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Appl Environ Microbiol. 1972 May; 23(5): 976-978
Copyright © 1972 American Society for Microbiology. All Rights Reserved.

Tapé Fermentation

Ko Swan Djien

Agricultural University, Department of Food Science, Wageningen, Netherlands

ABSTRACT

Microorganisms isolated from ragi, originally obtained from Indonesia, were selected for their ability to convert steamed glutinous rice into tapé, an Indonesian fermented food. A mixture of Chlamydomucor oryzae and Endomycopsis fibuliger had good fermentation characteristics. Prepared starters, produced by growing pure cultures on rice and drying them, were as active as pure cultures grown for 4 days on Difco mycological agar slants at 30 C.

Appl Environ Microbiol. 1972 May; 23(5): 976-978
Copyright © 1972 American Society for Microbiology. All Rights Reserved.





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Copyright © 1972 by the American Society for Microbiology. All rights reserved.