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. 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.
Mulyowidarso
R K
RK
Department of Food Science and Technology, University of New South Wales, Kensington, Australia.
Fleet
G H
GH
Buckle
K A
KA
D001407:Bacillus / Q000254:growth & development; D001419:Bacteria / Q000254:growth & development*; D004754:Enterobacter / Q000254:growth & development; D005285:Fermentation; D005516:Food Microbiology; D007711:Klebsiella pneumoniae / Q000254:growth & development; D007778:Lactobacillus / Q000254:growth & development; D013025:Glycine max; D013291:Streptococcus / Q000254:growth & development