The microbial ecology of soybean soaking for tempe production.

摘要: Abstract Soybeans soaked in tap water for 24 to 36 h at 20, 30 or 37° C underwent a natural fermentation that was characterized by the growth of microorganisms 10 8 –10 cfu/ml (depending on temperature) and reduction pH from 6.5 4.5. Lactobacillus casei, Streptococcus faecium, Staphylococus epidermidis dysgalactiae dominated but, significant contributions were also made Klebsiella pneumoniae, ozaenae, Enterobacter cloacae, agglomerans, Citrobacter diversus Bacillus brevis , yeasts Pichia burtonii, Candida diddensiae Rhodotorula rubra . Fermentation surface-decontaminated beans sterile with pure cultures isolates showed L. Strep. faecium Staph, main species responsible reduction. source fermentation. Boiled did not undergo an acid