Tempe:Microbiology and Health Benefits

来源 :第七届国际大豆加工利用会议 | 被引量 : 0次 | 上传用户：chenlinwu

【摘要】

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【作者】

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Kris H.Timotius

【机构】

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Faculty of Medicine,Krida Wacana Christian University(UKRIDA),Jakarta,Indonesia

【出处】

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第七届国际大豆加工利用会议

【发表日期】

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2016年4期

【关键词】

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Soybean tempe Bioactive Biochemical Diseases

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　　As fermented food,soybean tempe is proved to be safe dairy food already for centuries,especially in Indonesia.The process of tempe fermentation is dependend on the inoculum contaning the necessary microbes,pretreatment of the soybean seeds before inoculation,and the environmental factors.The main obserable mold in tempe is Rhizopus oligosporus.

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Tempe:Microbiology and Health Benefits

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