Growth ofBacillus cereusin fermenting tempeh made from various beans and its inhibition byLactobacillus plantarum
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1991.tb02944.x/fullpdf
Reference12 articles.
1. Inhibitory effect of Lactobacillus plantarum on Salmonella infantis, Enterobacter aerogenes and Escherichia coli during tempeh fermentation;Ashenafi;Journal of Food Protection,1989
2. Effect of lactic acid bacteria and organic acids on growth and germination of;Chung-Wong;Bacillus cereus. Applied and Environmental Microbiology,1988
3. Tempeh and related foods;Djien;Economic Microbiology,1979
4. Antimicrobial activity of lactic acid bacteria against;Harris;Listeria monocytogenes. Journal of Food Protection,1989
5. Growth of Bacillus cereus in soybean tempeh;Nout;International Journal of Food Microbiology,1987
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