Identification and characterization of lactic acid bacteria in ragi tape

Sujaya, I.N. ; Amachi, S. ; Yokota, A. ; Asano, K. ; Tomita, F.

World Journal of Microbiology and Biotechnology, 2001, Vol.17(4), pp.349-357 [Peer Reviewed Journal]
Full text available

Specific enumeration of lactic acid bacteria in ragi tape by colony hybridization with specific
oligonucleotide probes
Sujaya, I.N. ; Amachi, S. ; Saito, K. ; Yokota, A. ; Asano, K. ; Tomita, F.
World Journal of Microbiology and Biotechnology, 2002, Vol.18(3), pp.263-270 [Peer Reviewed Journal]

Identification and characterization of yeast isolated from indonesian fermented food

Kuriyama, Hiroshi ; Sastraatmadja, Dudi ; Igosaki, Yoko ; Watanabe, Kaoru ; Kanti, Atit ; Fukatsu, Takema
Mycoscience, 1997, Vol.38(4), pp.441-445 [Peer Reviewed Journal]

Identification of Microorganism from Ragi for Bioethanol Production by API Kit

Siti Hajar Mohd Dayaon ; Noorhisham Tan Kofli
Journal of Applied Sciences, Vol 10, Iss 21, Pp 2751-2753 (2010) [Peer Reviewed Journal]

Studies on tape ketanan Indonesian fermented rice food

Siebenhandl, L. N. Lestario, D. Trimmel, E. Berghofer, S.
International Journal of Food Sciences and Nutrition, 2001, Vol.52(4), p.347-357 [Peer Reviewed Journal]
2001
Identification and characterization of yeasts in brem , a traditional Balinese rice wine
Sujaya, I.N. ; Antara, N.S. ; Sone, T. ; Tamura, Y. ; Aryanta, W.R. ; Yokota, A. ; Asano, K. ; Tomita, F.
World Journal of Microbiology and Biotechnology, 2004, Vol.20(2), pp.143-150 [Peer Reviewed Journal]
Full text available
Microbiological studies of Indonesian fermented foodstuffs
Dwidjoseputro, Dakimah ; Wolf, Frederick
Mycopathologia et mycologia applicata, 1970, Vol.41(3), pp.211-222 [Peer Reviewed Journal]

The microbial ecology of tape ketan fermentation

Ardhana, Made M. ; Fleet, Graham H.
International Journal of Food Microbiology, 1989, Vol.9(3), pp.157-165 [Peer Reviewed Journal]

Indonesian Tape Ketan Fermentation

Cronk, T. C. ; Steinkraus, K. H. ; Hackler, L. R. ; Mattick, L. R
Applied and Environmental Microbiology, 1977, Vol. 33(5), p.1067 [Peer Reviewed Journal]

Cassava detoxication during tap fermentation with traditional inoculum

Arihantana, M. B. ; Buckle, K. A.
International Journal of Food Science & Technology, 1987, Vol.22(1), pp.41-48 [Peer Reviewed Journal]

Production of Higher Alcohols During Indonesian Tape Ketan Fermentation

Cronk, T. C. ; Mattick, L. R. ; Steinkraus, K. H. ; Hackler, L. R
Applied and Environmental Microbiology, 1979, Vol. 37(5), p.892 [Peer Reviewed Journal]

Characteristics of native and enzymatically hydrolyzed ragi ( Eleusine coracana) and rice ( Oryza
sativa) starches
Mohan, B.H. ; Gopal, Anitha ; Malleshi, N.G. ; Tharanathan, R.N.
Carbohydrate Polymers, 2005, Vol.59(1), pp.43-50 [Peer Reviewed Journal]

Nutritional composition of fermented ragi (channg) by phab and defined starter cultures as compared
to unfermented ragi (Eleucine coracana G.)
Basappa, S. C. ; Somashekar, D. ; Agrawal, Renu ; Suma, K. ; Bharathi, K.
International Journal of Food Sciences and Nutrition, Sept, 1997, Vol.48(5), p.313(7) [Peer Reviewed Journal]

Microbiological studies on amylolytic oriental fermentation starters

Hesseltine, C. ; Rogers, Ruth ; Winarno, F.
Mycopathologia, 1988, Vol.101(3), pp.141-155 [Peer Reviewed Journal]

Microbial diversity of traditional Vietnamese alcohol fermentation starters ( banh men) as determined
by PCR-mediated DGGE
Thanh, Vu Nguyen ; Mai, Le Thuy ; Tuan, Duong Anh
International Journal of Food Microbiology, 2008, Vol.128(2), pp.268-273 [Peer Reviewed Journal]

Molecular identification of yeast species associated with Hamei A traditional starter used for rice
wine production in Manipur, India
Jeyaram, K. ; Singh, W. Mohendro ; Capece, Angela ; Romano, Patrizia
International Journal of Food Microbiology, 2008, Vol.124(2), pp.115-125 [Peer Reviewed Journal]

Molecular Characterization of the Relationships among Amylomyces rouxii , Rhizopus oryzae , and
Rhizopus delemar
Kito, Hideki ; Abe, Ayumi ; Sujaya, I-Nengah ; Oda, Yuji ; Asano, Kozo ; Sone, Teruo
Bioscience, Biotechnology, and Biochemistry, 2009, Vol.73(4), p.861-864 [Peer Reviewed Journal]

rDNA ITS Sequence of Rhizopus oryzae : Its Application to Classification and Identification of Lactic
Acid Producers
Abe, Ayumi ; Sone, Teruo ; Sujaya, I Nengah ; Saito, Katsuichi ; Oda, Yuji ; Asano, Kozo ; Tomita, Fusao
Bioscience, Biotechnology, and Biochemistry, 2003, Vol.67(8), p.1725-1731 [Peer Reviewed Journal]

The diversity of lactic acid bacteria in a traditional Taiwanese millet alcoholic beverage during
fermentation

Chao, Shiou-Huei ; Huang, Hui-Yu ; Kang, Ya-Huei ; Watanabe, Koichi ; Tsai, Ying-Chieh
LWT - Food Science and Technology, 2013, Vol.51(1), pp.135-142 [Peer Reviewed Journal]
as in hamei and marcha in Northeast India and in ragi tape in Indonesia... a number of starters, such as
ragi tape, jago (an Indonesian ragi
Fermented foods as biotechnological resources
Cook, Paul E.
Food Research International, 1994, Vol.27(3), pp.309-316 [Peer Reviewed Journal]

Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined
by PCR-mediated DGGE
Lv, Xu-Cong ; Weng, Xing ; Zhang, Wen ; Rao, Ping-Fan ; Ni, Li
Food Control, 2012, Vol.28(2), pp.426-434 [Peer Reviewed Journal]

Fermentation Dynamics During Production of Bhaati Jaanr, a Traditional Fermented Rice Beverage of
the Eastern Himalayas
Prakash Tamang, Jyoti ; Thapa, Saroj
Food Biotechnology, 2006, Vol.20(3), p.251-261 [Peer Reviewed Journal]

Appropriate starter culture technologies for small-scale fermentation in developing countries

Holzapfel, W.H.
International Journal of Food Microbiology, 2002, Vol.75(3), pp.197-212 [Peer Reviewed Journal]

Microbiology of Oriental Fermented Foods

Hesseltine, C W
Annual Reviews in Microbiology, 1983, Vol.371(1), p.575-601 [Peer Reviewed Journal]

Cassava Fermentation and Associated Changes in Physicochemical and Functional Properties

Moorthy, S. N. ; Mathew, George
Critical Reviews in Food Science and Nutrition, 1998, Vol.38(2), p.73-121 [Peer Reviewed Journal]

Industrialization of Indigenous Fermented Foods, Revised

and Expanded
Keith Steinkraus