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Isolation and identification of the antimicrobial substance included in tempeh using Rhizopus stolonifer NBRC 30816 for fermentation

Masahiro Ito,Takashi Ito,Hideyuki Aoki,Koshi Nishioka,Tsugumi Shiokawa,Hiroko Tada,Yuki Takeuchi,Nobuyuki Takeyasu,Tadashi Yamamoto,Shogo Takashiba

International Journal of Food Microbiology（2020）

Cited 7|Views14
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Abstract
In this study, we focus on the antimicrobial properties of tempeh, a soybean fermented food, against oral bacteria.
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Key words
Fermented soybean food,Oral infection,Antibacterial,Linoleic acid
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