Growth of Staphylococcus aureus in fermenting tempeh made from various beans and its inhibition by Lactobacillus plantarum.
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb01182.x/fullpdf
Reference22 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. Production of Tempeh from various indigenous Ethiopian legumes;Ashenafi;World Journal of Microbiology and Biotechnology,1991a
3. Microbial development during tempeh fermentation from various beans and effect of Lb. plantarum on the natural microflora;Ashenafi;International Journal of Food Science & Technology,1991b
4. Interaction of food starter cultures and food borne pathogens: Streptococcus diacetylactis versus food pathogens;Daly;Journal of Milk and Food Technology,1972
5. Tempeh and related foods;Djien;Economic Microbiology,1979
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1. Metagenomic Analysis for Indigenous Microbial Diversity in Soaking Process of making Tempeh Jack beans (Canavalia ensiformis);Current Research in Nutrition and Food Science Journal;2022-09-02
2. Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability;Comprehensive Reviews in Food Science and Food Safety;2021-02-10
3. Control of Staphylococcus aureus on soya bean products by D-amino acids/nutmeg essential oil-co-loaded nanofilms;International Journal of Food Science & Technology;2017-09-08
4. Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris ) seeds;Journal of the Science of Food and Agriculture;2013-10-13
5. Growth of lactic acid bacteria and Rhizopus oligosporus during barley tempeh fermentation;International Journal of Food Microbiology;2005-10
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