1
|
Abo Elsoud MM, Mohamed SS, Selim MS, Sidkey NM. Characterization and Optimization of Chitosan Production by Aspergillus terreus. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2022. [DOI: 10.1007/s13369-022-07163-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
AbstractThe production of the amino polysaccharide (chitosan) from crustacean sources has faced many hindrances due to environmental, seasonal and noneconomic issues. On the other hand, mycogenic chitosan has many advantages that make it suitable for many medical and nutritional applications over the non-mycological counterparts. A number of fungal isolates have been screened for chitosan production, where the most potent fungal isolate has been genetically identified using 18S rDNA and selected to be the focus of the current study. The factors affecting chitosan production by the selected fungal isolate have been studied and numerically optimized and validated using Box–Behnken design. The produced chitosan has been collected, purified and characterized for the degree of deacetylation (DDA), molecular weight (MW), water-binding (WBC) and fat-binding capacities (FBC). Results showed that Aspergillus terreus (F3) was the most potent chitosan-producing fungal isolate with maximum validated productivity (2.92 g/l) at the following conditions: glucose, 35.6 g/l; (NH4)2SO4, 4.6 g/l; CaCl2, 0.29 g/l; and pH 7.9 at 23.2 °C for 10 days. The purified chitosan has the following characteristics: 71.9%, DDA; 54.1165 KD, MW; 58.6%, WBC; and 47.6%, FBC. The features and applications of fungal chitosan are not fully uncovered which necessitates further studies.
Collapse
|
2
|
Chitosan Production by Fungi: Current State of Knowledge, Future Opportunities and Constraints. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8020076] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Conventionally, the commercial supply of chitin and chitosan relies on shellfish wastes as the extraction sources. However, the fungal sources constitute a valuable option, especially for biomedical and pharmaceutical applications, due to the batch-to-batch unsteady properties of chitin and chitosan from conventional ones. Fungal production of these glycans is not affected by seasonality enables accurate process control and, consequently, more uniform properties of the obtained product. Moreover, liquid and solid production media often are derived from wastes, thus enabling the application of circular economy criteria and improving the process economics. The present review deals with fungal chitosan production processes focusing on waste-oriented and integrated production processes. In doing so, contrary to other reviews that used a genus-specific approach for organizing the available information, the present one bases the discussion on the bioprocess typology. Finally, the main process parameters affecting chitosan production and their interactions are critically discussed.
Collapse
|
3
|
Li JS, Chew YM, Lin MC, Lau YQ, Chen CS. Enhanced glucosamine production from Aspergillus oryzae NCH-42 via acidic stress under submerged fermentation. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1946158] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jia-Shiun Li
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, ROC
| | - Yin-Ming Chew
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, ROC
| | - Meng-Chi Lin
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, ROC
| | - Yie-Qie Lau
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, ROC
| | - Chin-Shuh Chen
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, ROC
| |
Collapse
|
4
|
Ahnan-Winarno AD, Cordeiro L, Winarno FG, Gibbons J, Xiao H. Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Compr Rev Food Sci Food Saf 2021; 20:1717-1767. [PMID: 33569911 DOI: 10.1111/1541-4337.12710] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 12/15/2020] [Accepted: 12/24/2020] [Indexed: 12/19/2022]
Abstract
Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product. Although there is a growing body of literature on tempeh, most research has focused on unfermented soybeans, thus the impact of tempeh fermentation on biological properties of soybeans has been largely left scattered. The objective of this review is to summarize the literature of tempeh fermentation over the past 60 years. A search of articles on tempeh published from 1960 to 2020 was performed using the Cochrane Library, Web of Science, EBSCOhost FSTA database, and Google Scholar. References from identified articles were reviewed for additional sources. In total, 321 papers were selected for this review, of which 64 papers were related to the health benefits of tempeh. This review concluded that sufficient evidence exists in the literature supporting tempeh fermentation as a low-cost, health-promoting, and sustainable food processing technology to produce protein-rich foods using various beans, legumes, and grains. This comprehensive review suggests further studies are needed on tempeh fermentation and its impact on human health; research and standardization of nonsoy tempeh; assessment of food safety-improving modification in tempeh production system; and initiatives supporting the sourcing of local ingredients in tempeh production.
Collapse
Affiliation(s)
| | - Lorraine Cordeiro
- Department of Nutrition, University of Massachusetts Amherst, Amherst, Massachusetts
| | | | - John Gibbons
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts
| | - Hang Xiao
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts
| |
Collapse
|
5
|
Selvasekaran P, Mahalakshmi, Roshini F, Angalene LA, Chandini, Sunil T, Chidambaram R. Fungal Exopolysaccharides: Production and Biotechnological Industrial Applications in Food and Allied Sectors. Fungal Biol 2021. [DOI: 10.1007/978-3-030-68260-6_12] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
6
|
de Souza AF, Galindo HM, de Lima MAB, Ribeaux DR, Rodríguez DM, da Silva Andrade RF, Gusmão NB, de Campos-Takaki GM. Biotechnological Strategies for Chitosan Production by Mucoralean Strains and Dimorphism Using Renewable Substrates. Int J Mol Sci 2020; 21:ijms21124286. [PMID: 32560213 PMCID: PMC7352823 DOI: 10.3390/ijms21124286] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 05/22/2020] [Accepted: 05/26/2020] [Indexed: 11/16/2022] Open
Abstract
We investigated the influence of corn steep liquor (CSL) and cassava waste water (CWW) as carbon and nitrogen sources on the morphology and production of biomass and chitosan by Mucor subtilissimus UCP 1262 and Lichtheimia hyalospora UCP 1266. The highest biomass yields of 4.832 g/L (M. subtilissimus UCP 1262) and 6.345 g/L (L. hyalospora UCP 1266) were produced in assay 2 (6% CSL and 4% CWW), factorial design 22, and also favored higher chitosan production (32.471 mg/g) for M. subtilissimus. The highest chitosan production (44.91 mg/g) by L. hyalospora (UCP 1266) was obtained at the central point (4% of CWW and 6% of CSL). The statistical analysis, the higher concentration of CSL, and lower concentration of CWW significantly contributed to the growth of the strains. The FTIR bands confirmed the deacetylation degree of 80.29% and 83.61% of the chitosan produced by M. subtilissimus (UCP 1262) and L. hyalospora (UCP 1266), respectively. M. subtilissimus (UCP 1262) showed dimorphism in assay 4–6% CSL and 8% CWW and central point. L. hyalospora (UCP 1266) was optimized using a central composite rotational design, and the highest yield of chitosan (63.18 mg/g) was obtained in medium containing 8.82% CSL and 7% CWW. The experimental data suggest that the use of CSL and CWW is a promising association to chitosan production.
Collapse
Affiliation(s)
- Adriana Ferreira de Souza
- Biotechnology Post-Graduation Program, Federal Rural University of Pernambuco, Recife-PE 52171-900, Brazil;
| | - Hugo Marques Galindo
- Fungal Biology Post-Graduation Program, Federal University of Pernambuco, Recife-PE 50670-420, Brazil;
| | | | - Daylin Rubio Ribeaux
- Biological Sciences Post-Graduation Program, Federal University of Pernambuco, Recife-PE 50670-420, Brazil;
| | - Dayana Montero Rodríguez
- Post-Doctorate National Program-CAPES, Catholic University of Pernambuco, Recife-PE 50050-900, Brazil; (D.M.R.); (R.F.d.S.A.)
| | | | - Norma Buarque Gusmão
- Department of Antibiotics, Federal University of Pernambuco, Recife-PE 50670-901, Brazil;
| | - Galba Maria de Campos-Takaki
- Nucleus of Research in Environmental Sciences and Biotechnology, Catholic University of Pernambuco, Pernambuco 50050-590, Brazil
- Correspondence: ; Tel.: +51-81-2119-4044; Fax: +55-81-2119-4043
| |
Collapse
|
7
|
SITANGGANG AB, SINAGA WSL, WIE F, FERNANDO F, KRUSONG W. Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.37218] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Azis Boing SITANGGANG
- Bogor Agricultural University, Indonesia; Bogor Agricultural University, Indonesia; King Mongkut's Institute of Technology Ladkrabang, Thailand
| | | | | | | | | |
Collapse
|
8
|
Evaluation of Biomass and Chitin Production of Morchella Mushrooms Grown on Starch-Based Substrates. Foods 2019; 8:foods8070239. [PMID: 31266266 PMCID: PMC6678217 DOI: 10.3390/foods8070239] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 06/27/2019] [Accepted: 06/28/2019] [Indexed: 12/14/2022] Open
Abstract
Morchella sp. is one of the most expensive mushrooms with a high nutritional profile. In this study, the polysaccharide content of Morchella species was investigated. Specifically, mycelium growth rate, biomass production, sclerotia formation, and glucosamine and total polysaccharides content of six Morchella species grown on a starch-based media were evaluated. Submerged fermentations in potato dextrose broth resulted in a glucosamine content of around 3.0%. In solid-state fermentations (SSF), using potato dextrose agar, a high linear growth rate (20.6 mm/day) was determined. Increased glucosamine and total polysaccharides content were observed after the formation of sclerotia. Biomass and glucosamine content were correlated, and the equations were used for the indirect estimation of biomass in SSF with agro-industrial starch-based materials. Wheat grains (WG), potato peels (PP), and a mixture of 1:1 of them (WG-PP) were evaluated as substrates. Results showed that the highest growth rate of 9.05 mm/day was determined on WG and the maximum biomass yield (407 mg/g) on WG-PP. The total polysaccharide content reached up to 18.4% of dried biomass in WG-PP. The results of the present study proved encouraging for the efficient bioconversion of potato and other starch-based agro-industrial waste streams to morel biomass and sclerotia eliciting nutritional and bioactive value.
Collapse
|
9
|
Kusumah D, Kabuyama Y, Maeda I. Promotion of Fungal Growth, Antibacterial and Antioxidative Activities in Tempe Produced with Soybeans Thermally Treated Using Steam Pressure. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.395] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Dewi Kusumah
- Department of Applied Life Science, United Graduate School Agriculture, Tokyo University of Agriculture and Technology
| | - Yukihito Kabuyama
- Department of Applied Life Science, United Graduate School Agriculture, Tokyo University of Agriculture and Technology
- Faculty of Agricultural Science, Utsunomiya University
| | - Isamu Maeda
- Department of Applied Life Science, United Graduate School Agriculture, Tokyo University of Agriculture and Technology
- Faculty of Agricultural Science, Utsunomiya University
| |
Collapse
|
10
|
Wang S, Li P, Su J, Liang R, Wu X. Enhanced Glucosamine Production with Actinomucor elegans Based on Stimulating Factor of Methanol. Indian J Microbiol 2014; 54:459-65. [PMID: 25320446 PMCID: PMC4186940 DOI: 10.1007/s12088-014-0485-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2014] [Accepted: 06/23/2014] [Indexed: 11/26/2022] Open
Abstract
Glucosamine (GlcN) is a major and valuable component in the cell wall of fungi. In this study, the cell wall was treated via a two-stage alkali and acid process, and chitin and chitosan were fully deacetylated, partially depolymerized, and converted to GlcN oligosaccharides. Then, the oligosaccharides were analyzed by high performance liquid chromatography. The influences of Actinomucor elegans on GlcN production in a flask culture were investigated to achieve an optimum yield of GlcN. The experimental result showed that cultivation in condition of pH 6.0, 100 mL working volume (500 mL flask), 10 % (v/v) inoculum concentration, at 28 °C and 200 rpm for 6 days yielded highest dry cell weight (DCW) which was 23.43 g L(-1), with a GlcN concentration of 5.12 g L(-1). Methanol as stimulating factor was found to exert the best effect in concentration of 1.5 % (v/v). With addition of methanol into medium, the DCW increased from 23.69 to 32.42 g L(-1), leading to maximum GlcN concentration of 6.85 g L(-1) obtained. Here, the methanol addition may be useful for industrial production of GlcN, and may also be meaningful for the production of other fine chemicals by filamentous fungi.
Collapse
Affiliation(s)
- Sheng Wang
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Food and Bioengineering, Qilu University of Technology, Jinan, 250353 China
| | - Piwu Li
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Food and Bioengineering, Qilu University of Technology, Jinan, 250353 China
| | - Jing Su
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Food and Bioengineering, Qilu University of Technology, Jinan, 250353 China
| | - Rongrong Liang
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Food and Bioengineering, Qilu University of Technology, Jinan, 250353 China
| | - Xiangkun Wu
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Food and Bioengineering, Qilu University of Technology, Jinan, 250353 China
| |
Collapse
|
11
|
Erna Kustyawati M, Pratama F, Saputra D, Wijaya A. MODIFIKASI WARNA, TEKTUR DAN AROMA TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA SUPERKRITIK [The Modification of Color, Texture, and Aroma of Tempe Processed with Supercritical Carbon Dioxide]. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2014. [DOI: 10.6066/jtip.2014.25.2.168] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
|
12
|
Effect of Phosphate on Glucosamine Production by Ethanolic Fungus Mucor indicus. Appl Biochem Biotechnol 2013; 171:1465-72. [DOI: 10.1007/s12010-013-0440-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2013] [Accepted: 08/06/2013] [Indexed: 11/26/2022]
|
13
|
Schmidt CG, Furlong EB. Effect of particle size and ammonium sulfate concentration on rice bran fermentation with the fungus Rhizopus oryzae. BIORESOURCE TECHNOLOGY 2012; 123:36-41. [PMID: 22940295 DOI: 10.1016/j.biortech.2012.07.081] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2012] [Revised: 06/15/2012] [Accepted: 07/23/2012] [Indexed: 06/01/2023]
Abstract
The effects of rice bran particle size (0.18-0.39mm) and ammonium sulfate concentration in the nutrient solution (2-8g/L) on biomass production, protein and phenolic content generated by solid state fermentation with the fungus Rhizopus oryzae (CCT 1217) were studied. Particle size had a positive effect on biomass production and a negative effect (p⩽0.05) on protein and phenolic contents. Ammonium sulfate concentration had a positive effect (p⩽0.05) on biomass and phenolic content gain. Cultivation of fungus in rice bran with particle size of 0.18mm and in the presence of 8g/L ammonium sulfate, resulted in protein levels of 20g/100g dry wt and phenolics content of 4mg/g dry wt. These values were 53 and 65% higher than those achieved with unfermented rice bran. The results demonstrate that the fermentation process increased the value of compounds recovered for potential use in food formulations.
Collapse
Affiliation(s)
- Cristiano Gautério Schmidt
- Escola de Química e Alimentos, Universidade Federal do Rio Grande, Rua Engenheiro Alfredo Huck, 475, Rio Grande-RS 96201-460, Brazil.
| | | |
Collapse
|
14
|
Muzzarelli RA, Boudrant J, Meyer D, Manno N, DeMarchis M, Paoletti MG. Current views on fungal chitin/chitosan, human chitinases, food preservation, glucans, pectins and inulin: A tribute to Henri Braconnot, precursor of the carbohydrate polymers science, on the chitin bicentennial. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.09.063] [Citation(s) in RCA: 524] [Impact Index Per Article: 43.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
15
|
Sitanggang AB, Wu HS, Wang SS. Determination of fungal glucosamine using HPLC with 1-napthyl isothiocyanate derivatization and microwave heating. BIOTECHNOL BIOPROC E 2010. [DOI: 10.1007/s12257-009-0105-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
16
|
Chang CT, Hsu CK, Chou ST, Chen YC, Huang FS, Chung YC. Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean usingRhizopus oligosporus. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01907.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
17
|
Feng XM, Olsson J, Swanberg M, Schnürer J, Rönnow D. Image analysis for monitoring the barley tempeh fermentation process. J Appl Microbiol 2007; 103:1113-21. [PMID: 17897216 DOI: 10.1111/j.1365-2672.2007.03341.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS To develop a fast, accurate, objective and nondestructive method for monitoring barley tempeh fermentation. METHODS AND RESULTS Barley tempeh is a food made from pearled barley grains fermented with Rhizopus oligosporus. Rhizopus oligosporus growth is important for tempeh quality, but quantifying its growth is difficult and laborious. A system was developed for analysing digital images of fermentation stages using two image processing methods. The first employed statistical measures sensitive to image colour and surface structure, and these statistical measures were highly correlated (r=0.92, n=75, P<0.001) with ergosterol content of tempeh fermented with R. oligosporus and lactic acid bacteria (LAB). In the second method, an image-processing algorithm optimized to changes in images of final tempeh products was developed to measure number of visible barley grains. A threshold of 5 visible grains per Petri dish indicated complete tempeh fermentation. When images of tempeh cakes fermented with different inoculation levels of R. oligosporus were analysed the results from the two image processing methods were in good agreement. CONCLUSION Image processing proved suitable for monitoring barley tempeh fermentation. The method avoids sampling, is nonintrusive, and only requires a digital camera with good resolution and image analysis software. SIGNIFICANCE AND IMPACT OF THE STUDY The system provides a rapid visualization of tempeh product maturation and qualities during fermentation. Automated online monitoring of tempeh fermentation by coupling automated image acquisition with image processing software could be further developed for process control.
Collapse
Affiliation(s)
- X M Feng
- Department of Microbiology, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden.
| | | | | | | | | |
Collapse
|
18
|
Feng XM, Eriksson ARB, Schnürer J. Growth of lactic acid bacteria and Rhizopus oligosporus during barley tempeh fermentation. Int J Food Microbiol 2005; 104:249-56. [PMID: 15979185 DOI: 10.1016/j.ijfoodmicro.2005.03.005] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2004] [Revised: 12/27/2004] [Accepted: 03/19/2005] [Indexed: 10/25/2022]
Abstract
The zygomycete Rhizopus oligosporus is traditionally used to ferment soybean tempeh, but it is also possible to ferment other legumes and cereals to tempeh. The traditional soybean tempeh harbours a multitude of microorganisms with potentially beneficial or detrimental effects on quality. Lactic acid bacteria (LAB) have positive effects on the safety of soybean tempeh, but the effects of LAB on R. oligosporus growth have not been investigated. We have developed a cereal grain tempeh by fermenting pearled barley with R. oligosporus ATCC 64063. Four LAB species, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus reuteri and Lactococcus lactis were assessed for their growth abilities and their effects on R. oligosporus growth during barley tempeh fermentation. Growth of LAB was assayed as colony forming units (cfu), while growth of R. oligosporus was measured as ergosterol content and hyphal length. The two fungal measurements highly correlated (r=0.83, P<0.001, n=90). The ergosterol content of fungal mycelia ranged from 11.7 to 30.1 mg/g fungal dry matter. L. plantarum multiplied from 4.8 to 7.4 log cfu/g dry tempeh and L. fermentum increased from 4.4 to 6.8 log cfu/g during 24 h incubation at 35 degrees C. L. reuteri and L. lactis had significantly slower growth, with increases from 4.8 to 5.6 log cfu/g and 5.0 to 5.4 log cfu/g, respectively. The growth of R. oligosporus and the final pH (4.9) in barley tempeh were not significantly influenced by any of the LAB investigated.
Collapse
Affiliation(s)
- Xin Mei Feng
- Department of Microbiology, Swedish University of Agricultural Sciences (SLU), P.O. Box 7025, SE-750 07, Sweden.
| | | | | |
Collapse
|
19
|
Nout MJR, Kiers JL. Tempe fermentation, innovation and functionality: update into the third millenium. J Appl Microbiol 2005; 98:789-805. [PMID: 15752324 DOI: 10.1111/j.1365-2672.2004.02471.x] [Citation(s) in RCA: 124] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- M J R Nout
- Laboratory of Food Microbiology, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands.
| | | |
Collapse
|
20
|
|
21
|
Sparringa RA, Owens JD. Protein utilization during soybean tempe fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:4375-8. [PMID: 10552819 DOI: 10.1021/jf981279u] [Citation(s) in RCA: 23] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The aim was to identify to what extent proteins were utilized during the fermentation of bacteria-free tempe prepared with acidified soybean cotyledons and Rhizopus oligosporus NRRL 2710 at 30 degrees C. Dry matter declined continuously during the fermentation to 980 g/(kg of initial dry cotyledons) at 28 h, 910 g at 46 h (when the tempe was judged mature), and 835 g at 72 h. The decrease in dry matter was due mainly to reduction in crude lipid, amounting to 65 g/(kg of initial dry cotyledons) at 46 h and 135 g/(kg of initial dry cotyledons) at 72 h and representing approximately 70% and 80%, respectively, of the total dry matter loss. Protein oxidation (estimated from ammonia production) was 5 g at 28 h,10 g at 46 h, and 20 g/(kg of initial dry cotyledons) at 72 h. The total amount of soy protein hydrolyzed, including that incorporated into mold biomass, was estimated to be 80 g/(kg of initial dry cotyledons) at 28 h incubation, 95 g at 46 h, and 100 g at 72 h. The hydrolyzed protein at 46 h represented 25% of the initial protein. Of this hydrolyzed protein, it is suggested that approximately 65% remained in the tempe as amino acids and peptides, 25% was assimilated into mold biomass, and 10% was oxidized.
Collapse
Affiliation(s)
- R A Sparringa
- Department of Food Science and Technology, The University of Reading, Reading, RG6 6AP, U.K
| | | |
Collapse
|