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Autor:
TATI BARUS, IVAN HANJAYA, JOANITA SADELI, BIBIANA WIDIYATI LAY, ANTONIUS SUWANTO, ADI YULANDI
Publikováno v:
Hayati Journal of Biosciences, Vol 20, Iss 4, Pp 171-176 (2013)
Tempe is an Indonesian fermented food prepared by fermenting dehulled cooked soybeans with Rhizopus oligosporus. Many types of bacteria are also involved during tempe fermentation, and one of these is Klebsiella spp. Some isolates of K. pneumoniae pr
Externí odkaz:
https://doaj.org/article/ed1a6385bcde445a94f7ff0000ea12ee
