Formation of vitamins by pure cultures of tempe moulds and bacteria during the tempe solid substrate fermentation

Abstract

The formation of water soluble vitamins (vitamin B12, vitamin B6, riboflavin, thiamine, nicotinic acid and nicotinamide) during the tempe solid substrate fermentation was investigated. The role of several strains of Rhizopus oligosporus, R. arrhizus, and R. stolonifer and the role of several bacteria in the vitamin formation process were checked. All fungal and bacterial strains were isolated from Indonesian tempe and soaking water samples. The Rhizopus strains formed riboflavin, nicotinic acid, nicotinamide and vitamin B6. The final concentrations of these substances depended on the different strains involved and on the fermentation time. Isolates of R. oligosporus were generally the best vitamin formers. The moulds did not produce physiologically active vitamin B12. The thiamine content decreased during fermentation. The addition of bacteria, which had been selected in a screening for vitamin B12 production, resulted in an increase of physiologically active vitamin B12. Citrobacter freundii and Klebsiella pneumoniae showed the best formation capabilities. Furthermore, the bacteria produced riboflavin and vitamin B6 in addition to the moulds. The influence of Rhizopus on the vitamin B12 formation of Cit. freundii was also investigated. The vitamin content of tempe that was fermented with the mould and the bacterium was three times as high as a control fermentation with Cit. freundii only.

Genetic Diversity of Klebsiella spp. Isolated from Tempe based on Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction (ERIC-PCR)

“…Tempe is good for health because it contains essential compounds such as isoflavone (Ikehata et al 1968) and vitamin B12 (Keuth & Bisping 1993;Wiesel et al 1997). Liem et al (1977) reported that Indonesian tempe, a proteinrich vegetarian food, is one of the world's first meat analogs.…”

Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists

“…An example of the fungal stimulation of a bacterial product can be seen in the enhancement of nisin (a food preservative) biosynthesis by Lactococcus lactis upon cocultivation with yeast that is able to metabolize inhibitory lactic acid that is produced during the fermentation (222). An understanding of neutral BFIs may also be of benefit in some circumstances; for example, the selection of vitamin-producing bacterial strains that can be cocultured with Rhizopus was suggested as a method for the provision of vitamin B 12 in tempeh production (190,405).…”

Bio-enrichment: production of vitamins in fermented foods

“…Murata et al (1967) reported increases of riboflavin from 8-to 47-fold, pyridoxine from 4-to 14-fold, and niacin from 2-to 5-fold in tempes manufactured and sun-dried in Indonesia. Keuth and Bisping (1993) studied the production of vitamins by pure cultures of tempe molds and bacteria during the tempe solid substrate fermentation. Rhizopus oligosporus, R. arrhizus and R. stolonifer produced riboflavin, nicotinic acid, nicotinamide and pyridoxine (vitamin B6)' R. oligosporus was the best vitamin producer.…”