Characteristics Of Phytases From Soybeans And Microorganisms Involved In The Tempe Production  

Oleh:

Buckle, K.A. ; Sutardi

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Jurnal Teknologi dan Industri Pangan vol. XV (2004), page 232-238.
Topik: tempe; microorganisms; Soybeans; Pytase

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: TT33 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Tempe was prepared from Forest variety of soybeans inoculated with pure culture of the mould Rhizopus oligosporus strain CTIIK2. Partially purified phytases from soybeans, mould of the P. oligosporus strain CTIIK2, yeasts (Endomycopsis burtonii, Candida diddensiae and Candida tropicalis) and bacteria (Streptococcus faecium and Streptococcus dysgalactiae) involved during tempe production were prepared according to procedure developed by Sutardi (1988). The crude phytases were characterized and phytic acid, inorganic and total phosphorous content of soybeans, intermediate products and tempo, were also determined.

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