Rhizopus oligosporus and yeast co-cultivation during barley tempeh fermentation-Nutritional impact and real-time PCR quantification of fungal growth dynamics

Food Microbiology

Volumn 24, Issue 4, 2007, Pages 393-402

  Feng, Xin Mei ^a   Passoth, Volkmar ^a   Eklund Jonsson, Charlotte ^b   Alminger, Marie Larsson ^b   Schnürer, Johan ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Barley tempeh; Nutrition; Real time PCR; Rhizopus oligosporus; Yeast

Indexed keywords

ARTICLE; BARLEY; COCULTURE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FUNGUS SPORE; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGY; POLYMERASE CHAIN REACTION; RHIZOPUS; SPECIES DIFFERENCE; YEAST;

COCULTURE TECHNIQUES; FERMENTATION; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HORDEUM; POLYMERASE CHAIN REACTION; RHIZOPUS; SPECIES SPECIFICITY; SPORES, FUNGAL; YEASTS;

FUNGI; HORDEUM VULGARE SUBSP. VULGARE; KLUYVEROMYCES; KLUYVEROMYCES LACTIS; OLIGOSPORUS; PICHIA; PICHIA ANOMALA; RHIZOPUS; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS; SACCHAROMYCES CEREVISIAE;

EID: 33845675419     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.06.007     Document Type: Article

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