Development of microorganisms during cold storage of pea and chickpea tempeh and effect of lactobacillus plantarum on storage microflora | Zendy

Ashenafi Mogessie | Zendy; Busse Martin | Zendy

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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.

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