Microbiological studies of Indonesian fermented foodstuffs
Copyright policy )Microbiological studies of Indonesian fermented foodstuffs
Microbiological studies were made of certain Indonesian foodstuffs obtained from Malang, Surakarta, and Djakarta.Saccharomyces cerevisiae andCandida solani were isolated from ragi-roti (a baker's yeast preparation). From ragi-tempe and tempe were isolatedRhizopus oryzae, R. arrhizus, R. oligosporus, R. stolonifer, Mucor Rouxii, M. javanicus andTrichosporon pullulans. The microbiological flora of ragi-tape was found to includeCandida parapsilosis, C. melinii, C. lactosa sp. nov.,Hansenula subpelliculosa, H. anomala, H. malanga sp. nov.,Chlamydomucor oryzae andAspergillus oryzae. From ragi-ketjap, used to prepare soysauce, were isolatedRhizopus oligosporus, R. arrhizus, Aspergillus oryzae, andA. flavus, the latter species probably being an accidental contaminant. Two new species are described:Candida lactosa andHansenula malanga, from ragi-tape from Surakarta and Malang, respectively.
Glycine max, Fungi, Oryza, Saccharomyces, Aspergillus, Ascomycota, Indonesia, Mucor, Fermentation, Food Microbiology, Mitosporic Fungi, Rhizopus, Candida
Glycine max, Fungi, Oryza, Saccharomyces, Aspergillus, Ascomycota, Indonesia, Mucor, Fermentation, Food Microbiology, Mitosporic Fungi, Rhizopus, Candida
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