Improvement of tempe fermentations by application of mixed cultures consisting of Rhizopus sp. and bacterial strains
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s002530050916.pdf
Cited by 27 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?;International Journal of Food Microbiology;2023-12
2. Effect of solid-state fermentation using strains of Rhizopus oligosporus C1 on chemical characteristics and antioxidant activity of peas;XVII MEXICAN SYMPOSIUM ON MEDICAL PHYSICS;2023
3. Fungi in Food Bioprocessing;Fungal Biology;2021
4. Effect of tempe fermentation by three different strains of Rhizopus oligosporus on nutritional characteristics of faba beans;LWT;2020-03
5. Bioactivity of soy-based fermented foods: A review;Biotechnology Advances;2019-01
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