The microbial ecology of soybean soaking for tempe production.

@article{Mulyowidarso1989TheME,
  title={The microbial ecology of soybean soaking for tempe production.},
  author={R K Mulyowidarso and Graham H. Fleet and Kenneth A Buckle},
  journal={International journal of food microbiology},
  year={1989},
  volume={8 1},
  pages={35-46}
}
Soybeans soaked in tap water for 24 to 36 h at 20, 30 or 37 degrees C underwent a natural fermentation that was characterized by the growth of microorganisms to 10(8)-10(10) cfu/ml (depending on temperature) and a reduction of pH from 6.5 to 4.5. Lactobacillus casei, Streptococcus faecium, Staphylococcus epidermidis and Streptococcus dysgalactiae dominated the fermentation but, significant contributions were also made by Klebsiella pneumoniae, Klebsiella ozaenae, Enterobacter cloacae… CONTINUE READING

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