Changes in the concentration of organic acids during the soaking of soybeans for tempe production

Abstract

Soybeans were soaked for 24 h in tap water at 30°C in preparation for tempe fermentation. Soaking was conducted under conditions that give a microbial fermentation, and in the presence of antibiotics where microbial growth was inhibited. Valeric, propionic, formic and acetic were the main acids in the beans. Their concentrations decreased progressively during soaking as they were leached from the bean into the soak-water. At the end of soaking, lactic and malic were the main acids in the beans. They were produced by microbial fermentation in the soak-water and diffused into the beans. The concentration of acids produced in the soak-water was determined by the microbial species responsible for the fermentation. KeywordsFermentation, soybean microbial metabolism, organic acid metabolism.

A metabolite profiling approach to follow the sprouting process of mung beans (Vigna radiata)

“…7b and 8d). Strong increases in lactic acid and malic acid contents were also found for soybeans during a 24 h of soaking at 30°C whereas citric acid only increased during the first 6 h followed by its decrease until the end of the soaking period (Mulyowidarso et al 1991). In this context the great influence of the microorganism flora on the acid concentrations has to be considered.…”

“…In this context the great influence of the microorganism flora on the acid concentrations has to be considered. Inoculation of soaking soybeans with different microorganism cultures resulted in highly variable acid concentrations (Mulyowidarso et al 1991).…”

Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of <i>Doklu</i>, a Fermented Maize Based Food

“…Lactic acid rate was already higher in the maize flour, due to the 2 days soaking stage underwent by maize grains. In fact, according to reference [21], lactic acid bacteria dominate during the soak-ing stage of the traditional process. And as a result, a significant increase of organic acids takes place.…”

Tempe fermentation, innovation and functionality: update into the third millenium

“…Lactic acid bacteria dominate during the soaking stage of the traditional process (Mulyowidarso et al. 1991a).…”