I feel that my fermentation technologyish is getting fade away. How on earth that i can forget tempe bongkrek's death causing bacteria %$@# !?
PSEUDOMONAS COCOVENENANS which on 1960's was transferred into genus Burkholderia due to the similarity in genetic characteristics and now it's [supposed to be] known as Burkholderia cocovenenans is the bacteria that appear over the failed fermentation of tempe bongkrek. Hence, instead of producing the "healthy" food, tempe bongkrek which is made from coconut pulp [= ampas kelapa], is contaminated with that bacteria which later forms bongkrek acid and toxoflavin, ingested by the consumer and eventually causes intoxication or death.
Ooh...how i miss my fermentation technology class T-T ~~~~
2 comments:
tempe bongkrek...boso opo kuwi.. :))
Hahhahh..seriusan lo ga tau tempe bongkrek, Pan? Ah...payah lo :)). Ono makanan "khas"nya org2 Banyumas. Walaupun sekarang pemerintah setempat sudah melarang penjualan tempe bongkrek karena bahayanya yang mengerikan itu, namun tetap saja masih ada yg sembunyi2 memproduksi dan menjual. Dan, selalu masih ada yg membeli. Heran aye, apa sih enaknya tempe dari ampas kelapa? Enak-an tempe koro...atau tempe biasa dari kedelai^^. Xixixi..
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