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Association of bacteria with the fungal fermentation of soybean tempe
Author(s) -
Mulyowidarso R.K.,
Fleet G.H.,
Buckle K.A.
Publication year - 1990
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1990.tb02546.x
Subject(s) - tempe , fermentation , bacillus pumilus , bacteria , rhizopus oligosporus , rhizopus , biology , lactobacillus casei , enterobacter cloacae , microbiology and biotechnology , bacillus (shape) , food science , klebsiella pneumoniae , biochemistry , genetics , escherichia coli , gene
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. and accepted 25 May 1989