Metagenomic analysis of microbial community in over-fermented tempeh

Metagenomic analysis of microbial community in over-fermented tempeh

Abstract. Pangastuti A, Alfisah RK, Istiana NI, Sari SLA, Setyaningsih R, Susilowati A, Purwoko T. 2019. Metagenomic analysis of microbial community in over-fermented tempeh. Biodiversitas 20: 1106-1114. Tempeh is a traditional Indonesian food which is made from soybeans through a fermentation proce...

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Bibliographic Details
Main Authors: ARTINI PANGASTUTI, RIZAL KHOIRUN ALFISAH, NUR IFFAH ISTIANA, SITI LUSI ARUM SARI, RATNA SETYANINGSIH, ARI SUSILOWATI, TJAHJADI PURWOKO
Format: article
Language:EN
Published: MBI & UNS Solo 2019
Subjects:
over fermented tempeh, fungi metagenomic, next-generation sequencing
Biology (General)
QH301-705.5
Online Access:https://doaj.org/article/faf4a56ffc6843fbbefec8c75d84bc2e
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https://doaj.org/article/faf4a56ffc6843fbbefec8c75d84bc2e

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