Yeasts and lactic acid bacteria (LAB) are commonly found in tempeh and has been studied separately. However, comprehensive study on population dynamics of yeasts and LAB during tempeh production, including the effect of the difference tempeh production methods has not been reported. This research was aimed in studying the effect of different methods of tempeh production applied in tempeh home industry on the dynamics of yeast and LAB communities. Population dynamics was expressed as both changes of colony number and its phylotype. Samples were obtained from five stages and from two different methods of tempeh production. Observations were carried out employing colony counting on selective media followed by Terminal Restriction Fragment Length Polymorphism (T-RFLP). The study indicated that the population of yeasts and LAB during tempeh production were dynamic and different between these methods. Tempeh production methods affected the presence of yeasts and LAB population as indicated by difference in colony number, the number and diversity of phylotype, as well as number of specific phylotypes grew on plates

Beef is one of the food sources of animal protein which provides fulfilment of community nutrition, because it is easily damaged, preservative methods are needed so that the quality of fresh meat remains good. A crosssectional study identified the quality of the microbiological content in fresh, cold and frozen beef from traditional markets and supermarkets in Bogor. The bacteria examined were Eschercia coli, Staphylococcus aureus, Camphylobacter sp. and Salmonella sp. Bacterial analysis using TPC (Total of Plate Count) method. The results showed that for beef from traditional markets, Escherichia coli bacteria found in fresh beef ranged from 0-10 × 10 1 cfu/g and in frozen beef ranged from 0-4 × 10 1 cfu/g. For beef from the supermarket, E. coli bacteria found in cold beef ranged from 0-1.3 × 10 1 cfu/g, while in frozen meat it was not found (negative). Staphylococcus aureus is found in frozen beef ranging from 0-16.7 × 10 1 cfu / g from traditional markets while in fresh meat is not found. For meat from supermarket, both cold and frozen meat, S. aureus is not found (negative). Beef from traditional markets both fresh and frozen meat, Camphylobacter sp. not found (negative). Likewise with cold and frozen meat from the supermarket Camphylobacter sp. not found either (negative). For Salmonella sp. bacteria, beef from traditional markets with fresh and frozen conditions and from supermarkets in cold and frozen beef conditions, Salmonella sp. not found (negative). The conclusion was found Escherichia coli bacteria in beef from traditional markets and supermarkets. Staphylococcus aureus was also found in beef from traditional markets. The number of both bacteria exceeds the specified limit. Salmonella sp was not found in accordance with the Indonesian National Standard (SNI), so it can be said that beef sold in traditional markets and supermarkets in Bogor is suitable for consumption by cooking perfectly.