Related Experiment Videos
Association of bacteria with the fungal fermentation of soybean tempe
R K Mulyowidarso1, G H Fleet, K A Buckle
1Department of Food Science and Technology, University of New South Wales, Kensington, Australia.
The Journal of Applied Bacteriology
|January 1, 1990
Abstract:
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.