Patterns and Formation of Fatty Acids at Tempe Fermentation by Several Strains of <i>Rhizopus</i> Sp.

Hering, Lars; Bisping, Bernward; Rehm, Hans‐Jürgen

doi:10.1002/lipi.19910930808

Cited by 12 publications

(20 citation statements)

References 7 publications

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“…Nine different fungal strains of the genera Rhizopus and Aspergillus were used for this study: Hering et al (1991) from a commercial tempeh inoculum on the basis of rice flour produced by LIPI (Lembaga Ilmu Pengetahuan Indonesia -Indonesian institute of sciences) and kindly provided by Prof. Bernward Bisping. Aspergillus oryzae NBRC 100959 was purchased by NBRC (Nite Biological Resource Center, Tokyo, Japan).…”

Section: Fungal Strains and Growth Conditionsmentioning

confidence: 99%

“…In addition to natural ZEN conjugate contamination in feed and food, biotechnological fermentation of food can also lead to ZEN masking. Aspergillus and Rhizopus are common fungal species that are used in biotechnological production of tempeh and soy products (Hering et al, 1991;Wiesel et al, 1997;Chancharoonpong et al, 2012). For soy sauce production, soybeans or a mixture of soybeans and wheat is used as raw material for fermentation by Aspergillus oryzae (A. oryzae) (Chancharoonpong et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Biotransformation of the mycotoxin zearalenone by fungi of the generaRhizopusandAspergillus

Brodehl

Møller

Kunte

et al. 2014

FEMS Microbiol Lett

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Zearalenone (ZEN) is a nonsteroidal estrogenic mycotoxin biosynthesized by various Fusarium fungi. These fungal species frequently infest grains; therefore, ZEN represents a common contaminant in cereal products. The biotransformation of ZEN differs significantly from species to species, and several metabolites are known to be formed by animals, plants, and microorganisms. The aim of the present study was to investigate the microbial conversion of ZEN by species of the genera Rhizopus and Aspergillus representing relevant fungi for food processing (e.g. fermentation). To monitor the ZEN metabolism, ZEN was added to liquid cultures of the different fungal species. After a period of 3 days, the media were analyzed by HPLC-MS/MS for metabolite formation. Two Aspergillus oryzae strains and all seven Rhizopus species were able to convert ZEN into various metabolites, including ZEN-14-sulfate as well as ZEN-O-14- and ZEN-O-16-glucoside. Microbial transformation of ZEN into the significantly more estrogenic α-zearalenol (α-ZEL) was also observed. Additionally, a novel fungal metabolite, α-ZEL-sulfate, was detected. Semi-quantification of the main metabolites indicates that more than 50% of initial ZEN may be modified. The results show that fungal strains have the potential to convert ZEN into various metabolites leading to a masking of the toxin, for example in fermented food.

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Section: Fungal Strains and Growth Conditionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Biotransformation of the mycotoxin zearalenone by fungi of the generaRhizopusandAspergillus

Brodehl

Møller

Kunte

et al. 2014

FEMS Microbiol Lett

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“…Tempeh was produced according to Hering et al [11] and samples were taken 15 -72 h after inoculation with Rhizopus spores.…”

Section: Tempeh Fermentationmentioning

confidence: 99%

“…The fermentation process can be divided into 2 steps, a soaking phase which leads to a decrease in pH accompanied by growth of lactic acid bacteria [18] and a second phase characterized by partial fungal digestion of soybean storage products. Soaking and fermentation lead to a nutritional improvement of the soybeans due to the substantial degradation of lipids, oligo-and polysaccharides as well as seed proteins [19,11,3,26,20,22].…”

Section: Introductionmentioning

confidence: 99%

Expression of proteases by Rhizopus species during Tempeh fermentation of soybeans

Heskamp

Barz²

1998

Nahrung

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Expression of proteolytic activities by nine Rhizopus strains during soybean fermentation to produce Tempeh has been determined. All strains showed activity at acidic, neutral, and alkaline pH values. In protein solubilizates prepared from Tempeh pronounced differences in the time course and intensity of maximum protease activities were observed between the isolates when measured at pH 7, the approximate pH of Tempeh during ripening. Proteases expressed by fungi during growth on Tempeh were solubilized and the enzymes were enriched by acetone precipitation and chromatographies with Phenylsuperose, Mono S, and Mono P, respectively. They were identified as one aspartic‐ (∼35 kD) and one serine (∼33 kD) protease, each existing in different isoforms. Proteases isolated from Tempeh were identical to those expressed during fungal growth in a soyprotein‐raffinosephytate liquid medium. The temperature stability of the Tempeh‐ and the cell wall‐isolated proteases is very low in contrast to the proteases secreted into the medium. Proteases isolated from Tempeh, cell walls and liquid media exhibit differences in the number of alkaline isoforms.

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“…Solid state fermentation (SSF) represents a technological alternative for processing a great variety of legumes and/or cereals to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. Tempeh is a traditional fermented food which is produced with different strains of Rhizopus spp ( R oligosporus , R stolonifer , R oryzae , R arrhizus ) fermenting boiled and dehulled soybeans 2–5. Other substrates have also been used to prepare tempeh, eg common bean, chickpeas for animal consumption, rapeseed, lupin, horsebean, groundnut, wheat and corn/soybean 6–9.…”

Section: Introductionmentioning

confidence: 99%

Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product

et al. 2004

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Solid state fermentation (SSF) represents a technological alternative for processing a great variety of legumes and/or cereals to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. The objectives of this work were (1) to determine the best combination of SSF process variables (fermentation temperature FT/fermentation time Ft) for producing chickpea tempeh flour and (2) to characterise the physicochemical and nutritional properties of the product. Response surface methodology was applied as optimisation technique over three response variables: in vitro protein digestibility (PD), true protein (TP) and water absorption index (WAI). A central composite experimental design with two factors and five levels was used. The process variables FT andFt had variation levels of 31-36 • C and 48-72 h respectively. Rhizopus oligosporus (1 × 10 9 spores l −1 in distilled water) was used as starter. Prediction models for response variables were developed as a function of process variables. A conventional graphical method was applied to obtain maximum PD, TP and WAI. Contour plots of each of the response variables were superimposed to obtain a contour plot for observation and selection of the best combination of FT (34.9 • C) and Ft (51.3 h) for producing of chickpea tempeh, which was dried (52 • C, 24 h) and milled to pass through an 80-US mesh (0.180 mm) screen to obtain optimised chickpea tempeh flour. This flour had higher (p ≤ 0.05) TP (25.7 vs 19.7% dry matter (DM)), total colour difference (30.3 vs 16.7), WAI (4.18 vs 2.15 kg gel kg −1 DM), available lysine (42.7 vs 30.4 g kg −1 protein) and PD (83.2 vs 72.2%) and lower lipid content (2.6 vs 6.1% DM), phytic acid (1.1 vs 10.85 g kg −1 DM), tannins (2.65 vs 21.95 g catechin kg −1 DM) and pH (5.9 vs 6.3) than raw chickpea flour.

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Patterns and Formation of Fatty Acids at Tempe Fermentation by Several Strains of Rhizopus Sp.

Cited by 12 publications

References 7 publications

Biotransformation of the mycotoxin zearalenone by fungi of the generaRhizopusandAspergillus

Biotransformation of the mycotoxin zearalenone by fungi of the generaRhizopusandAspergillus

Expression of proteases by Rhizopus species during Tempeh fermentation of soybeans

Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product

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