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DEVELOPMENT OF MICROORGANISMS DURING COLD STORAGE OF PEA AND CHICKPEA TEMPEH AND EFFECT OF LACTOBACILLUS PLANTARUM ON STORAGE MICROFLORA.

Author(s) : ASHENAFI M., BUSSE M.

Type of article: Article

Summary

THE PSYCHROTROPH NUMBER AND THE PH OF THE NON-ACIDIFIED TEMPEH INCREASES DURING STORAGE AT 4 DEG C, AND THE PRODUCT BECOMES INACCEPTABLE WITHIN ONE WEEK. THE ACIDIFICATION OF PEAS DURING SOAKING DOES NOT IMPROVE SHELF LIFE. IF INOCULATED WITH LACTOBACILLUS PLANTARUM, THE COOKED PEAS HAVE A LONGER SHELF LIFE (3 WEEKS). MICROCOCCUS AND BACILLUS ARE THE DOMINANT SPECIES OF MICROFLORA. (Bibliogr. int. CDIUPA, FR., 91-277367.

Details

  • Original title: DEVELOPMENT OF MICROORGANISMS DURING COLD STORAGE OF PEA AND CHICKPEA TEMPEH AND EFFECT OF LACTOBACILLUS PLANTARUM ON STORAGE MICROFLORA.
  • Record ID : 1992-1780
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 56 - n. 1
  • Publication date: 1991

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