Isolation and identification of the antimicrobial substance included in tempeh using Rhizopus stolonifer NBRC 30816 for fermentation-Reference-Cited by-同舟云学术

Isolation and identification of the antimicrobial substance included in tempeh using Rhizopus stolonifer NBRC 30816 for fermentation

Published:2020-07 Issue: Volume:325 Page:108645
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Ito Masahiro,Ito Takashi,Aoki Hideyuki,Nishioka Koshi,Shiokawa Tsugumi,Tada Hiroko,Takeuchi Yuki,Takeyasu Nobuyuki,Yamamoto Tadashi,Takashiba Shogo^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference36 articles.

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3. The production of a new tempeh-like fermented soybean containing a high level of γ-aminobutyric acid by anaerobic incubation with Rhizopus;Aoki;Biosci. Biotechnol. Biochem.,2003

4. Induction of the staphylococcal proteolytic cascade by antimicrobial fatty acids in community acquired methicillin resistant Staphylococcus aureus;Arsic;PLoS One,2012

5. Content and release of amino acids during the fermentation of tempe by several strains of Rhizopus spec;Baumann,1991

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1. Analysis of functional ingredients of tempe-like fermented Moringa oleifera seeds (Moringa tempe) prepared with Rhizopus species;Journal of Bioscience and Bioengineering;2023-04

2. Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough;Foods;2023-02-17

3. Detection of Tempeh Maturity Quality Using YOLO Tiny V4;2023 International Conference on Computer Science, Information Technology and Engineering (ICCoSITE);2023-02-16

4. Vitamin-B12 enrichment in tempeh by co-culture withPropionibacterium freudenreichiiduring fermentation;2022-11-07