Effect of pea and soybean extracts on the growth of five clostridium strains

Water extracts of pea and soybean stimulated the growth of five tested gas-producing Clostridium strains. When pea and soybean tempeh extracts were used the inhibition effect took place. It is postulated that an antibacterial compound is formed during tempeh fermentation. The stimulating effect might be connected with flatus formation by legumes.