1
|
Xie J, Gänzle M. Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues? Int J Food Microbiol 2023; 407:110399. [PMID: 37716309 DOI: 10.1016/j.ijfoodmicro.2023.110399] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 08/17/2023] [Accepted: 09/10/2023] [Indexed: 09/18/2023]
Abstract
The food industry is facing the challenge of creating innovative, nutritious, and flavored plant-based products, due to consumer's increasing demand for the health and environmental sustainability. Fermentation as a unique and effective tool plays an important role in the innovation of food products. Traditional fermented soy foods are popular in many Asian and African countries as nutritious, digestible and flavorful daily staples or condiments. They are produced by specific microorganisms with the unique fermentation process in which microorganisms convert the ingredients of whole soybean or soybean curd to flavorful and functional molecules. This review provides an overview on traditional fermented food produced from soy, including douchi, natto, tempeh, and sufu as well as stinky tofu, including the background of these products, the manufacturing process, and the microbial diversity involved in fermentation procedures as well as flavor volatiles that were identified in the final products. The contribution of microbes to the quality of these five fermented soy foods is discussed, with the comparison to the role of cheese ripening microorganisms in cheese flavor formation. This communication aims to summarize the microbiology of fermented soy foods in Asia, evoking innovative ideas for the development of new plant-based fermented foods especially plant-based cheese analogues.
Collapse
Affiliation(s)
- Jin Xie
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada
| | - Michael Gänzle
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada; Hubei University of Technology, College of Bioengineering and Food Science, Wuhan, Hubei, People's Republic of China.
| |
Collapse
|
2
|
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
|
3
|
Lücke FK, Fritz V, Tannhäuser K, Arya A. Controlled fermentation of rapeseed presscake by Rhizopus, and its effect on some components with relevance to human nutrition. Food Res Int 2018; 120:726-732. [PMID: 31000290 DOI: 10.1016/j.foodres.2018.11.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Revised: 10/17/2018] [Accepted: 11/16/2018] [Indexed: 11/18/2022]
Abstract
The use of rapeseed protein could contribute to meeting the increasing demand for plant proteins with high biological value in human nutrition. In order to make rapeseed presscake fit for human consumption, the presscake was fermented by using the tempeh mould, Rhizopus microsporus var. oligosporus. Fermentation was satisfactory at initial levels of added acetic acid of 40-60 mmoles/Kg, aw of 0.97, pasteurization, surface inoculation and incubation at 32 °C and 90-95% relative humidity. It was crucial to stop the fermentation once the mould had grown and metabolized sufficiently but before a major rise in pH and subsequent growth of acid-sensitive sporeforming bacteria occurred. Some degradation of glucosinolates, cell wall polysaccharides and phenolic compounds was found, but there was some evidence that growth and metabolism of the mould also depended on the texture of the presscake, as these factors affect the oxygen supply to the mould. In conclusion, it is possible to ferment rapeseed presscake by using the "Tempeh starter" Rhizopus oligosporus, but in order to use the resulting product to enrich various foods with protein or replace other proteins, the degree of degradation of undesired compounds should be further standardized, especially by the control of the pH, oxygen supply, and fermentation time.
Collapse
Affiliation(s)
- Friedrich-Karl Lücke
- Department of Nutritional, Food & Consumer Sciences (OE), Fulda University of Applied Sciences, Leipziger Str. 123, 36037 Fulda, Germany.
| | - Viktoria Fritz
- Department of Nutritional, Food & Consumer Sciences (OE), Fulda University of Applied Sciences, Leipziger Str. 123, 36037 Fulda, Germany
| | - Kathrin Tannhäuser
- Department of Nutritional, Food & Consumer Sciences (OE), Fulda University of Applied Sciences, Leipziger Str. 123, 36037 Fulda, Germany
| | - Amrita Arya
- Department of Nutritional, Food & Consumer Sciences (OE), Fulda University of Applied Sciences, Leipziger Str. 123, 36037 Fulda, Germany
| |
Collapse
|
4
|
Juneja VK, Mohr TB, Silverman M, Snyder OP. Influence of Cooling Rate on Growth of Bacillus cereus from Spore Inocula in Cooked Rice, Beans, Pasta, and Combination Products Containing Meat or Poultry. J Food Prot 2018; 81:430-436. [PMID: 29474146 DOI: 10.4315/0362-028x.jfp-17-397] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Accepted: 10/31/2017] [Indexed: 11/11/2022]
Abstract
The objective of this study was to assess the ability of Bacillus cereus spores to germinate and grow in order to determine a safe cooling rate for cooked rice, beans, and pasta, rice-chicken (4:1), rice-chicken-vegetables (3:1:1), rice-beef (4:1), and rice-beef-vegetables (3:1:1). Samples were inoculated with a cocktail of four strains of heat-shocked (80°C for 10 min) B. cereus spores (NCTC 11143, 935A/74, Brad 1, and Mac 1) to obtain a final spore concentration of approximately 2 log CFU/g. Thereafter, samples were exponentially cooled through the temperature range of 54.5 to 7.2°C in 6, 9, 12, 15, 18, and 21 h. At the end of the cooling period, samples were removed and plated on mannitol egg yolk polymyxin agar. The plates were incubated at 30°C for 24 h. The net B. cereus growth from spores in beans was <1 log after 9 h of cooling, but the pathogen grew faster in rice and pasta. In combination products, the net growth was as follows: 3.05, 3.89, and 4.91 log CFU/g in rice-chicken; 3.49, 4.28, and 4.96 log CFU/g in rice-beef; 3.50, 4.20, and 5.32 CFU/g in rice-chicken-mixed vegetables; and 3.68, 4.44, and 5.25 CFU/g in rice-beef-mixed vegetables after 15, 18, and 21 h of cooling, respectively. This study suggests safe cooling rates for cooling cooked rice, beans, pasta, rice-chicken, rice-chicken-vegetables, rice-beef, and rice-beef-vegetables to guard against the hazards associated with B. cereus.
Collapse
Affiliation(s)
- Vijay K Juneja
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038
| | - Tim B Mohr
- U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Health Science, Science Staff, 530 Center Street N.E., Suite 401, Salem, Oregon 97301
| | - Meryl Silverman
- U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Policy and Program Development/Risk, Innovations, and Management Staff, Washington, DC 20250
| | - O Peter Snyder
- SnyderHACCP, 4785 Hodgson Road #114, Shoreview, Minnesota 55126, USA
| |
Collapse
|
5
|
In vitro screening of selected probiotic properties of Lactobacillus strains isolated from traditional fermented cabbage and cucumber. Curr Microbiol 2014; 70:183-94. [PMID: 25270682 DOI: 10.1007/s00284-014-0699-0] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2014] [Accepted: 08/13/2014] [Indexed: 10/24/2022]
Abstract
Most important during probiotic selection are gastric acid and bile tolerance, the adhesion to the luminal epithelium to colonize the lower gastrointestinal tract of a human and safety for human consumption. The aim of this study was to evaluate the selected probiotic in vitro properties of Lactobacillus spp. Strains isolated from traditional fermented food. A total 38 strains were isolated from the pickled samples and 14 were identified as Lactobacillus spp. The survival of almost all strains after incubation at pH 2.5 did not change markedly, and remained at above 90 % (10(9) CFU/mL). The strains also exhibited a high survival rate at pH 3.5 (>90 %), whereas pH 1.5 all were died. Just four strains could survive 90 min. at pH 1.5 (<39 %). The incubation with 0.2 % bile salt solution resulted in a survival rates of 81-94 % after 24 h, whereas after incubation in 2 and 4 % bile salt solution it was 59-94 %. All tested strains showed very good and good resistance to 0.4 % phenol addition, however only Lb. johnsonii K4 was able to multiply. The hydrophobic nature of the cell surface of the tested strains was moderated recording hydrophobicity of Lb. johnsonii K4 and Lb. rhamnosus K3 above 60 %. Safety evaluation excluded four of tested strains as candidate probiotics, according to antibiotic resistance patterns and certain metabolic activities. On the basis on the results 10 of the selected Lactobacillus strains are safe and can survive under gastrointestinal conditions, which requires them to future in vitro and in vivo probiotic studies.
Collapse
|
6
|
BELHADJ H, HARZALLAH D, BOUAMRA D, KHENNOUF S, Dahamna S, GHADBANE M. Phenotypic and genotypic characterization of some lactic Acid bacteria isolated from bee pollen: a preliminary study. BIOSCIENCE OF MICROBIOTA, FOOD AND HEALTH 2014; 33:11-23. [PMID: 24936378 PMCID: PMC4034326 DOI: 10.12938/bmfh.33.11] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2013] [Accepted: 08/20/2013] [Indexed: 11/05/2022]
Abstract
In the present work, five hundred and sixty-seven isolates of lactic acid bacteria were recovered from raw bee pollen grains. All isolates were screened for their antagonistic activity against both Gram-positive and Gram-negative pathogenic bacteria. Neutralized supernatants of 54 lactic acid bacteria (LAB) cultures from 216 active isolates inhibited the growth of indicator bacteria. They were phenotypically characterized, based on the fermentation of 39 carbohydrates. Using the simple matching coefficient and unweighted pair group algorithm with arithmetic averages (UPGMA), seven clusters with other two members were defined at the 79% similarity level. The following species were characterized: Lactobacillus plantarum, Lactobacillus fermentum, Lactococcus lactis, Pediococcus acidilactici, Pediococcus pentosaceus, and unidentified lactobacilli. Phenotypic characteristics of major and minor clusters were also identified. Partial sequencing of the 16S rRNA gene of representative isolates from each cluster was performed, and ten strains were assigned to seven species: Lactobacillus plantarum, Lactobacillus fermentum, Lactococcus lactis, Lactobacillus ingluviei, Pediococcus pentosaceus, Lactobacillus acidipiscis and Weissella cibaria. The molecular method used failed to determine the exact taxonomic status of BH0900 and AH3133.
Collapse
Affiliation(s)
- Hani BELHADJ
- Laboratory of Applied Microbiology, Department of
Microbiology, Faculty of Natural and Life Sciences, University Sétif 1 Ferhat Abbas, 19000
Sétif, Algeria
| | - Daoud HARZALLAH
- Laboratory of Applied Microbiology, Department of
Microbiology, Faculty of Natural and Life Sciences, University Sétif 1 Ferhat Abbas, 19000
Sétif, Algeria
| | - Dalila BOUAMRA
- Laboratory of Phytotherapy Applied to Chronic Diseases,
Faculty of Natural and life Sciences, University Sétif 1 Ferhat Abbas, 19000 Sétif,
Algeria
| | - Seddik KHENNOUF
- Laboratory of Phytotherapy Applied to Chronic Diseases,
Faculty of Natural and life Sciences, University Sétif 1 Ferhat Abbas, 19000 Sétif,
Algeria
| | - Saliha Dahamna
- Laboratory of Phytotherapy Applied to Chronic Diseases,
Faculty of Natural and life Sciences, University Sétif 1 Ferhat Abbas, 19000 Sétif,
Algeria
| | - Mouloud GHADBANE
- Laboratory of Applied Microbiology, Department of
Microbiology, Faculty of Natural and Life Sciences, University Sétif 1 Ferhat Abbas, 19000
Sétif, Algeria
- Laboratory of Plant Biotechnology, Department of Natural and
Life Sciences, Sciences Faculty, University of M’sila, PO Box 166 M’sila, Algeria
| |
Collapse
|
7
|
Isolation and Screening of Salt-Tolerance Lactic Acid Bacteria Strain and Study on its Characteristic Producing Lactic Acid. ACTA ACUST UNITED AC 2014. [DOI: 10.4028/www.scientific.net/amr.881-883.746] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The salt-tolerance lactic acid bacteria strain was isolationed and identified from soy sauce mash. The ability producing lactic acid was studied in different culture conditions. The salt-tolerance lactic acid bacteria strain was isolationed and screened by MRS medium with CaCO3and NaCl gradient plate from soy sauce mash. They were identified according to morphorlogy characters and 16S ribosomal RNA (rRNA) gene sequencing methods. The ability producing lactic acid was studied at different fermentation temperature, NaCl concentration and pH value. The results showed: the strain with superior salt-tolerant was identified asLactobacillus delbrueckii subsp. bulgaricus. Its optimum fermentation temperature was 38°C. When NaCl concentration was 18%, its lactic acid yield could reach 22.68 g/L. It had a better absorbing ability of lactic acid in neutral or slight alkaline condition.
Collapse
|
8
|
Frey-Klett P, Burlinson P, Deveau A, Barret M, Tarkka M, Sarniguet A. Bacterial-fungal interactions: hyphens between agricultural, clinical, environmental, and food microbiologists. Microbiol Mol Biol Rev 2011; 75:583-609. [PMID: 22126995 PMCID: PMC3232736 DOI: 10.1128/mmbr.00020-11] [Citation(s) in RCA: 461] [Impact Index Per Article: 35.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Bacteria and fungi can form a range of physical associations that depend on various modes of molecular communication for their development and functioning. These bacterial-fungal interactions often result in changes to the pathogenicity or the nutritional influence of one or both partners toward plants or animals (including humans). They can also result in unique contributions to biogeochemical cycles and biotechnological processes. Thus, the interactions between bacteria and fungi are of central importance to numerous biological questions in agriculture, forestry, environmental science, food production, and medicine. Here we present a structured review of bacterial-fungal interactions, illustrated by examples sourced from many diverse scientific fields. We consider the general and specific properties of these interactions, providing a global perspective across this emerging multidisciplinary research area. We show that in many cases, parallels can be drawn between different scenarios in which bacterial-fungal interactions are important. Finally, we discuss how new avenues of investigation may enhance our ability to combat, manipulate, or exploit bacterial-fungal complexes for the economic and practical benefit of humanity as well as reshape our current understanding of bacterial and fungal ecology.
Collapse
Affiliation(s)
- P Frey-Klett
- INRA, UMR1136 Interactions Arbres-Microorganismes, 54280 Champenoux, France.
| | | | | | | | | | | |
Collapse
|
9
|
Roy A, Moktan B, Sarkar PK. Survival and growth of foodborne bacterial pathogens in fermenting dough of wadi, a legume-based indigenous food. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2011; 48:506-509. [PMID: 23572780 PMCID: PMC3551170 DOI: 10.1007/s13197-010-0185-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/12/2010] [Accepted: 02/18/2010] [Indexed: 06/02/2023]
Abstract
Wadi is a hollow, brittle, ball- or cone-shaped popular traditional legume-based product of many countries in the Indian Subcontinent. To prepare wadi, blackgram (Phaseolus mungo L.) dhal (dehusked split seeds) was soaked, ground to a soft dough, fermented for 10 h in a closed container, moulded into balls or cones and dried for ~60 h (repeating a cycle of 8 h sun-drying at 29-33 °C and then 16 h shade-drying at 28-30 °C). This study aims at understanding the fate of some selected foodborne bacterial pathogens during a chance contamination of blackgram dough at the time of preparing wadi. Uninoculated dough, during the course of its processing to wadi, remained free from Staphylococcus aureus and Escherichia coli, but got contained by Bacillus cereus during the first 10 h of fermentation and also the next 24 h of drying wadi. B. cereus, when spiked into freshly prepared dough at a load of 5.2 log cfu/g, also diminished after 24 h of drying (detection limit (DL), 100 cfu/g). S. aureus (DL, 100 cfu/g) and E. coli (DL, 10 cfu/g) reached below the DL after 36 h of drying. After 10 h of fermentation and 36 h of drying, the moisture content decreased from initial 61.9 to 33.5%, and the pH declined from 6.0 to 4.8.
Collapse
Affiliation(s)
- A. Roy
- Microbiology Laboratory, Department of Botany, University of North Bengal, Siliguri, 734 013 India
| | - B. Moktan
- Microbiology Laboratory, Department of Botany, University of North Bengal, Siliguri, 734 013 India
| | - P. K. Sarkar
- Microbiology Laboratory, Department of Botany, University of North Bengal, Siliguri, 734 013 India
| |
Collapse
|
10
|
Isolation, characterization, and evaluation of wild isolates of Lactobacillus reuteri from pig feces. J Microbiol 2010; 47:663-72. [PMID: 20127457 DOI: 10.1007/s12275-009-0124-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2009] [Accepted: 06/26/2009] [Indexed: 10/19/2022]
Abstract
Lactic acid bacteria (LAB) are a well-used probiotics for health improvements in both humans and animals. Despite of several benefits, non-host-specific LAB showed poor probiotics effects due to difficulty in colonization and competition with normal flora. Therefore, the feasibility of porcine LAB isolates was evaluated as a probiotics. Ten of 49 Lactobacillus spp. isolates harbored 2 approximately 10 kb plasmid DNA. Seven strains were selected based on the safety test, such as hemolytic activity, ammonia, indole, and phenylalanine production. After safety test, five strains were selected again by several tests, such as epithelial adherence, antimicrobial activity, tolerance against acid, bile, heat, and cold-drying, and production of acid and hydrogen peroxide. Then, enzyme profiles (ZYM test) and antibiotics resistance were analyzed for further characterization. Five Lactobacillus reuteri isolates from pig feces were selected by safety and functional tests. The plasmid DNA which was able to develop vector system was detected in the isolates. Together with these approaches, pig-specific Lactobacillus spp. originated from pigs were selected. These strains may be useful tools to develop oral delivery system.
Collapse
|
11
|
Rivera-Espinoza Y, Gallardo-Navarro Y. Non-dairy probiotic products. Food Microbiol 2010; 27:1-11. [DOI: 10.1016/j.fm.2008.06.008] [Citation(s) in RCA: 236] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2007] [Revised: 06/16/2008] [Accepted: 06/17/2008] [Indexed: 10/21/2022]
|
12
|
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
|
13
|
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
|
14
|
Gül Karahan A, Lütfü Çakmakçi M, Cicioglu-Aridogan B, Kart-Gündogdu A. Nitric Oxide (NO) and Lactic Acid Bacteria-Contributions to Health, Food Quality, and Safety. FOOD REVIEWS INTERNATIONAL 2005. [DOI: 10.1080/fri-200061620] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
15
|
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
|
16
|
Microbiology of siljo, a traditional Ethiopian fermented legume product. World J Microbiol Biotechnol 1995; 11:338-42. [DOI: 10.1007/bf00367113] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Revised: 01/28/1995] [Accepted: 02/06/1995] [Indexed: 10/26/2022]
|
17
|
Ashenafi M. Microbiological evaluation of tofu and tempeh during processing and storage. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 1994; 45:183-9. [PMID: 8153069 DOI: 10.1007/bf01088476] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Tofu samples consisting of 'Fresh Tofu', 'Herb Tofu', 'Tofu Paste', 'Fried Tofu', 'Tofu Burger', 'Smoked Tofu' and different types of herbs used for making 'Herb Tofu' were analysed for their microbiological load. Tempeh samples consisted of cook water, inoculated beans and fresh tempeh. 'Fresh Tofu' and 'Herb Tofu' had high bacterial counts (> or = 10(5) cfu/g). 'Tofu Burger' and 'Smoked Tofu' had counts around 10(4) cfu/g. 'Tofu Paste' and 'Fried Tofu' had low counts (< 10(2) cfu/g). Cutting board, knife and frequent hand contact with product were the major sources of contamination for tofu. Herbs used for making 'Herb Tofu' were highly contaminated (> 10(5) cfu/g). Cook water and cooked beans for tempeh production had lower counts (< or = 10(4) cfu/g). Initial count of fresh tempeh was high (about 10(8) cfu/g). Most products had counts of > 10(6) cfu/g after 7 days of cold storage. The microbiological quality of the product may improve if producers avoid unnecessary contamination during processing.
Collapse
Affiliation(s)
- M Ashenafi
- Department of Basic Sciences, Awassa College of Agriculture, Addis Ababa University, Sidamo, Ethiopia
| |
Collapse
|
18
|
|
19
|
FERMANIAN CHRISTOPHE, FREMY JEANMARC, LAHELLEC CECILE. BACILLUS CEREUS PATHOGENICITY: A REVIEW. ACTA ACUST UNITED AC 1993. [DOI: 10.1111/j.1745-4581.1993.tb00282.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
20
|
Hachmeister KA, Fung DY. Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains. Crit Rev Microbiol 1993; 19:137-88. [PMID: 8267862 DOI: 10.3109/10408419309113527] [Citation(s) in RCA: 72] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
A variety of indigenous fermented foods exist today; however, tempeh has been one of the most widely accepted and researched mold-modified fermented products. Tempeh is a traditional fermented food made from soaked and cooked soybeans inoculated with a mold, usually of the genus Rhizopus. After fermentation has occurred, the soybeans are bound together into a compact cake by dense cottony mycelium. An important function of the mold in the fermentation process is the synthesis of enzymes, which hydrolyze soybean constituents and contribute to the development of a desirable texture, flavor, and aroma of the product. Enzymatic hydrolysis also may decrease or eliminate antinutritional constituents; consequently, the nutritional quality of the fermented product may be improved. Current technology and new scientific advancements have enabled researchers to examine specific strains of Rhizopus and new substrates such as cereal grains. Because Kansas produces numerous cereal grains, production of a fermented tempeh-like product using wheat, sorghum (milo), oats, rye, barley, corn, and triticale is a definite possibility for generating a Kansas Value-Added Product. In this study, several different tempeh-like products were produced using various cereal grains inoculated with Rhizopus oligosporus NRRL 2549 or R. oligosporus NRRL 2710. Grains used included hard red winter wheat, triticale, yellow sorghum (milo), and red sorghum (milo). The grain source as well as the strain of R. oligosporus used influenced the product's appearance, flavor, and patty integrity. Results showed that R. oligosporus NRRL 2549 produced more mycelium at a more rapid rate than did the R. oligosporus NRRL 2710 strain. The combination of red sorghum and R. oligosporus NRRL 2549 yielded a product with good patty texture, aroma, and appearance. Furthermore, the red sorghum fermented product was well suited for slicing. On the other hand, yellow sorghum inoculated with either R. oligosporus NRRL 2549 or R. oligosporus NRRL 2710 failed to produce an organoleptically suitable product. Triticale also was found to be an unacceptable substrate for the production of a tempeh-like product. Although the fermented wheat product had a desirable aroma and flavor, it lacked patty integrity and crumbled when sliced. Further research is needed to evaluate the economic significance and industrial applications of these tempeh-like products.
Collapse
Affiliation(s)
- K A Hachmeister
- Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506
| | | |
Collapse
|