192 Modern Food Microbiology
organism produced both bongkrekic acid and toxoflavin, as do the strains of B. cocovenenans in
bongkrek.
Ontjom (oncom) is a somewhat similar but more popular fermented product of Indonesia made from
peanut presscake, the material that remains after oil has been extracted from peanuts. The presscake
is soaked in water for about 24 hours, steamed, and pressed into molds. The molds are covered with
banana leaves and inoculated with Neurospora sitophila or R. oligosporus. The product is ready for
consumption 1 or 2 days later. A more detailed description of ontjom fermentation and the nutritive
value of this product has been provided by Beuchat.
12
REFERENCES
1. Acton, J.C., R.L. Dick, and E.L. Norris. 1977. Utilization of various carbohydrates in fermented sausage. J. Food Sci.
42:174–178.
2. Acton, J.C., J.G. Williams, and M.G. Johnson. 1972. Effect of fermentation temperature on changes in meat properties and
flavor of summer sausage. J. Milk Food Technol. 35:264–268
3. Agate, A.D., and J.V. Bhat. 1966. Role of pectinolytic yeasts in the degradation of mucilage layer of Coffea robusta cherries.
Appl. Microbiol. 14:256–260.
4. Akinrele, I.A. 1970. Fermentation studies on maize during the preparation of a traditional African starch-cake food. J Sci.
Food Agric. 21:619–625.
5. Andersen, S.J. 1995. Compositional changes in surface mycoflora during ripening of naturally fermented sausages. J. Food
Protect. 58:426–429.
6. Arihara, K., H.Ota, M.Itoh, Y. Kondo, T. Sameshima, M. Akimoto, S. Kanai, and T. Miki. 1998. Lactobacillus acidophilus
group lactic acid bacteria applied to meat fermentation. J. Food Sci. 63:544–547.
7. Ayres, J.C., D.A. Lillard, and L. Leistner. 1967. Mold ripened meat products. In Proceedings of the 20th Annual Reciprocal
Meat Conference, 156–168. Chicago: National Live Stock and Meat Board.
8. Bacus, J. 1984. Utilization of Microorganisms in Meat Processing: A Handbook for Meat Plant Operators. New York:
John Wiley & Sons
9. Banigo, E.O.I., J.M. deMan, and C.L. Duitschaever. 1974. Utilization of high-lysine corn for the manufacture of ogi using
a new, improved processing system. Cereal Chem. 51:559–572.
10. Banigo, E.O.I., and H.G. Muller. 1972. Manufacture of ogi (a Nigerian fermented cereal porridge): Comparative evaluation
of corn, sorghum and millet. Can. Inst. Food Sci. Technol. J. 5:217–221.
11. Berwal, J.S., and D.Dincho. 1995. Molds as protective cultures for raw dry sausages. J. Food Protect. 58:817–819.
12. Beuchat, L.R. 1976. Fungal fermentation of peanut press cake. Econ. Bot. 30:227–234.
13. Bokanga, M. 1995. Biotechnology and cassava processing in Africa. Food Technol. 49:86–90.
14. Buckle, K.A., and E. Kartadarma. 1990. Inhibition of bongkrek acid and toxoflavin production in tempe bongkrek containing
Pseudomonas cocovenenans. J. Appl. Bacteriol. 68:571–576.
15. Cai, Y., H. Okada, H. Mori, Y. Benno, and T. Nakase. 1999. Lactobacillus paralimentarius sp. nov., isolated from soughdough. Int. J. Syst. Bacteriol. 49:1451–1455.
16. Camargo, R.de, J.Leme, Jr., and A.M. Filho. 1963. General observations on the microflora of fermenting cocoa beans
(Theobroma cacao) in Bahia (Brazil). Food Technol. 17:1328–1330.
17. Collard, P., and S. Levi. 1959. A two-stage fermentation of cassava. Nature 183:620–621.
18. Cummings, A., C. Reitmeier, L. Wilson, and B. Glatz. 2002. A survey of apple cider production practices and microbial
loads in cider in the state of Iowa. Dairy Fd. Environ. Sanit. 22:745–751.
19. Deibel, R.H., and C.F. Niven, Jr. 1957. Pediococcus cerevisiae: A starter culture for summer sausage. Bacteriol. Proc.
14–15.
20. Deibel, R.H.,C.F. Niven, Jr., and G.D. Wilson. 1961. Miccrobiology of meat curing. III. Some microbiological and related
technological aspects in the manufacture of fermented sausages. Appl. Microbiol. 9:156–161.
21. De Vuyst,L.V.Schrijvers, S.Paramithiotis, B. Hoste, M. Vancanneyt, J. Swings, G. Kalantzopoulos, E. Tsakalidou, and
W. Messens. 2002. The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both
composition and metabolite formation. Appl. Environ. Microbiol. 68:6059–6069.
organism produced both bongkrekic acid and toxoflavin, as do the strains of B. cocovenenans in
bongkrek.
Ontjom (oncom) is a somewhat similar but more popular fermented product of Indonesia made from
peanut presscake, the material that remains after oil has been extracted from peanuts. The presscake
is soaked in water for about 24 hours, steamed, and pressed into molds. The molds are covered with
banana leaves and inoculated with Neurospora sitophila or R. oligosporus. The product is ready for
consumption 1 or 2 days later. A more detailed description of ontjom fermentation and the nutritive
value of this product has been provided by Beuchat.
12
REFERENCES
1. Acton, J.C., R.L. Dick, and E.L. Norris. 1977. Utilization of various carbohydrates in fermented sausage. J. Food Sci.
42:174–178.
2. Acton, J.C., J.G. Williams, and M.G. Johnson. 1972. Effect of fermentation temperature on changes in meat properties and
flavor of summer sausage. J. Milk Food Technol. 35:264–268
3. Agate, A.D., and J.V. Bhat. 1966. Role of pectinolytic yeasts in the degradation of mucilage layer of Coffea robusta cherries.
Appl. Microbiol. 14:256–260.
4. Akinrele, I.A. 1970. Fermentation studies on maize during the preparation of a traditional African starch-cake food. J Sci.
Food Agric. 21:619–625.
5. Andersen, S.J. 1995. Compositional changes in surface mycoflora during ripening of naturally fermented sausages. J. Food
Protect. 58:426–429.
6. Arihara, K., H.Ota, M.Itoh, Y. Kondo, T. Sameshima, M. Akimoto, S. Kanai, and T. Miki. 1998. Lactobacillus acidophilus
group lactic acid bacteria applied to meat fermentation. J. Food Sci. 63:544–547.
7. Ayres, J.C., D.A. Lillard, and L. Leistner. 1967. Mold ripened meat products. In Proceedings of the 20th Annual Reciprocal
Meat Conference, 156–168. Chicago: National Live Stock and Meat Board.
8. Bacus, J. 1984. Utilization of Microorganisms in Meat Processing: A Handbook for Meat Plant Operators. New York:
John Wiley & Sons
9. Banigo, E.O.I., J.M. deMan, and C.L. Duitschaever. 1974. Utilization of high-lysine corn for the manufacture of ogi using
a new, improved processing system. Cereal Chem. 51:559–572.
10. Banigo, E.O.I., and H.G. Muller. 1972. Manufacture of ogi (a Nigerian fermented cereal porridge): Comparative evaluation
of corn, sorghum and millet. Can. Inst. Food Sci. Technol. J. 5:217–221.
11. Berwal, J.S., and D.Dincho. 1995. Molds as protective cultures for raw dry sausages. J. Food Protect. 58:817–819.
12. Beuchat, L.R. 1976. Fungal fermentation of peanut press cake. Econ. Bot. 30:227–234.
13. Bokanga, M. 1995. Biotechnology and cassava processing in Africa. Food Technol. 49:86–90.
14. Buckle, K.A., and E. Kartadarma. 1990. Inhibition of bongkrek acid and toxoflavin production in tempe bongkrek containing
Pseudomonas cocovenenans. J. Appl. Bacteriol. 68:571–576.
15. Cai, Y., H. Okada, H. Mori, Y. Benno, and T. Nakase. 1999. Lactobacillus paralimentarius sp. nov., isolated from soughdough. Int. J. Syst. Bacteriol. 49:1451–1455.
16. Camargo, R.de, J.Leme, Jr., and A.M. Filho. 1963. General observations on the microflora of fermenting cocoa beans
(Theobroma cacao) in Bahia (Brazil). Food Technol. 17:1328–1330.
17. Collard, P., and S. Levi. 1959. A two-stage fermentation of cassava. Nature 183:620–621.
18. Cummings, A., C. Reitmeier, L. Wilson, and B. Glatz. 2002. A survey of apple cider production practices and microbial
loads in cider in the state of Iowa. Dairy Fd. Environ. Sanit. 22:745–751.
19. Deibel, R.H., and C.F. Niven, Jr. 1957. Pediococcus cerevisiae: A starter culture for summer sausage. Bacteriol. Proc.
14–15.
20. Deibel, R.H.,C.F. Niven, Jr., and G.D. Wilson. 1961. Miccrobiology of meat curing. III. Some microbiological and related
technological aspects in the manufacture of fermented sausages. Appl. Microbiol. 9:156–161.
21. De Vuyst,L.V.Schrijvers, S.Paramithiotis, B. Hoste, M. Vancanneyt, J. Swings, G. Kalantzopoulos, E. Tsakalidou, and
W. Messens. 2002. The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both
composition and metabolite formation. Appl. Environ. Microbiol. 68:6059–6069.