The Growth of Yeast and Fungi, the Formation of β-Glucan, and the Antibacterial Activities during Soybean Fermentation in Producing Tempeh

Figure 1

The growth curves of yeast and fungi during soybean fermentation inoculated with a single culture of S. cerevisiae (a), a single culture of R. oligosporus (b), and a mixed culture of both microorganisms (c).

(a)

(b)

(c)