Indonesian Tapé Ketan Fermentation
Indonesian tapé ketan is a fermentation in which a mold, Amylomyces rouxii Calmette (Chlamydomucor oryzae Went and Prinsen Geerligs), in combination with one or more yeasts such as Endomycopsis burtonii converts steamed rice to a sweet-sour, slightly alcoholic paste. A study was made to determine th...
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| Опубликовано в:: | Appl Environ Microbiol |
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| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
American Society for Microbiology (ASM)
1977
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC170828/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345243/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.33.5.1067-1073.1977 |
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