The term sauerkraut literally means sour (sauer) cabbage (kraut). It is a traditional German fermented vegetable product that has spread to other cultures and is used in food preparations. The sequential growth of lactic acid bacteria in sauerkraut has long been recognized. Each lactic acid bacterium dominates the fermentation until its end product becomes inhibitory for its own development and creates another environment suitable for
Table 49 Production Scheme for Tempeh Whole, clean soybeans
Rehydration in hot water at 93 °C for 10 min Dehulling
Soaking with or without lactic acid overnight
Boiling for 68 min
Draining and cooling to 38 °C
Inoculation with Rhizopus oligosporus w/o Klebsiella pneumoniae Incubation on trays at 35-38°C, 75-78 % R.H. for 18 hr Dehydration Wrapping
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