Microbial dynamics during barley tempeh fermentation
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Author
Publication
2006 - Swedish University of Agricultural Sciences, Uppsala, Sweden
Language
English
Word Count
0 words, Guess
Page Count
0 pages
Identifiers
- ISBN-109157671087
- ISBN-139789157671080
- Open LibraryOL16140752M
Classifications
- LCCTX558.T39 F46 2006
Description
This thesis demonstrates that a number of lactic acid bacteria and yeasts can grow during barley tempeh fermentation with Rhizopus oligosporus without reducing the growth of R. oligosporus. The growth of these microorganisms possibly improves barley tempeh nutritional and hygienic quality. Real-time PCR can selectively quantify the growth of R. oligosporus and yeast in co-cultivation system by designing specific primers pairs. Image analysis can be used online to follow the fermentation process in industrial scale.
Subjects
Topics
BarleyTempehCompositionFermentationLactic acid bacteriaTempeh -- CompositionFungus-bacterium relationships
Series Statement
- Acta Universitatis Agriculturae Sueciae -- 2006:59.
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