Development of microorganisms during cold storage of pea and chickpea tempeh and effect of lactobacillus plantarum on storage microflora

@article{Ashenafi1991DevelopmentOM,
  title={Development of microorganisms during cold storage of pea and chickpea tempeh and effect of lactobacillus plantarum on storage microflora},
  author={M. Ashenafi and M. Busse},
  journal={Journal of the Science of Food and Agriculture},
  year={1991},
  volume={56},
  pages={71-78}
}
The psychrotrophic count and pH of unacidified pea tempeh increased during storage at 4°C and the product was not acceptable after 1 week's storage. Acidification of pea during soaking did not markedly improve the keeping quality of the product. Inoculation of cooked pea with Lactobacillus plantarum resulted in a product with better keeping quality. Unacidified and acidified chickpea tempeh did not spoil within 2 weeks' storage. Inoculation with L plantarum resulted in a product which did not… Expand

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