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Development of microorganisms during cold storage of pea and chickpea tempeh and effect of lactobacillus plantarum on storage microflora
Author(s) -
Ashenafi Mogessie,
Busse Martin
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740560108
Subject(s) - food science , lactobacillus plantarum , bacillus pumilus , biology , bacillus (shape) , micrococcus , lactobacillus , microorganism , inoculation , cold storage , fermentation , microbiology and biotechnology , chemistry , bacteria , lactic acid , horticulture , genetics
The psychrotrophic count and pH of unacidified pea tempeh increased during storage at 4°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.