细菌与大豆豆豉真菌发酵的关联。

Association of bacteria with the fungal fermentation of soybean tempe.

作者信息

Mulyowidarso R K, Fleet G H, Buckle K A

机构信息

Department of Food Science and Technology, University of New South Wales, Kensington, Australia.

出版信息

J Appl Bacteriol. 1990 Jan;68(1):43-7. doi: 10.1111/j.1365-2672.1990.tb02546.x.

DOI:10.1111/j.1365-2672.1990.tb02546.x

PMID:2179196

Abstract

Bacteria grew to viable populations of 10(8)-10(9) cfu/g during the fermentation of soybeans into tempe with the fungus, Rhizopus oligosporus. Bacillus pumilus and B. brevis were the predominant bacterial species, reaching populations of approximately 10(8) cfu/g during the 48 h fermentation. Species of Streptococcus faecium, Lactobacillus casei, Klebsiella pneumoniae and Enterobacter cloacae also contributed to the fermentation and achieved populations of 10(6)-10(7) cfu/g.

摘要

在用少孢根霉将大豆发酵制成丹贝的过程中，细菌生长至10⁸ - 10⁹ cfu/g的活菌数。短小芽孢杆菌和短短芽孢杆菌是主要的细菌种类，在48小时的发酵过程中达到约10⁸ cfu/g的菌数。粪肠球菌、干酪乳杆菌、肺炎克雷伯菌和阴沟肠杆菌也参与了发酵，菌数达到10⁶ - 10⁷ cfu/g。