storage conditions for preparing and maintaining starter cultures for tempeh fermentation
Details
Author(s):
ML Shambuyi; LR Beuchat; YC Hung; T Nakayama
Type of Document:
Scholarly Article
Publisher/Journal:
International Journal of Food Microbiology
Date of Publication:
1992
Place of Publication:
Not Available
Description
Abstract: Heat-pasteurized cassava root, cowpeas, partially defatted peanuts, rice and soybeans were evaluated for their suitability to support growth and sporulation of the tempeh mold. Rhizopus microsporus var. oligosporus, and the oncom mold, Neurospora intermedia, at 25, 30 and 37
