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Found 1 from your keywords: subject="microbial changes,"
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THE CHANGES OF MICROBIAL AND INTERNAL MICROBIAL GROWTH FACTORS OF OVER-FERMEN…
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Phoebe Anadita Rimba

Overripe or over-fermented tempeh is fermented 2 – 5 days longer than normal tempeh and commonly used as flavour enhancement. Studies on microbial changes were limited to 24 and 72 hours, while limited studies were available for internal microbial growth factors that affecting overfermentation process. Therefore, this study aims to evaluate the changes of microbial and internal microbial …

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FSN 21-007