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dc.contributor.authorWickware, Carmen
dc.date.accessioned2015-08-20T20:56:16Z
dc.date.available2020-05-24T06:00:48Z
dc.date.issued2015-05-24
dc.identifier.otherbibid: 9255361
dc.identifier.urihttps://hdl.handle.net/1813/40612
dc.description.abstractAcidification with lactic and acetic acid was used to test growth of B. cereus in soybean tempeh. The tempeh was made using two different molds as starter culture. Inoculation with Rhizopus oligosporus or R. oryzae in the soybeans acidified with lactic acid produced acceptable tempeh with B. cereus counts below 1 x 102 CFU g-1. Adding acetic acid produced tempeh of varying quality and did not inhibit bacterial growth. Additionally, bacterial counts in the tempeh acidified with acetic acid were significantly higher (P < 0.05) when the soybeans were inoculated with R. oryzae than when inoculated with R. oligosporus.
dc.language.isoen_US
dc.subjectTempeh
dc.subjectFood Safety
dc.subjectBacillus cereus
dc.titleCritical Parameters For The Production Of Safe Soybean Tempeh
dc.typedissertation or thesis
thesis.degree.disciplineFood Science and Technology
thesis.degree.grantorCornell University
thesis.degree.levelMaster of Science
thesis.degree.nameM.S., Food Science and Technology
dc.contributor.chairWorobo,Randy W.
dc.contributor.committeeMemberWiedmann,Martin


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