title: The microflora of soak water during tempeh production from various beans.
abstract: 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 yeast 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.
authors.affiliation: Department of Basic Sciences, Awassa College of Agriculture, Addis Ababa University, Ethiopia.
authors.forename: M
authors.initials: M
authors.lastname: Ashenafi
authors.forename: M
authors.initials: M
authors.lastname: Busse
mesh_terms: D007887:Fabaceae; D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D010946:Plants, Medicinal