Vitamin B&lt;sub&gt;12&lt;/sub&gt; production in soybean fermentation for tempeh

Kustyawati, Maria Erna; subeki, subeki; Murhadi,; Rizal, Samsul; Astuti, Penipuji

doi:10.3934/agrfood.2020.2.262

Cited by 27 publications

(6 citation statements)

References 16 publications

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“…The increasing antibacterial activity of tempeh during fermentation is also caused by the increase in the number of soy isoflavones. Kustyawati et al [ 6 ] showed that soybeans added with S . cerevisiae and R .…”

Section: Resultsmentioning

confidence: 99%

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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

Rizal

Kustyawati

Murhadi

et al. 2021

International Journal of Food Science

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Generally, the microorganism involved in soybean fermentation for the production of tempeh is Rhizopus oligosporus. However, Saccharomyces cerevisiae, a type of β-glucan-producing yeast, is known to be present and grow in the fermentation process. This study was aimed at investigating yeast and fungal growth dynamics, β-glucan formation, and antibacterial activity against Escherichia coli during the fermentation after adding S. cerevisiae as an inoculum. The Randomized Complete Block Design (RCBD) was applied with two treatments and three repetitions. Three types of starter culture were S. cerevisiae, R. oligosporus, and the combination of both. The second treatment was fermentation time at room temperature ( 30 ± 2 ° C ) for 0, 8, 16, 24, 32, and 40 hours. The dynamics were observed every eight hours. The obtained data were tested using Tukey’s Honestly Significant Difference (HSD) test. The results indicated that yeast grew during this process from a single S. cerevisiae culture and a mixture of R. oligosporus and S. cerevisiae, but not from R. oligosporus alone. The yeast grew during and until the end of fermentation and decreased after 32 hours in the mixed cultures. The β-glucan formed in tempeh with all types of inoculum, but the antimicrobial activity against E. coli increased with fermentation time and was significantly different between treatments. The highest β-glucan content and antibacterial activity of tempeh are from the mixed culture. In conclusion, the addition of S. cerevisiae and R. oligosporus in soybean fermentation produced tempeh with the highest β-glucan content and antibacterial activity against E. coli. The presence of β-glucans suggests higher health benefits of tempeh.

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Section: Resultsmentioning

confidence: 99%

“…Besides R . oligosporus , yeast and bacteria were also involved during fermentation and significantly contributed to producing functional metabolites [ 6 ]. Seumahu et al [ 7 ] and Efriwati et al [ 8 ] found lactic acid bacteria (LAB) and yeast in tempeh.…”

Section: Introductionmentioning

confidence: 99%

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

Rizal

Kustyawati

Murhadi

et al. 2021

International Journal of Food Science

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“…Tempe telah diproduksi serta dikonsumsi di berbagai negara (Aderibigbe & Osegboun, 2006;Astuti et al, 2000) karena berdampak posistif terhadap kesehatan. Tempe mengandung vitamin B12 yang jarang ditemukan pada pangan nabati (Kustyawati et al, 2020). Roubos van den Hill et al (2009) melaporkan bahwa tempe mengandung senyawa yang dapat mencegah perlekatan Escherichia coli ETEC pada epitel usus sehingga dapat mencegah diare.…”

Section: Pendahuluanunclassified

Online Training on How to Produce Hygienic Tempeh during the Covid-19 Pandemic

Barus

Hutagalung

Pramitasari

et al. 2022

mitra

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One of the Indonesian government's strategies to control the spread of the Covid-19 virus is to restrict people’s mobility when going out, which is often called the Implementation of Restrictions on Social Activities (PPKM). As a consequence of this PPKM, access to sufficient food tends to be rather limited. One effort to help people meet their food needs was through online tempeh-making training. This training, conducted online using Zoom and WhatsApp groups, involved community members who were connected through several health-related WhatsApp groups. The participants were all Indonesian from various areas, including the Greater Jakarta area, Ambon, Makassar, Medan, Padang, and even the US. Most of them were over 40 years old and were either employees or college graduates. Considering the significance of tempeh as a food item in Indonesia and a relatively affordable source of protein, the training became relevant in helping the participants to produce their own tempeh at home amidst the Covid-19 pandemic. After the training, all participants were found to be able to make tempeh with good quality and hygiene, with several participants even exhibiting creativity in processing their tempeh into more advanced tempeh products, such as tempeh noodles, tempeh pudding, and tempeh steak. In addition, their positive perception of tempeh as a healthy food item increased after attending the training.

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“…Menurut Wolkers-Rooijackers et al, (2018), Tempe merupakan produk fermentasi kedelai yang mampu menghasilkan Vitamin B 12 sebesar 0,7µg/100g. Pembentukan Vitamin B 12 dikarenakan adanya aktivitas Rhizopus oligosporus beserta bakteri kontaminan yang terdapat pada tempe Klabsiella pnemoniae dan Citrobacter freudii (Kustyawati et al, 2020). Kedua bakteri ini dikategorikan sebagai Generally Recognized as Safe (GRAS) karena termasuk dalam spesies Propionibacterium freudenreichii (Morsy et al, 2014).…”

Section: Pendahuluanunclassified

Karakterisasi kandungan vitamin B12, folat dan isoflavon tempe kedelai dengan isolat murni Rhizopus oryzae, Rhizopus oligosporus, dan Rhizopus stolonifer sebagai bahan pangan fungsional

Yarlina

Astuti

2021

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Tempeh is a fermented food ingredient from soybeans that uses various Rhizopus molds, such as Rhizopus oligosporus, Rhizopus oryzae, Rhizophus stolonifer. In this study, the preparation of tempe using mixed culture was carried out in the ratio of Rhizopus oryzae, Rhizopus oligosporus, Rhizopus stolonifer inoculums, namely 1: 1: 1; 1: 2: 1; 2: 1: 2; 1: 1: 2; 2: 1: 1; market yeast "Raprima", produces the characteristics of tempe according to SNI 01-3144-2009, formation of Vitamin B12, Folate and Isoflavones as well as pH, and Total Bacteria. The content of vitamin B12 was obtained in yeast "raprima" of 0.013 g / 50g of tempeh while tempeh made with pure inoculums of Rhizopus sp did not contain vitamin B12 or folic acid, pH value of 4.2 and total bacteria 14.3x108 cfu / ml and organoleptic reception. Tempe 1: 2: 1 has the characteristics of color, aroma, taste, texture and viscosity acceptable to the panelists.

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Vitamin B<sub>12</sub> production in soybean fermentation for tempeh

Cited by 27 publications

References 16 publications

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

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

Online Training on How to Produce Hygienic Tempeh during the Covid-19 Pandemic

Karakterisasi kandungan vitamin B12, folat dan isoflavon tempe kedelai dengan isolat murni Rhizopus oryzae, Rhizopus oligosporus, dan Rhizopus stolonifer sebagai bahan pangan fungsional

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