Starter cultures are defined as selected microbial preparations used to increase the
efficiency of fermentation processes. In the food industry, numerous microbial cultures are …

Filamentous fungi are microorganisms widely known for their diverse biochemical features.
Fungi can efficiently invade a wide variety of substrates under operational conditions …

Abstract Background and Objectives Modification of plant proteins is often required to make
them suitable substitutes for animal proteins in food applications. The effects of fermentation …

Recent changes in taxonomy of Rhizopus, which are now heavily relying on molecular
approach, create significant problem in assigning species name to particular Rhizopus …

Characteristics of water-soluble flours from soy (SF), soy tempe (STF), and germinated-soy
tempe (GTF) were compared with those of commercial soy protein isolate (SPI). Defatted …

This study investigated the formation of angiotensin-converting enzyme (ACE) inhibitory
peptides from koro kratok beans tempe during gastrointestinal digestion. The absorption of …

There is a growing interest in vegetable‐based sources of proteins. Despite its high nutrient
content, lupine has been rarely exploited as a protein source due to the presence of high …

Cookies merupakan salah satu produk berbahan dasar tepung terigu yang banyak
dikonsumsi. Tujuan penelitian ini adalah memformulasi cookies berbahan dasar dua jenis …

Tempe is a processed food, produced by fermenting soybeans with fungus Rhizopus
oligosporus. In this study, the effects of soybean processing (soaking, cooking and …

Tempe dibuat dari bahan dasar biji kedelai melalui fermentasi dengan ragi tempe yang
mengandung kapang Rhizopus sp. Jenis mikroorganisme pada pertumbuhan mikroflora …