THE MICROFLORA OF SOAK WATER DURING TEMPEH PRODUCTION FROM VARIOUS BEANS

被引：11

作者：

ASHENAFI, M

BUSSE, M

机构：

[1] TECH UNIV MUNICH, SVFA WEIHENSTEPHAN, INST BAKTERIOL, W-8050 Freising Weihenstephan, GERMANY

[2] UNIV ADDIS ABABA, AWASSA COLL AGR, DEPT BASIC SCI, ADDIS ABABA, ETHIOPIA

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1991年 / 70卷 / 04期

关键词：

D O I：

10.1111/j.1365-2672.1991.tb02945.x

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：

The microflora of soak water was studied during the soaking of horsebean, pea, chickpea and soybean for tempeh production. Lactic streptococci dominated the flora in both unacidified and acidified soak water. Coliforms and yeasts were found only in unacidified soak water. Growth of micro-organisms in acidified and unacidified soak water resulted in a decrease in pH value of the cooked beans. Microbial acidification during soaking is considered to be important in tempeh production.

引用

页码：334 / 338

页数：5

共 17 条

[1] INHIBITORY EFFECT OF LACTOBACILLUS-PLANTARUM ON SALMONELLA-INFANTIS, ENTEROBACTER AEROGENES AND ESCHERICHIA-COLI DURING TEMPEH FERMENTATION [J].