2015
DOI: 10.21161/mjm.71415
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Abstract: Aims: There are many methods of soybean tempeh production as they vary according to the producers. Isolation of lactic acid bacteria (LAB) from tempeh was carried out at different stages of the tempeh production to examine the occurrence of LAB and to identify the isolates. Methodology and results: Morphological, physiological and chemical characteristics with the use of API 20 Strep, API 50 CHL kit and 16S rRNA gene sequences were employed to identify LAB. By using API 20 Strep and API 50 CHL kit, fourteen LA… Show more

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Cited by 4 publications
(5 citation statements)
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“…The result shows that there is a correlation between the number of LAB and the pH value. The highest number of LAB and the lowest pH value was found in soybean soaking water, meanwhile, the lowest number of LAB and the highest pH value was obtained in velvet bean soaking water, similar to the result reported by Pisol et al [17] with the number of LAB in the day 1 soybean soaking water in the range of 7.35-7.56 log CFU/mL. Meanwhile, Amaliyah et al [18] found that the number of cells in soybean soaking water in the process of making tempeh was 9.17 x 10 8 CFU/mL.…”
Section: Isolation and Purification Of Lactic Acid Bacteriasupporting
confidence: 89%
See 1 more Smart Citation
“…The result shows that there is a correlation between the number of LAB and the pH value. The highest number of LAB and the lowest pH value was found in soybean soaking water, meanwhile, the lowest number of LAB and the highest pH value was obtained in velvet bean soaking water, similar to the result reported by Pisol et al [17] with the number of LAB in the day 1 soybean soaking water in the range of 7.35-7.56 log CFU/mL. Meanwhile, Amaliyah et al [18] found that the number of cells in soybean soaking water in the process of making tempeh was 9.17 x 10 8 CFU/mL.…”
Section: Isolation and Purification Of Lactic Acid Bacteriasupporting
confidence: 89%
“…The addition of L. plantarum B 1765 isolated from spontaneous bekasam fermentation as a starter culture increased the ACE inhibitor activity of the bekasam compared to the original bekasam [5]. Lactic acid bacteria isolated from fermented food such as tempeh, and bakasang, and from buffalo milk showed some antimicrobial activity against pathogenic bacteria [6,7,8].…”
Section: Introductionmentioning
confidence: 99%
“…delbrueckii, and Alicyclobacillus spp. (Pisol et al., 2015), whereas Lactobacillus agilis , L. fermentum , and Enterococcus were the Firmicutes that were found predominantly in the tempeh and the water it was soaked in (Radita, Suwanto, Kurosawa, Wahyudi, & Rusmana, 2017). Clostridium was also found in the starter culture, but did not dictate the final bacterial composition in tempeh (Radita et al., 2017).…”
Section: Resultsmentioning
confidence: 99%
“…Isolasi BAL dilakukan dari Tapai yang diperoleh dari Alam Sutera, Bumi Serpong Damai, Serpong, Kelapa Gading, dan Tanjung Duren. Isolasi BAL dilakukan mengikuti metode Pisol et al, (2015). Sebanyak 25g Tapai dihomogenkan dengan 225 mL garam fisiologis 0.85%.…”
Section: Metode Penelitian Isolasi Bakteri Asam Laktatunclassified