id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
biotropia-820	Suwanto, Antonius	DYNAMICS OF MICROBIAL COMMUNITY DURING TEMPEH FERMENTATION	2021	10	.pdf	application/pdf	5563	281	51	The shifting of bacteria community also happened to food- based fermented product, such as &chi (Park e t al. 201 2) and dongchimi (Jeong e t al. 201 3), and now in the soybean soaking process in tempeh production. The PCR products (about 1,500 bp) were purified by Dynamics of microbial community during tempeh fermentation - Radita e t al. using Illustra GFX PCR DNA and gel band 5 min. Sequencing of the PCR products was purification kit (GE healthcare, UI<).	cache/biotropia-820.pdf	txt/biotropia-820.txt