Authors: O.R.Afolabi·T.O.S.Popoola
Eur Food Res Technol (2005) 220:187–190 DOI 10.1007/s00217-004-0998-y
Abstract
Locally prepared tempe that underwent natural fermentation was characterized by the growth of Lactobacillus plantarum, Streptococcuslactis, Bacillus sp.,Salmonella sp., Klebsiella sp., Lactococcuslactis, Rhizopus sp.and
Staphylococcus sp.,while fermentation carried out with the addition of varying levels of baobab pulp powder had mainly lactic acid bacteria(LAB) Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus acidophilus and Rhizopus sp.dominating.Increasing concentrations of baobab pulp powder led to an increase in the population of lactic acid bacteria(LAB) from2.3102 to3.3104 while it reduced the population of inoculated Rhizopus from 102 to only six colonies on malt extract agar(MEA).