Association of bacteria with the fungal fermentation of soybean tempe

Bacteria grew to viable populations of 10(8)-10(9) cfu/g during the fermentation of soybeans into tempe with the fungus, Rhizopus oligosporus. Bacillus pumilus and B. brevis were the predominant bacterial species, reaching populations of approximately 10(8) cfu/g during the 48 h fermentation. Specie...

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Bibliographic Details
Published inJournal of applied bacteriology Vol. 68; no. 1; pp. 43 - 47
Main Authors Mulyowidarso, R.K, Fleet, G.H, Buckle, K.A
Format Journal Article
LanguageEnglish
Published England 1990
Subjects
Bacillus - growth & development
bacteria
Bacteria - growth & development
Enterobacter - growth & development
Fermentation
Food Microbiology
Glycine max
Klebsiella pneumoniae - growth & development
Lactobacillus - growth & development
Rhizopus
soybean products
Streptococcus - growth & development
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Summary:Bacteria grew to viable populations of 10(8)-10(9) cfu/g during the fermentation of soybeans into tempe with the fungus, Rhizopus oligosporus. Bacillus pumilus and B. brevis were the predominant bacterial species, reaching populations of approximately 10(8) cfu/g during the 48 h fermentation. Species of Streptococcus faecium, Lactobacillus casei, Klebsiella pneumoniae and Enterobacter cloacae also contributed to the fermentation and achieved populations of 10(6)-10(7) cfu/g.
ISSN:0021-8847
2056-5232
DOI:10.1111/j.1365-2672.1990.tb02546.x