Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food

Wikandari, Rachma; Kinanti, Dyah Ayu; Permatasari, Regina Devi; Rahmaningtyas, Nur Lisa; Chairunisa, Nidya Rizkadianari; Sardjono,; Hellwig, Coralie; Taherzadeh, Mohammad J.

doi:10.3390/fermentation7040261

Cited by 18 publications

(11 citation statements)

References 45 publications

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“…Glutamic acid is responsible for a savory/umami taste. It has been reported that the glutamic acid content of fermented products of R. oligosporus strongly correlates with their overall acceptance for human consumption [ 35 ]. Hence, there is a possibility that the taste of the fungal biomass generated in this study will be acceptable to consumers.…”

Section: Resultsmentioning

confidence: 99%

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Development of Meat Substitutes from Filamentous Fungi Cultivated on Residual Water of Tempeh Factories

et al. 2023

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In recent years, there has been an increased motivation to reduce meat consumption globally due to environmental and health concerns, which has driven the development of meat substitutes. Filamentous fungal biomass, commonly known as mycoprotein, is a potential meat substitute since it is nutritious and has filaments to mimic meat fibrils. The current study aimed to investigate the potential use of a cheap substrate derived from the food industry, i.e., residual water in a tempeh factory, for mycoprotein production. The type of residual water, nutrient supplementation, optimum conditions for biomass production, and characteristics of the mycoprotein were determined. The results showed that the residual water from the first boiling with yeast extract addition gave the highest mycoprotein content. The optimum growth condition was a pH of 4.5 and agitation of 125 rpm, and it resulted in 7.76 g/L biomass. The mycoprotein contains 19.44% (w/w) protein with a high crude fiber content of 8.51% (w/w) and a low fat content of 1.56% (w/w). In addition, the amino acid and fatty acid contents are dominated by glutamic acid and polyunsaturated fatty acids, which are associated with an umami taste and are considered healthier foods. The current work reveals that the residual boiling water from the tempeh factory can be used to produce high-quality mycoprotein.

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Section: Resultsmentioning

confidence: 99%

“…Rhizopus strains were isolated from traditional tempeh starter cultures collected from Yogyakarta Province, Indonesia. The fungal strain was identified as R. oligosporus using a molecular method [ 35 ]. The isolates were grown in PDA (Merck, Darmstadt, Germany) and kept at 4 °C until use.…”

Section: Methodsmentioning

confidence: 99%

Development of Meat Substitutes from Filamentous Fungi Cultivated on Residual Water of Tempeh Factories

et al. 2023

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“…In saltiness, methionine, tyrosine, α-aminobutyric acid, α-aminoadipic acid, GMP, oxalic acid, and ammonia showed positive correlations (r > 0.74), whereas tryptophan, hydroxylysine, sacrosine, prolyl valine, tyrosyl proline, seryl proline, Boc-alanyl alanine, isoflavones, and melinamide showed negative correlations (r < −0.70). The strong correlations between amino acids or peptides and taste (umami and salty) were also observed in various fermented foods, including fermented soybean [ 45 ], soybean paste [ 35 ], and moromi extract [ 46 ]. These results indicate that moromi qualities were strongly associated with the change in metabolite profiles produced by A. oryzae strains.…”

Section: Resultsmentioning

confidence: 99%

Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains

Kim

Yim

et al. 2022

Molecules

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Aspergillus oryzae (A. oryzae) is an important starter in the fermentation of koji and moromi. However, the effect of different A. oryzae strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physicochemical properties, enzyme activity, sensory quality, and metabolite profiles of moromi samples fermented using two strains (A. oryzae KCCM12012P (moromi-1) and KCCM12804P (moromi-2)), which were newly isolated from fermented soy foods, and compared them to those of a commercialized A. oryzae strain (control). Amino-type nitrogen contents of moromi-1 and moromi-2 samples were higher than that of control moromi, and their amylase and protease activities were also higher. Moreover, metabolite profiles of moromi were significantly altered according to strains. In particular, the levels of many amino acids, peptides, nucleotides, and acidic compounds were altered, which resulted in changes in the sensory quality of moromi. Although volatile compounds were not investigated, the results suggested that the quality of moromi was significantly different for newly isolated strains, especially A. oryzae KCCM12804P, and they were superior to the commercial strain in terms of taste-related substances. Therefore, these strains could be used as good starters to produce moromi and soy sauce with good sensory quality.

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“…Finally, it should be noted that the sensory properties of tempeh can significantly change based on differences in its fermentation parameters. Beyond appearance and texture of the tempeh cake that is formed, the flavour of the product can be affected by variations in chemical concentrations due to different microbial metabolites (Wikandari et al, 2021). As such.…”

Section: Resultsmentioning

confidence: 99%

Vitamin-B12 enrichment in tempeh by co-culture withPropionibacterium freudenreichiiduring fermentation

2022

Preprint

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Vitamin B12, or cobalamin, is an essential human vitamin and most commonly acquired in the diet through consumption of animal products. Acquisition of the vitamin for people who follow strict plant-based diets is limited to supplementation via tablets or consumption of fortified foods. Tempeh is an Indonesian food of soybeans fermented with a filamentous fungi, Rhizopus sp. is a potential dietary source of cobalamin, but its presence is under question based on difficult quantification of this trace vitamin. This study tested the presence and concentration of vitamin B12 in commercially available tempeh and tempeh produced with deliberate inoculation of various bacteria and moulds. Vitamin B12 was not detected in any commercially available tempeh. Tempeh made with filamentous fungi and Propionibacterium freudenreichii (ATCC 9617) consistently produced detectable levels of cobalamin. P. freudenreichii co-fermented with Rhizopus oligosporus (ATCC 22959) produced the highest concentration of cobalamin at 8.26 +/- 0.13 micro g/100g of wet weight of tempeh. Co-fermentation with a different tempeh mould significantly reduced the amount of cobalamin (P = 0.008). Results from this study suggest that incorporating nutrient-enhancing microbes into an existing fermentation stage of a product is an effective method to increase the nutritional density of food. The results of this study suggest that cheap, safe and easily cultured microbes can contribute to the nutritional diversity of people following plant-only diets.

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Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food

Cited by 18 publications

References 45 publications

Development of Meat Substitutes from Filamentous Fungi Cultivated on Residual Water of Tempeh Factories

Development of Meat Substitutes from Filamentous Fungi Cultivated on Residual Water of Tempeh Factories

Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains

Vitamin-B12 enrichment in tempeh by co-culture withPropionibacterium freudenreichiiduring fermentation

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