Food processing operations produce large amounts of waste that are rich in nutrients, and
although these wastes are utilized to produce value-added products to some extent, the …

In this study, four selected commercial strains of Aspergillus oryzae were collected from soy
sauce koji. These A. oryzae strains designated as NSK, NSZ, NSJ and NST shared similar …

In recent years, there has been an increased motivation to reduce meat consumption
globally due to environmental and health concerns, which has driven the development of …

Tempe industrial wastewater usually discharged directly to water bodies without any
treatment. This can cause water pollution caused by high concentration of organic material …

Acinetobacter in surface waters are a major concern because of their rapid development of
resistance to a wide range of antimicrobials and their ability to persist in these waters for a …

This paper examines the impact of community-based water treatment systems on water
quality in a peri-urban village in Yogyakarta, Indonesia. Water samples were taken from the …

Tempe merupakan produk olahan kedelai yang telah mengalami penurunan bau langu
sebagai akibat dari fermentasi. Minuman sari tempe merupakan salah satu contoh produk …

Fermentation has played an important role in the development of the traditional bioeconomy.
It has expanded the range of products derived from various microbiological processes. The …

Tempeh liquid wastewater, a by-product of tempeh production, is increasingly recognized as
a potential liquid fertilizer. However, research on its fermentation into fertilizer is limited. This …

This research aimed to determine the best liquid media for the propagation of weed
pathogenic fungi, the duration of the fungus storage on the media, and their virulence on …