The microbial ecology of soybean soaking for tempe production-Reference-Cited by-同舟云学术

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The microbial ecology of soybean soaking for tempe production

Published:1989-02 Issue:1 Volume:8 Page:35-46
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Mulyowidarso Robert K.,Fleet Graham H.,Buckle Ken A.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference27 articles.

1. Indigenous fermented foods;Beuchat,1983

2. Fermented soybean foods;Beuchat;Food Technol.,1984

3. Microbiological Methods;Collins,1984

4. The identification of medical bacteria;Cowan,1970

5. Keeping quality of soybeans stored under aerobic and unaerobic conditions;Gavrechenkov;Can. J. Plant Sci.,1980

Cited by 47 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. Traditionally produced tempeh harbors more diverse bacteria with more putative health-promoting properties than industrially produced tempeh;Food Research International;2024-09

2. Metabolite profiling highlights the effect of microbial intervention in the soaking step of tempe;International Journal of Food Science & Technology;2024-08-30

3. A review on health benefits and processing of tempeh with outlines on its functional microbes;Future Foods;2024-06

4. Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?;International Journal of Food Microbiology;2023-12

5. Microbial Diversity in African Foods and Beverages: A Systematic Assessment;Current Microbiology;2023-11-26

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