Effect of Two-Step Fermentation by Rhizopus oligosporus and Bacillus subtilis on Protein of Fermented Soybean

Weng, Tien Man; Chen, Ming Tsao

doi:10.3136/fstr.17.393

Cited by 18 publications

(22 citation statements)

References 26 publications

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“…Usually peptides having 10 or fewer amino acids would dissolve in TCA [12]. During fermentation, the degree of protein hydrolysis increases because of protease hydrolysis [13][14]. Meanwhile, TCA soluble nitrogen and peptide contents could also be enhanced [6,9,[13][14].…”

Section: Fermentation Increases Protein and Amino Acid Content And Dmentioning

confidence: 99%

“…During fermentation, the degree of protein hydrolysis increases because of protease hydrolysis [13][14]. Meanwhile, TCA soluble nitrogen and peptide contents could also be enhanced [6,9,[13][14]. SDS-PAGE analysis shows less large (>70 kDa) and medium (20-60 kDa) peptides and more small (<10 kDa) peptides in soy meal after fermentation of Lactobacillus plantarum, Bifidobacterium lactis, Sccharomyces cerevisiae, or Aspergillus oryzae [5,7,15].…”

Section: Fermentation Increases Protein and Amino Acid Content And Dmentioning

confidence: 99%

See 1 more Smart Citation

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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Section: Fermentation Increases Protein and Amino Acid Content And Dmentioning

confidence: 99%

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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“…Angka ini sebanding dengan persen hidrolisis tempe biji-bijian lain, seperti misalnya tempe kedelai dengan inokulum Rhizopus oligosporus dan Bacillus substilis memiliki nilai DH sebesar 20% setelah 48 jam fermentasi (Weng dan Chen, 2011), dan meningkat hingga 46% jika difermentasi menggunakan rotating drum drier (RDR) walaupun oleh de-Reu dan koleganya keterangan tersebut disanggah (tidak ada perbedaan DH antara fermentasi secara tradisional maupun RDR) (de Reu dkk., 1995). DH pada fermentasi tempe bergantung dari strain jamur (Baumann dan Bisping, 1995) dan kondisi proses (Ikasari dan Mitchell, 1998).…”

Section: Aktivitas Protease Kadar Peptide Dan Derajat Hidrolisisunclassified

Pola Perubahan Protein Koro Benguk (Mucuna pruriens) Selama Fermentasi Tempe Menggunakan Inokulum Raprima

2019

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Tempe merupakan makanan sehat dikarenakan kandungan komponen bioaktif dan merupakan sumber protein bagi vegetarian. Selama proses fermentasi, jamur tempe akan menghasilkan enzim protease yang memecah protein biji menjadi peptida bioaktif. Jenis jamur tempe dan lama fermentasi akan mempengaruhi peptida bioaktif yang terbentuk. Penelitian ini bertujuan untuk mengetahui pengaruh ragi tempe Raprima terhadap perubahan konsentrasi peptida dan pola protein selama fermentasi tempe koro benguk. Hasil penelitian menunjukkan aktivitas proteolitik mengalami kenaikan cepat pada awal fermentasi tempe dan mencapai aktivitas optimumnya pada fermentasi jam ke-96 sebesar 0,046 U/mL. Tempe mengalami perubahan pH dari awalnya sebesar 7,01 kemudian turun menjadi 5,92 pada fermentasi jam ke-30 dan kemudian naik kembali sampai dengan pH 7,25 pada akhir fermentasi (120 jam). Kadar peptida mengalalami peningkatan seiring dengan bertambahnya waktu fermentasi. Derajat hidrolisis meningkat cepat sampai 24 jam fermentasi kemudian mulai stabil pada jam 96 (46,31%). Pengamatan dengan SDS PAGE memperlihatkan terbentuknya protein/peptida dengan berat molekul < 25 kDa hasil hidrolisis protein koro benguk selama fermentasi menggunakan ragi Raprima.

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“…Compared to a single-stage, two-stage fermentation may produce better nutritional qualities of the substrates. Weng & Chen (2011) reported that two-step fermentation with Rhizopus oligosporus followed by Bacillus subti-lis produced a higher protein content in soybean than fermentation with single starter culture of B. sublitis. Previously, we fermented rice bran with a fungus Chrysonilia crassa, and found that fermentation decreased crude fibre, but did not affect the crude protein content of rice bran (Sugiharto et al, 2017b).…”

Section: Introductionmentioning

confidence: 99%

Growth Performance, Haematological Parameters, Intestinal Microbiology, and Carcass Characteristics of Broiler Chickens Fed Two-Stage Fermented Cassava Pulp during Finishing Phase

Sugiharto¹,

Yudiarti²,

Isroli³

2019

Trop. Anim. Sci. J.

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This study aimed to investigate the effect of two-stage fermented cassava pulp (FCP) on growth, blood parameters, intestinal microbiology and carcass characteristics of broilers. Two hundreds Lohmann broiler chicks were used from days 22 to 38 and allotted to CONT (maize-soybean-mealbased finisher diet), FCP-10 (finisher diet containing 10% FCP), FCP-15 (15% FCP) and FCP-20 (20% FCP). FCP was included into finisher diet at the expense of maize. On day 38, one bird per replicate was blood sampled and slaughtered. Ileal and caecal digesta and duodenal, jejunal and ileal segments were obtained for intestinal microbiology and villi height measurements. Breast muscle was obtained for meat colour determination. FCP-10 had a higher (p≤0.05) body weight gain than CONT. Feed intake was highest (p≤0.05) in FCP-15 and the lowest (p≤0.05) in CONT. Feed conversion ratio was lowest and highest in FCP-10 and FCP-15, respectively (p≤0.05). FCP-20 had a lower (p≤0.05) abdominal fat than CONT and FCP-10. CONT had lower (p≤0.05) serum total triglycerides than FCP-15 and FCP-20. Duodenal villi height for FCP-20 was higher (p≤0.05) than that for CONT and FCP-15. The ileal villi height for FCP-20 was lower (p≤0.05) than that for CONT and FCP-15. The wings relative weight was higher (p≤0.05) in FCP-20 than in FCP-10 and FCP-15. FCP-15 and FCP-20 had higher (p≤0.05) L* (lightness) values than CONT. In conclusion, feeding two-stage FCP up to 20% had no deleterious effect on growth, haematological parameters, intestinal microbiology and carcass characteristics. Feeding two-stage FCP at a level of 20% reduced the abdominal fat content and increased duodenal villi height of broilers.

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Effect of Two-Step Fermentation by Rhizopus oligosporus and Bacillus subtilis on Protein of Fermented Soybean

Cited by 18 publications

References 26 publications

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

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

Pola Perubahan Protein Koro Benguk (Mucuna pruriens) Selama Fermentasi Tempe Menggunakan Inokulum Raprima

Growth Performance, Haematological Parameters, Intestinal Microbiology, and Carcass Characteristics of Broiler Chickens Fed Two-Stage Fermented Cassava Pulp during Finishing Phase

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