Open Access Articles- Top Results for Oncom
Journal of LeukemiaConcomitant Secondary Peripheral T-cell Lymphoma with Therapy-related Chronic Myelomonocytic Leukemia in a Patient with History of High-grade Follic
Journal of Sleep Disorders & TherapyReduced Apnea-Hypopnea Index in Patients with Severe Sleep Apnea Syndrome as Determined by Cervical Collar and Mandibular Advancement Device Combina
Journal of Cancer Science & TherapyPreferential Localization of Iron in The Chromatin of Fe-Enriched Cells Is Linked to DNA Cleavage Sites and Control of Carcinogenesis
Clinical Pharmacology & BiopharmaceuticsPhase II Study Evaluating the Effect of Concomitant Ramucirumab on the Pharmacokinetics of Docetaxel in Patients with Advanced Solid Tumors
Journal of Tropical Diseases & Public HealthAnalysis on the Awareness of Non-Communicable Disorders and its Prevention through Sports and Fitness Program among High School Students of Mekelle
Oncom // is one of the traditional staple foods of West Javan (Sundanese) cuisine, Indonesia. There are two kinds of oncom: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using mold.
Usually oncom is made from the by-products from the production of other foods -- soy bean tailings (okara) left from making tofu, peanut press cake left after the oil has been pressed out, cassava tailings when extracting the starch (pati singkong), coconut presscake remaining after oil has been pressed out or when coconut milk has been produced. Since oncom production uses by-products to make food, it increases the economic efficiency of food production.
In the production of oncom, sanitation and hygiene are important to avoid contaminating the culture with bacteria or other fungi like Aspergillus flavus (which produces aflatoxin). Neurospora intermedia var. oncomensis and Rhizopus oligosporus reduce the aflatoxin produced by Aspergillus flavus. However, aflatoxin-producing molds (Aspergillus spp.) are often naturally present on peanut presscake. Furthermore coconut presscake can harbor the very dangerous Pseudomonas cocovenenans, which produces two highly toxic compounds - bongkrek acid and toxoflavin. Shurtleff and Aoyagi address toxicity in their book section on oncom.
While it is known that soybeans are the best substrate for growing R. oligosporus to produce tempeh, oncom has not been as thoroughly studied; the best fermentation substrates for producing oncom are not yet known.
- "Production of High-Quality Oncom, a Traditional Indonesian Fermented Food, by the Inoculation with Selected Mold Strains in the Form of Pure Culture and Solid Inoculum", D. D. Sastraatmadja et al., J. Grad. Sch. Agr. Hokkaido Univ., Vol. 70, Pt. 2: 111-127 (2002), at 
- 'Plasma cholesterol reduction by defatted soy ontjom (fermented with Neurospora intermedia) in rats fed a cholesterol-free diet.'
- Ho C.C. 1986. Identity and characteristics of Neurospora intermedia responsible for oncom fermentation in Indonesia. Food Microbiology 3(2):115-132 (April 1986).
- 'Effect of Rhizopus and Neurospora spp. on growth of Aspergillus flavus and A. parasitus and accumulation of aflatoxin B1 in groundnut'
Also, There is an appendix on oncom in Aoyagi and Shurtleff's _Book of Tempeh; Professional Edition_, online at Google books.