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This thesis demonstrates that a number of lactic acid bacteria and yeasts can grow during barley tempeh fermentation with Rhizopus oligosporus without reducing the growth of R. oligosporus. The growth of these microorganisms possibly improves barley tempeh nutritional and hygienic quality. Real-time PCR can selectively quantify the growth of R. oligosporus and yeast in co-cultivation system by designing specific primers pairs. Image analysis can be used online to follow the fermentation process in industrial scale.
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Microbial dynamics during barley tempeh fermentation
2006, Swedish University of Agricultural Sciences
in English
9157671087 9789157671080
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Thesis (doctoral)--Swedish University of Agricultural Sciences, 2006.
Includes bibliographical references.
Also available on the World Wide Web in PDF format.
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Feedback?January 21, 2010 | Edited by WorkBot | add subjects and covers |
December 11, 2009 | Created by WorkBot | add works page |