Glucosamine content of tempe mould, Rhizopus oligosporus

Sparringa, Roy Alexander; Owens, J.D.

doi:10.1016/s0168-1605(99)00020-3

Cited by 33 publications

(27 citation statements)

References 12 publications

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“…It is widely used to quantify living and active fungal biomass (GESSNER; CHAUVET, 1993;BEHALOVÁ et al, 1994). Glucosamine, a growth indicator, has the advantage of being present only in fungal cells of some genera (SPARRINGA;OWENS, 1999). This structure makes up the monomeric unit of the fungal cell wall (IKASARI, 2000) and it can be quantitatively estimated by depolymerization followed by the dosage of the released glucosamine.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the antifungal activity of Spirulina platensis phenolic extract against Aspergillus flavus

et al. 2011

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The production of safe food has stimulated the search for natural substances that possess antifungal activity. The indirect methods of estimating fungal biomass are based on the measurement of glucosamine, ergosterol and protein -typical compounds produced during the development of biomass. The aim of the study was to assess the effect of the phenolic extract from Spirulina platensis on the production of structural compounds in Aspergillus flavus, in order to identify its action on fungal inhibition. The Spirulina platensis methanolic extracts presented 1.15 mg phenolic compound/g Spirulina platensis, which showed an antifungal effect against Aspergillus flavus, inhibiting the glucosamine production up to 56%. Therefore, it may be employed as natural defense when food protection is necessary.Index terms: Phenolic inhibitors, antifungal property, glucosamine, protein, ergosterol. RESUMOA produção de alimentos seguros tem estimulado a busca por substâncias naturais que possuem atividade antifúngica. Os métodos indiretos de estimativa de biomassa fúngica são baseados na medição de glucosamina, ergosterol e proteína -compostos típicos produzidos durante o desenvolvimento da biomassa. Neste estudo, objetivou-se avaliar o efeito do extrato fenólico de Spirulina platensis na produção de componentes estruturais em Aspergillus flavus, a fim de identificar seu mecanismo de ação dos fenóis na inibição fúngica. O extrato metanólico de Spirulina platensis apresentou 1,15 mg de compostos fenólicos/g Spirulina platensis, apresentando um efeito antifúngico contra Aspergillus flavus, inibindo a produção de glucosamina em até 56%. Portanto, pode ser empregado como antifúngico natural quando for necessária a proteção de alimentos.

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Section: Introductionmentioning

confidence: 99%

Assessment of the antifungal activity of Spirulina platensis phenolic extract against Aspergillus flavus

et al. 2011

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“…3). Literature mentioned that the determination of GlcN and acetyl GlcN in chitosan or chitin from microbial biomass often took more than 8 h [13][14][15][16]21]. There is a need to reduce this analytical time.…”

Section: Effects Of Microwave Level For Hydrochlorination Processmentioning

confidence: 99%

“…Several papers have reported about the determination of GlcN and acetyl GlcN from supplements, and chitosan or chitin from microbial biomass [13][14][15][16]. Generally, the quantitative analysis of GlcN uses colorimetric assay [17], radioactivity [18], gas chromatography [19], capillary electrophoresis [20], and high performance liquid chromatography (HPLC) techniques [1].…”

Section: Introductionmentioning

confidence: 99%

Determination of fungal glucosamine using HPLC with 1-napthyl isothiocyanate derivatization and microwave heating

Sitanggang

Wang

2009

Biotechnol Bioproc E

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A rapid method for the determination of fungal glucosamine (GlcN) from ^ëéÉêÖáääìë=ëé BCRC 31742 was developed. The hydrochlorination process using microwave effectively reduced reaction time needed for GlcN analysis. The analytical method consisted of two steps: (1) hydrochlorination of fungal cells and (2) derivatization process. Fungal GlcN hydrochloride was reacted with 1-napthyl isothiocyanate (1-NITC) as the derivatizing agent to enhance the sensitivity of GlcN and so to achieve high resolution. This method was specific for quantification of GlcN hydrochloride at the wavelength of 230 nm. The standard deviation and relative error of the analytical results were less than 5%. By using microwave heating, the reaction time of hydrochlorination process was shortened from 24 h to 3 min. Thus, the overall time needed for analyzing GlcN from fungal sources was reduced from 5 h (thermal method) to 2 h (microwave method). © KSBB hÉóïçêÇëW=ãáÅêçï~îÉI=ÑìåÖ~ä=ÖäìÅçë~ãáåÉI=ãáÅêçÄá~äI=âáåÉíáÅëI=ÅÜêçã~íçÖê~éÜóI=çéíáãáò~íáçå= = = = =

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“…1982; Blakeman et al. 1988), glucosamine (Sparringa and Owens 1999), ergosterol (Nout et al. 1987a; Feng et al.…”

Section: Introductionmentioning

confidence: 99%

“…Fungi are used to process many types of raw material in different solid state fermentation (SSF) food products such as blue mould cheese, soy sauce and tempeh. Tempeh, also known as tempe, is a traditional Indonesian fermented food mainly made from soybean through fermentation with zygomyceteous fungi, particularly Methods such as CO 2 evolution (Steinkraus et al 1983), laccase (Matcham et al 1985), chitin (Matcham et al 1985), N-acetylglucosamine residues (Narahara et al 1982;Blakeman et al 1988), glucosamine (Sparringa and Owens 1999), ergosterol (Nout et al 1987a;Feng et al 2005) and hyphal length (Schnürer 1993;Feng et al 2005) have been applied to quantify fungal biomasses in SSF. However, all these methods are time-consuming and also intrusive.…”

Section: Introductionmentioning

confidence: 99%

Image analysis for monitoring the barley tempeh fermentation process

Feng

Olsson

Swanberg

et al. 2007

Journal of Applied Microbiology

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Aims: To develop a fast, accurate, objective and nondestructive method for monitoring barley tempeh fermentation. Methods and Results: Barley tempeh is a food made from pearled barley grains fermented with Rhizopus oligosporus. Rhizopus oligosporus growth is important for tempeh quality, but quantifying its growth is difficult and laborious. A system was developed for analysing digital images of fermentation stages using two image processing methods. The first employed statistical measures sensitive to image colour and surface structure, and these statistical measures were highly correlated (r = 0·92, n = 75, P < 0·001) with ergosterol content of tempeh fermented with R. oligosporus and lactic acid bacteria (LAB). In the second method, an image‐processing algorithm optimized to changes in images of final tempeh products was developed to measure number of visible barley grains. A threshold of 5 visible grains per Petri dish indicated complete tempeh fermentation. When images of tempeh cakes fermented with different inoculation levels of R. oligosporus were analysed the results from the two image processing methods were in good agreement. Conclusion: Image processing proved suitable for monitoring barley tempeh fermentation. The method avoids sampling, is nonintrusive, and only requires a digital camera with good resolution and image analysis software. Significance and Impact of the Study: The system provides a rapid visualization of tempeh product maturation and qualities during fermentation. Automated online monitoring of tempeh fermentation by coupling automated image acquisition with image processing software could be further developed for process control.

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Glucosamine content of tempe mould, Rhizopus oligosporus

Cited by 33 publications

References 12 publications

Assessment of the antifungal activity of Spirulina platensis phenolic extract against Aspergillus flavus

Assessment of the antifungal activity of Spirulina platensis phenolic extract against Aspergillus flavus

Determination of fungal glucosamine using HPLC with 1-napthyl isothiocyanate derivatization and microwave heating

Image analysis for monitoring the barley tempeh fermentation process

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