Microbiological and chemical changes in poi stored at 20.degree.C

Autor:	See Y. Lam, Hui Lin, Alvin S. Huang, Tracey M. Nakayama
Rok vydání:	1994
Předmět:	Sucrose biology Lactococcus lactis Oxalic acid Souring General Chemistry biology.organism_classification Lactic acid Warehouse Acetic acid chemistry.chemical_compound chemistry Succinic acid Food science General Agricultural and Biological Sciences
Zdroj:	Journal of Agricultural and Food Chemistry. 42:45-48
ISSN:	1520-5118 0021-8561
Popis:	Microbiological and chemical changes of poi (cooked taro paste) stored at 20 degrees C were quantitatively measured. Commercial poi samples were stored in a constant-temperature chamber and sampled periodically. Both the pH and bacterial counts changed drastically in the first 2-3 days but thereafter remained at 4.0-4.5 and log10 5.8 CFU/g, respectively. Lactococcus lactis was identified to be the predominant bacterial species in sour poi. Sucrose is the main carbon source for bacterial metabolism at the early stage of the souring process. Lactic acid and acetic acid accumulated in sour poi to 92 and 45 mg/100 g of fresh weight, respectively, while oxalic acid and succinic acid contents decreased substantially.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cd3eec599eb40cd35d288d3a8c7f3188 https://doi.org/10.1021/jf00037a006 Zobrazit plný text záznamu