Isolation and Characterization of Lactic Acid Bacteria from Indonesia Soybean Tempe

dc.contributor.author	Balqis Pisol
dc.contributor.author	Lilis Nuraida
dc.contributor.author	Noriham Abdullah
dc.contributor.author	Suliantari
dc.contributor.author	Khalilah Abdul Khalil
dc.date.accessioned	2014-03-18T04:16:53Z
dc.date.available	2014-03-18T04:16:53Z
dc.date.issued	2014-03-18
dc.identifier.isbn	978-981-07-8459-1
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/68352
dc.description.abstract	Tempe is a widely consumed Indonesian traditional food which is made from soybean through a fermentation process, mainly by Rhizopus oligosporus. Lactic acid bacteria (LAB) also involves in the process specifically in the soaking and fermentation steps. Isolation of the LAB from tempe was done at different stages of the tempe's production to examine for the occurrence of LAB. Morphological, physiological and biochemical characteristics were employed to identify LAB. 16 LAB were obtained and 13 LAB isolates were identified as Lactobacillus heterofermentative, one isolate, (S4 I) as Streptococcus non enterococci while the other 2 LAB isolates, (S4 A and S4 J) could not be identified. Hence this study showed that Lactobacillus heterofermentative bacteria is dominant in every stage of tempe's production	en
dc.language.iso	id
dc.title	Isolation and Characterization of Lactic Acid Bacteria from Indonesia Soybean Tempe	en
dc.type	Article	en
dc.subject.keyword	soybean	en
dc.subject.keyword	tempe	en
dc.subject.keyword	lactic acid bacteria	en
dc.subject.keyword	isolation	en
dc.subject.keyword	characterization	en