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Microbiological and chemical changes in poi stored at 20 degrees C
- Huang, A.S., Lam, S.Y., Nakayama, T.M., Lin, H.
- Journal of agricultural and food chemistry 1994 v.42 no.1 pp. 45-48
- Colocasia esculenta, fermented foods, fermentation, Lactococcus lactis, lactic acid, acetic acid, biosynthesis, sucrose, fructose, glucose, carbohydrate metabolism
- 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.