MICROBIOLOGICAL AND CHEMICAL-CHANGES IN POI STORED AT 20-DEGREES-C

Microbiological and chemical changes of poi (cooked tare 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 log(10) 5.8 CFU/g, respe ctively Lactococcus lactis was identified to be the predominant bacter ial species in sour poi. Sucrose is the main carbon source for bacteri al metabolism at the early stage of the souring process. Lactic acid a nd acetic acid accumulated in sour poi to 92 and 45 mg/100 g of fresh weight, respectively, while oxalic acid and succinic acid contents dec reased substantially.