ShareDevelopment of microorganisms during the cold storage of soybean and horsebean tempeh and effect of Lactobacillus plantarum on storage microflora.
Author(s) : ASHENAFI M.
Type of article: Article
Summary
Identification of the microflora of acidified and non-acidified soya and horsebean tempeh, with or without Lactobacillus plantarum. Evaluation of the shelf-life. Bacillus and Micrococcus spp are isolated at elevated concentrations during three-weeks storage. The L. plantarum inoculation improves shelf life.
Details
- Original title: Development of microorganisms during the cold storage of soybean and horsebean tempeh and effect of Lactobacillus plantarum on storage microflora.
- Record ID : 1993-0297
- Languages: English
- Source: Chem. Mikrobiol. Technol. Lebensm. - vol. 14 - n. 1-2
- Publication date: 1992
Links
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Indexing
- Themes: Seeds and plants
- Keywords: Microorganism; Microbiology; Lactobacillus; Broad bean; Chilling; Soya; Mixture; Cold storage; Development
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