DEVELOPMENT OF MICROORGANISMS DURING COLD-STORAGE OF PEA AND CHICKPEA TEMPEH AND EFFECT OF LACTOBACILLUS-PLANTARUM ON STORAGE MICROFLORA

The psychrotrophic count and pH of unacidified pea tempeh increased during storage at 4-degrees-C and the product was not acceptable after 1 week's storage. Acidification of pea during soaking did not markedly improve the keeping quality of the product. Inoculation of cooked pea with Lactobacillus plantarum resulted in a product with better keeping quality. Unacidified and acidified chickpea tempeh did not spoil within 2 weeks' storage. Inoculation with L plantarum resulted in a product which did not spoil within 3 weeks' storage. Micrococcus and Bacillus spp dominated the flora during storage. Bacillus pumilus was the most frequently isolated Bacillus sp, and the most frequently isolated Micrococcus sp was M varians.