Microbial development during tempeh fermentation from various beans and effect of Lactobacillus plantarum on the natural microflora

1365-2621

Blackwell Publishing Journal Backfiles 1879-2005

Process Engineering, Biotechnology, Nutrition Technology

The microbial development during the fermentation of tempeh made of unacidified and acidified horsebean, pea, chickpea and soybean was studied. Increase in microbial count was observed during the fermentation of the various beans. Bacillus spp. and coryneform bacteria dominated the microflora of unacidified, and streptococci of acidified horsebean tempeh. In pea tempeh, lactobacilli dominated, in chickpea, micrococci, staphylococci and coryneform bacteria and in soybean tempeh, enterococci were the dominant genera. Inoculation of the cooked beans with Lactobacillus plantarum resulted in a lower pH and lower total counts in the various products. The use of Lb. plantarum in tempeh production may control the proliferation of undesirable microorganisms.

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