Association of bacteria with the fungal fermentation of soybean tempe |
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| Authors: | RK Mulyowidarso GH Fleet KA Buckle |
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| Institution: | Department of Food Science and Technology, The University of New South Wales, PO Box 1, Kensington, New South Wales, 2033, Australia |
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| Abstract: | Bacteria grew to viable populations of 108–109 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 108 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 106–107 cfu/g. and accepted 25 May 1989 |
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