Bioteknologi Konvensional.docx

No Bahan baku 1 Singkong

Mikroorganisme  Saccharomyces cereviceace (ragi tempe)  Endomycopsis Fibuligera

2

Ketan

 Saccharomyces cereviceace (ragi tempe)  Endomycopsis Fibuligera

3

Kacang kedelai

 Rhizophus oryzae  Rhizophus oligosporus  Rhizopus sp.

Produk

Tape singkong

Tape ketan

Tempe 4

Susu

Streptococcus termophillus dan Lactobacillus bulgarius

Yogurt 5

Sari anggur

Saccharomyces cereviceae

Wine

6

Tepung gandum (terigu)

Saccharomyces cereviceae (nama dagang : Fermipan)

Roti / Donut 7

Air kelapa

Acetobacter xylinum

Nata de Coco 8

Kacang kedelai

 Aspergillus soya  Aspergillus wentii

Kecap 9

Sayuran sawi/lain

Lactobacillus kimchi

10

susu

 Streptococcus lactis  Lactobacillus sp.  Propionibacterium shermanii

Kimchi

Keju