European Food Research and Technology

, Volume 220, Issue 2, pp 187–190 | Cite as

The effects of baobab pulp powder on the micro flora involved in tempe fermentation

  • O. R. Afolabi
  • T. O. S. Popoola
Original Paper


Locally prepared tempe that underwent natural fermentation was characterized by the growth of Lactobacillus plantarum, Streptococcus lactis , Bacillus sp., Salmonella sp., Klebsiella sp., Lactococcus lactis , 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) from 2.3×102 to 3.3×104 while it reduced the population of inoculated Rhizopus from 102 to only six colonies on malt extract agar (MEA).


Fermentation Tempe Baobab 


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Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  1. 1.Department of Microbiology, College of Natural SciencesUniversity of AgricultureAbeokutaNigeria

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