The tapai or tape is a gum produced by the fermentation process of carbohydrate food as a substrate by yeast. In Indonesia and its neighboring countries, it is common to glut rice and cassava roots. The yeast for tapai fermentation is a blend of several microorganisms, mainly funguses (capes and fungi), such as saccharomyces cerevisiae, rhizopus oryzae, endomycopsis burtonii, mucor sp. , candida utilis, saccharomycopsis fibuligera, and pediococcus sp.
But it is not covered by the possibility that another type is also involved. But a fermentation with leaven dominated by the s. Cerevisiae is generally fluid in form, soft, sweet acidity, containing alcohol, and have a sticky texture. Tapai production is usually done by small and medium industries.
