Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture
Jyoti Prakash Tamang, Anu Anupma, H. Nakibapher Jones Shangpliang
Topics & Concepts
Rhizopus oligosporusTempeAspergillus oryzaeBiologyStarterDomesticationFermentation in food processingBiotechnologyRhizopusFermentationFood scienceGeneticsLactic acidBacteriaProbiotics and Fermented FoodsGenomics and Phylogenetic StudiesMicrobial Metabolites in Food Biotechnology