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

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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).

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Correspondence to T. O. S. Popoola.

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Afolabi, O.R., Popoola, T.O.S. The effects of baobab pulp powder on the micro flora involved in tempe fermentation. Eur Food Res Technol 220, 187–190 (2005).

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