Fermented foods and alcoholic beverages have long been an important part of the human
diet in nearly every culture on every continent. These foods are often well‐preserved and …

Soybean-based fermented foods are commonly consumed worldwide, especially in Asia.
These fermented soy-products are prepared using various strains of Bacillus, Streptococcus …

In this study, Rhizopus oligosporus MTCC 556 (Rhizopus) treated rice bran was utilized for
the anaerobic bacterial fermentative hydrogen production. The Enterobacter aerogenes …

Tempe is a fermented soybean food from Indonesia, made by inoculating Rhizopus spp.
onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the …

The growing interest in the consumption and study of traditionally fermented food worldwide
has led to the development of numerous scientific investigations that have focused on …

An increase in the number of elderly people indicates a higher life expectancy. However,
this is also a new challenge since the elderly tends to have age‐related diseases, thus the …

The aim of this study was to produce cereal bars (CB) added with tempeh flour (TF) and
evaluate the nutritional composition, fatty acids profile, isoflavone content and sensory …

Vitamin B 12 is a water-soluble vitamin with a complex chemical structure. It can participate
in the synthesis and repair of DNA in the human body and plays an important role in …

Fermentation is the process by which organic substrates undergo chemical changes through
enzymatic activity. In food production, fermentation mainly causes beneficial changes in the …

Tempe is a traditional Indonesian food that uses tempeh mushrooms (Rhizopuz Oryzae) to
make it. Tempeh fungus on soybeans requires a certain temperature and humidity in order …