Tempe fermentation: Some aspects of formation of γ-linolenic acid, proteases and vitamins

Bisping, Bernward; Hering, Lars; Baumann, Ulrich; Denter, Jutta; Keuth, Sylvia; Rehm, Hans‐Jürgen

doi:10.1016/0734-9750(93)90016-g

Cited by 20 publications

(15 citation statements)

References 9 publications

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“…The similarity between the control cookie and cookie B proves that short fermentation, such as that of tempeh production, does not significantly change the fatty acid profile of soybean (BISPING et al, 1993), preserving the oleic, linoleic (omega-6), …”

Section: Resultsmentioning

confidence: 99%

Tempeh flour as a substitute for soybean flour in coconut cookies

Leite¹,

Carrão-Panizzi²,

Curti³

et al. 2013

Food Sci. Technol (Campinas)

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Section: Resultsmentioning

confidence: 99%

Tempeh flour as a substitute for soybean flour in coconut cookies

Leite¹,

Carrão-Panizzi²,

Curti³

et al. 2013

Food Sci. Technol (Campinas)

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“…In reference [5], fermented soy meal with S.cerevisae increased its protein level from 47% to 58%, while with L. plantarum and B. lactis, protein level increased to 52.08% and 52.14%. Microorganisms used for soybean fermentation have been reported to secret protease during fermentation [8][9][10][11]. In Cheonggukjang, the Bacillus subtilis fermented traditional soybean food in Korea, the acidic protease activity level could be as high as 590.24±2.92 µg/ml.…”

Section: Fermentation Increases Protein and Amino Acid Content And Dmentioning

confidence: 99%

Value - Added Products from Soybean: Removal of Anti- Nutritional Factors via Bioprocessing

Chen¹,

Madl²,

Vadlani³

et al. 2013

Soybean - Bio-Active Compounds

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Soybean is the second largest acreage crop in the United States % , right after corn % according to the "merican Soybean "ssociation [ ]. Soybean is widely consumed in the world, particularly in "sian countries. The various soybean products could be separated into non-fermented and fermented soybean products. The non-fermented soybean products include soymilk, tofu, yuba, soybean sprouts, okara, roasted soybeans, soynuts and soy flour, immature soybeans, cooked whole soybeans, and the fermented oriental soybean products include soy paste Jiang and Miso , soy sauce, Tempeh, Natto, soy nuggets Douchi , sufu. In the United States, soy oil is often used for food and biodiesel production. The soybean processing process is shown in Figure . "fter the oil extraction, the residue flaked soy meal, is usually produced into four products textured soy flour, soy protein concentrate and soy protein isolate, % soy meal, soluble soy carbohydrate . The textured soy flour could be used in bakery products, meat products, infant food etc. Soy protein concentrate and isolate could be used in baby food, bakery products, cereals, lunch meat etc. SSPS soluble soybean polysaccharides functions as a dispersing agent, stabilizer, emulsifier, and has good adhesion properties [ ]. The % soy meal is used for animal feed. The portions of different animal usages are poultry % , swine % , beef % , dairy % , pets % , others % [ ]. Poultry and swine usages account for %.The popular usage of soybean for food and feed is due to its nutritional profile. Soybean is a good protein source and the only dietary isoflavone source together with other legumes. "nti-nutritional factors in soybean, such as phytic acid, oligosaccharides, trypsin inhibitor etc, limit its usage. Fermentation with GR"S generally recognized as safe microorganisms has been used to help degrade these anti-nutritional factors. The nutritional value of fer-

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“…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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Tempe fermentation: Some aspects of formation of γ-linolenic acid, proteases and vitamins

Cited by 20 publications

References 9 publications

Tempeh flour as a substitute for soybean flour in coconut cookies

Tempeh flour as a substitute for soybean flour in coconut cookies

Value - Added Products from Soybean: Removal of Anti- Nutritional Factors via Bioprocessing

Expression of proteases by Rhizopus species during Tempeh fermentation of soybeans

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