GROWTH OF LISTERIA-MONOCYTOGENES IN FERMENTING TEMPEH MADE OF VARIOUS BEANS AND ITS INHIBITION BY LACTOBACILLUS-PLANTARUM

被引：26

作者：

ASHENAFI, M

机构：

[1] Department of Basic Sciences, Awassa College of Agriculture, Addis Ababa University, Awassa

来源：

FOOD MICROBIOLOGY | 1991年 / 8卷 / 04期

关键词：

D O I：

10.1016/S0740-0020(05)80004-8

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Listeria monocytogenes grew to a level of 106 cfu g−1 during the fermentation of unacidified horsebean, pea, chickpea and soybean tempeh. Inoculation of unacidified beans with Lactobacillus plantarum resulted in a complete inhibition of L. monocytogenes in fermenting pea, chickpea and soybean tempeh. In fermenting horsebean tempeh only growth rate retardation was observed. Acidification of the beans during soaking did not show any marked inhibitory effect on the growth of L. monocytogenes. Inoculation of acidified cooked beans with L. plantarum resulted in a complete inhibition of L. monocytogenes in fermenting pea, chickpea and soybean tempeh. Only a decrease in L. monocytogenes growth rate was noted in fermenting horsebean tempeh. The complete or partial inhibition of L. monocytogenes is believed to be due to fall in pH, acid production and formation of other inhibitory substances by L. plantarum. Since growth of L. plantarum does not result in any marked difference in the sensory quality of the product, its use to control undesirable micro-organisms may be considered during commercial tempeh production. © 1991, Academic Press Limited. All rights reserved.

引用

页码：303 / 310

页数：8

共 26 条

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