The effects of baobab pulp powder on the micro flora involved in tempe fermentation

European Food Research and Technology

Volumn 220, Issue 2, 2005, Pages 187-190

  Afolabi, O R ^a   Popoola, T O S ^a  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

Baobab; Fermentation; Tempe

Indexed keywords

ANTIBIOTICS; BACTERIA; FERMENTATION; NUTRITION; ORGANIC ACIDS; PULP; SEED; TEXTURES;

BAOBAB PULP POWDER; LACTIC ACID BACTERIA (LAB); MICRO FLORA; SOYABEANS; TEMPE;

FOOD PRODUCTS;

ADANSONIA; BACTERIA; FERMENTATION; FOOD; NUTRITION; ORGANIC ACIDS; PULPS; SEEDS;

ADANSONIA DIGITATA; BACILLUS SP.; BACTERIA (MICROORGANISMS); KLEBSIELLA; KLEBSIELLA SP.; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; RHIZOPUS; SALMONELLA; SALMONELLA SP.; STAPHYLOCOCCUS; STAPHYLOCOCCUS SP.; STREPTOCOCCUS;

EID: 17444416137     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0998-y     Document Type: Article

References (24)

1. Egunlety M (2002) Int J Food Sci Nutr 53:15
2. Okon PN (1973) Characterization and biochemical studies of Adansonia digitata pulp used for 'nono' fermentation. MSc Thesis (Biochemistry) Ahmadu Bello University, Zaria, Nigeria
3. Steinkraus KH, Hand DB, Van Bureu JP, Hackler LR (1960) Pilot plant studies on tempe. In: Proceedings of Conference on Soybeans Products for Protein in Human Foods, USDA, pp 75-84
4. Liem ITH, Steinkraus KH, Crouk TC (1977) Production of vitamin B-12 in tempe, a fermented soybean food. App 1. Environ Microbiol 34:773-776
5. Wang HL, Hesseltine CW (1981) Use of microbial cultures: legume and cereal products. Food Technol 35:79-83
6. Beuchat LR (1983) Indigenous fermented foods In: Reed G (ed) Biotechnology, vol.5: food and feed production with microorganisms. Verlag Chemie, Weinheim, pp 477-528
7. Beuchat LR (1984) Fermented soybean foods. Food Technol 38:64-70
8. Steinkraus KH (1983) Trend and current knowledge in tempe research. Proceedings from the symposium on the utilization of tempe for the improvement of health and nutrition, Jakarta, Indonesia, pp 138-148
9. Hachmeister KA, Fung DYC (1993) Tempe: a mold modified indigenous fermented food made from soybean and/or cereal grain. Crit Rev Microbiol 19(3):137-188
10. Sudarmadji S, Markakis P (1978) Lipid and other changes occurring during the fermentation and frying of tempe. Food Chem 3:165-170
11. Nout MJR, Bonants-Van Laarhoven TMG, de Draux R, Gerats IAGM (1985) The influence of source process variables and storage conditions on the quality and shelf life of soybean tempe. Antonie van Leeuwenhoek 51:532-534
12. Samson RA, Van Kooji JA, Beboer E (1987) Microbiological quality of commercial tempe in the Netherlands. J Food Protect 50:92-94
13. Nout MJR, De Dren MA, Zuurbier AM, Bonants van Laarhoven TMG (1987) Ecology of controlled soybean acidification for tempe manufacture. Food Microbiol 4:165-172
14. Tanaka N, Koyats SK, Guggisberg JA, Meske LM, Doyle MP (1985) Evaluation of the microbiological safety of tempe made from unacidified soybeans. J Food Protect 48:438-441
15. Nout MJR, Beernink G, Bonants-van Laarhoven TMG (1987a) Growth of Bacillus cereus in soybean tempe. Int J Food Microbiol 4:293-301
16. Robert KM, Graham HF, Ken AB (1989) The microbial ecology of soybean soaking for tempe production. Int J Food Microbiol 8:35-46
17. Kandler O, Weiss N (1986) Regular, non-sporing gram-positive rods. In: Holt J (ed) Bergey's manual of systematic bacteriology, vol. 2. William and Wilkins, Baltimore
18. Thomas JM, Ciurana B, Jofre JT (1986) New, simple medium for selective, differential recovery of Klebsiella sp. Appl Environ Microbiol 51:1361-1363
19. Cowan ST, Steel JK (1970) The identification of medical bacteria. Cambridge University Press, London
20. Krieg NR, Holt JG (1984) Bergey's manual of systematic bacteriology, vol. 1. Williams and Wilkins, Baltimore
21. Sneath PHA, Mair NS, Sharpe ME, Holt JG (1986) Bergey's manual of systematic bacteriology, vol 2. Williams and Wilkins, Baltimore
22. Sanni AI, Ahrne S, Onilude AA (1995) Production of (- galactosidase by Lactobacillus plantarum isolated from diverse sources. J Basic Microbiol 35:427-432
23. Sanni AI, Onilude AA, Ogundoye OR (1997) Effect of bacteria galactosidases treatment on the nutritional status of soybean seeds and its milk derivative. Nahrung Foods 41:18-21
24. Sanni AI, Onilude AA, Ogunbanwo ST, Fadahunsi IF, Afolabi RO (2002) Eur Food Res Technol 215:176-180