THE DIVERSITY OF BAKTERIA AND FUNGI THAT PLAY A ROLE IN TEMPE FERMENTATION PROCESS AND ITS METABOLITES CHANGES
Tempe is fermented soybean derived from Java, Indonesia that can be used as functional food due to its high nutritional content and positive impact on health. Various studies on the role of microorganisms in the process of fermenting soybeans into tempe have been carried out. Fungi and bacteria that...
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| Format: | Dissertations |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/70157 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |