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Applied Microbiology logoLink to Applied Microbiology
. 1972 May;23(5):976–978. doi: 10.1128/am.23.5.976-978.1972

Tapé Fermentation

Ko Swan Djien 1
PMCID: PMC380483  PMID: 16349926

Abstract

Microorganisms isolated from ragi, originally obtained from Indonesia, were selected for their ability to convert steamed glutinous rice into tapé, an Indonesian fermented food. A mixture of Chlamydomucor oryzae and Endomycopsis fibuliger had good fermentation characteristics. Prepared starters, produced by growing pure cultures on rice and drying them, were as active as pure cultures grown for 4 days on Difco mycological agar slants at 30 C.

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