Premium
Growth of Staphylococcus aureus in fermenting tempeh made from various beans and its inhibition by Lactobacillus plantarum .
Author(s) -
ASHENAFI M.,
BUSSE M.
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb01182.x
Subject(s) - lactobacillus plantarum , staphylococcus aureus , fermentation , food science , inoculation , enterotoxin , bacterial growth , biology , chemistry , microbiology and biotechnology , bacteria , lactic acid , biochemistry , horticulture , escherichia coli , genetics , gene
Summary In fermenting tempeh made from non‐acid‐soaked horsebean, pea, and soybean Staphylococcus aureus grew rapidly to a final count of 10 8 cfu.g ‐1 or more, but growth was less when chickpea was used. Inoculation of the cooked beans with Lactobacillus plantarum markedly decreased S. aureus growth rate and the final count in non‐acid‐soaked horsebean and pea tempeh, strongly retarded growth in chickpea‐, and completely inhibited growth in soybean‐tempeh. Acid‐soaking the beans resulted in lower S. aureus growth, and inoculation with Lb. plantarum completely inhibited it in soybean and reduced the counts in the other products to less than 10 4 cfu.g ‐1 . Acidity, pH and other substances produced by Lb. plantarum are believed to inhibit S. aureus in fermenting tempeh. Inoculation of beans with Lb. plantarum may be used to control S. aureus growth and enterotoxin production during commercial scale tempeh production.