The Growth of Yeast and Fungi, the Formation of β-Glucan, and the Antibacterial Activities during Soybean Fermentation in Producing Tempeh

Rizal, Samsul; Kustyawati, Maria Erna; Murhadi,; Hasanudin, Udin

doi:10.1155/2021/6676042

Cited by 20 publications

(10 citation statements)

References 17 publications

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“…The β-glucan content in BR was significantly lower than the arabinoxylans content in BR ( p < 0.05), which increased from 1.61 g/kg DW to 3.80 g/kg DW by 136.02% after fermenting with S. cerevisiae for 48 h (in Y3). The increase of TAX and the content of β-glucan after SSF could be ascribed to the proliferation of the microbial strains improving the level of both intracellular and exocellular matrix, which were mainly composed of β-glucan and arabinoxylans [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

Nutrition and Sensory Evaluation of Solid-State Fermented Brown Rice Based on Cluster and Principal Component Analysis

Zhang

Wang

et al. 2022

Foods

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Consumption of brown rice (BR) contributes to the implementation of the grain-saving policy and improvement of residents’ nutrient status. However, the undesirable cooking properties, poor palatability, and presence of anti-nutritional factors limit the demand of BR products. To enhance its quality, BR was solid-state fermented with single and mixed strains of Lb. plantarum, S. cerevisiae, R. oryzae, A. oryzae, and N. sitophila. Effects of solid-state fermentation (SSF) with different strains on the nutrition and sensory characteristics of BR were analyzed by spectroscopic method, chromatography, and sensory assessment. Contents of arabinoxylans, β-glucan, γ-oryzanol, phenolic, and flavonoid were significantly increased by 41.61%, 136.02%, 30.51%, 106.90%, and 65.08% after SSF, respectively (p < 0.05), while the insoluble dietary fiber and phytic acid contents reduced by 42.69% and 55.92%. The brightness and sensory score of BR significantly improved after SSF. Furthermore, cluster analysis (CA) and principal component analysis (PCA) were employed to evaluate BR quality. Three clusters were obtained according to CA, including BR fermented for 30 h and 48 h, BR fermented for 12 h, and the control group. Based on PCA, the best SSF processing technology was BR fermented with Lb. plantarum (0.5%, v/w) and S. cerevisiae (0.5%, v/w) at 28 °C for 48 h (liquid-to-solid ratio 3:10).

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Section: Resultsmentioning

confidence: 99%

Nutrition and Sensory Evaluation of Solid-State Fermented Brown Rice Based on Cluster and Principal Component Analysis

Zhang

Wang

et al. 2022

Foods

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“…1). Exactly, R. oligosporus produces β-glucan as antibacterial [41], but when the inner temperature is too hot, the growth of Rhizopus is inhibited and mesophilic or thermophilic bacteria will grow quickly causing tempeh to rot. Nevertheless, at 30±0.5 °C with air circulation (fig.…”

Section: Discussionmentioning

confidence: 99%

Fermentation of Soybean Seeds Using Rhizopus Oligosporus for Tempeh Production and Standardization Based on Isoflavones Content

et al. 2022

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Objective: To determine the best temperature and time of fermentation for making soybean (Glycine max (L.) Merril) tempeh seeds with high content of isoflavones. Methods: Five varieties of soybean seeds, Devon-1, Dena-1, Dega-1, Anjasmoro, and Argomulyo, were determined for their isoflavones content using an Ultraviolet (UV) spectrophotometer. A variety containing the highest isoflavones was washed, boiled, peeled, then mixed with tempeh starter (Rhizopus oligosporus culture) at 1 g/kg. The mixture was then poured into plastic bags and flattened with two centimeters of thickness. Fermentation in three conditions: (a) ambient temperature (27-32 °C) without air circulation, (b) 27±0.5 °C, and (c) 30±0.5 °C both with air circulation. The inner temperature, ripening time, and rotting time was recorded. The total isoflavones content was measured every 6 h. Results: The variety of Devon-1 has the highest content of isoflavones (0.112% w/w). Fermentation in condition (a) caused the tempeh too hot(42 °C) and rotted at the 42nd h. Condition (b) produced the best tempeh, ripening at the inner peak temperature (32.5 °C) at the 32nd h; and rotted after the 100th h. Condition (c) produced good tempeh; the ripening occurred at the 31st h at 33 °C and rotted after the 113th h. Tempeh that was produced with condition (b) at the 72nd h has the highest content of isoflavones (0.089% w/w). Conclusion: Fermentation at 27±0.5 °C with air circulation for 72 h produced tempeh with the highest isoflavones content (0.089% w/w), but decrease about 20% compared to its content in seeds (0.112% w/w).

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“…This step was performed following the procedure of Rizal et al (2021). The S. cerevisiae from agar slant was cultured into MEA media using a sterilized ose needle.…”

Section: Preparation Of Saccharomyces Cerevisiae Culturementioning

confidence: 99%

“…Tempe with the addition of S. cerevisiae in the form of Fermipan (commercial instant baker's yeast) contains higher β-glucan than tempe without the addition of S. cerevisiae (Rizal et al 2021). According to Rizal and Kustyawati (2019), tempe added to 1% S. cerevisiae has a β-glucan content of 0.181%, while the addition of 3% S. cerevisiae produced tempe with a higher β-glucan content of 0.25%.…”

Section: Introductionmentioning

confidence: 99%

The influence of inoculum types on the chemical characteristics and b-glucan content of tempe gembus

et al. 2023

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Abstract. Rizal S, Kustyawati ME, Murhadi, Amin M. 2023. The influence of inoculum types on the chemical characteristics and b-glucan content of tempe gembus. Biodiversitas 24: 793-798. Tempe gembus is a type of tempe which is made by fermenting tofu dregs with Rhizopus oligosporus. Tempe gembus has lower nutritional value than soybean tempe. Adding Saccharomyces cerevisiae to manufacture tempe gembus is expected to increase the added value of tempe gembus. The aim of this study was to determine the effect of various types of inoculums on the chemical properties and b-glucan content of tempe gembus. The study used a completely randomized block design (RBD) with 3 repetitions and 7 types of inoculums: commercial tempe inoculum (RAPRIMA) (T1), S. cerevisiae (T2), R. oligosporus (T3), commercial tempe inoculum (RAPRIMA) + commercial yeast (Fermipan) (T4), commercial tempe inoculum (RAPRIMA) + S. cerevisiae (T5), R. oligosporus + Fermipan (T6), and R. oligosporus + S. cerevisiae (T7). Tempe gembus produced was analyzed for the content of fat, protein, ash, water, carbohydrates, and b-glucan. The data obtained was analyzed statistically using one way ANOVA and the Honest Significant Difference (HSD) test. The results showed that the type of tempe inoculum increased the levels of protein, ash, water and b-glucan but decreased the levels of fat and carbohydrates in tempe gembus. A mixture of R. oligosporus and S. cerevisiae produced the best tempe gembus containing 0.69% ?-glucan, 6.98% protein, 0.48% ash, 83.98% water, 8.12% carbohydrates and 0.47% fat.

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The Growth of Yeast and Fungi, the Formation of β-Glucan, and the Antibacterial Activities during Soybean Fermentation in Producing Tempeh

Cited by 20 publications

References 17 publications

Nutrition and Sensory Evaluation of Solid-State Fermented Brown Rice Based on Cluster and Principal Component Analysis

Nutrition and Sensory Evaluation of Solid-State Fermented Brown Rice Based on Cluster and Principal Component Analysis

Fermentation of Soybean Seeds Using Rhizopus Oligosporus for Tempeh Production and Standardization Based on Isoflavones Content

The influence of inoculum types on the chemical characteristics and b-glucan content of tempe gembus

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