Proteolysis during tempe fermentation

Baumann, Ulrich; Bisping, Bernward

doi:10.1016/s0740-0020(95)80077-8

Cited by 41 publications

(38 citation statements)

References 19 publications

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“…1990; Nout and Rombouts 1990) and Bacillus in the case of Bacillus ‐fermented soya beans (Sarkar et al. 1994) and also a highly digestible protein source are provided (Baumann and Bisping 1995; Sarkar et al. 1997; Sparringa and Owens 1999; Kiers et al.…”

Section: Introductionmentioning

confidence: 99%

“…also appear to be useful (Zani et al 1998;Kyriakis et al 1999). By replacing (toasted) soya bean (meal) with fermented soya beans, substantial levels of (potentially probiotic) micro-organisms such as lactic acid bacteria in the case of tempe (Mulyowidarso et al 1990;Nout and Rombouts 1990) and Bacillus in the case of Bacillus-fermented soya beans (Sarkar et al 1994) and also a highly digestible protein source are provided (Baumann and Bisping 1995;Sarkar et al 1997;Sparringa and Owens 1999;Kiers et al 2000a,b).…”

Section: Introductionmentioning

confidence: 99%

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Effect of fermented soya beans on diarrhoea and feed efficiency in weaned piglets

et al. 2003

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Aims: To evaluate anti-diarrhoeal and growth enhancing properties of fermented soya beans in weaned piglets. Methods and Results: In a first phase piglet diet, toasted full-fat soya beans (20%) were replaced with either cooked soya beans or Rhizopus microsporus or Bacillus subtilis fermented soya beans. The effect on the incidence, severity and duration of diarrhoea in enterotoxigenic Escherichia coli (ETEC)-challenged weaned piglets was determined (pen trial, 24 piglets per treatment). Severity of diarrhoea was significantly less on the diet with Rhizopus-fermented soya beans compared with the control diet containing toasted soya beans. Piglets fed fermented soya beans showed increased feed intake (13 and 12%), average daily weight gain (18 and 21%) and feed efficiency (3 and 8%) (for Rhizopus and Bacillus-fermented soya beans, respectively). However, in the treatment groups an unequal mortality and a potential unequal distribution of receptor-positive piglets were observed. Conclusions: Cooked and fermented soya beans could be beneficial in the control of diarrhoea in ETECchallenged weaned piglets (particularly Rhizopus fermented) and significantly improved weight gain and feed intake (particularly Bacillus fermented). Significance and Impact of the Study: Fermented soya beans could offer benefits with respect to the control of diarrhoea and feed efficiency in piglets.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of fermented soya beans on diarrhoea and feed efficiency in weaned piglets

et al. 2003

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“…Fungal activity caused a drastic increase in the level of free amino acids in quinoa seeds, by about 5.5 times (colored ones) and nine times (white Fig. A high proteolytic activity is a characteristic feature of R. oligosporus tempe strains (Baumann and Bisping 1995). Spider chart representing mean scores of descriptive texture profiling of quinoa tempe.…”

Section: Resultsmentioning

confidence: 99%

Quinoa Tempe as a Value‐Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds

Starzyńska-Janiszewska

Bączkowicz

Sabat

et al. 2017

Cereal Chem

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Cereal Chem. 94(3):491-496This experiment was aimed at comparing the sensory, nutritional, and bioactive parameters of tempe-type products obtained from quinoa seeds by means of solid-state fermentation with Rhizopus oligosporus. Quinoa tempe was compact and nonsporulating, of 61-65% moisture content. The products were favorably assessed by a sensory panel. Tempe from colored and white quinoa differed according to descriptive profiling of texture and flavor. As compared with the substrates, tempe had more protein (15-20%), free amino acids (5.5-fold to ninefold), and fiber (on average 48%, with increased share of soluble fraction), higher antiradical activity (160%), and higher reducing power. Quinoa tempe contained on average 160 g/kg dry matter (DM) of protein, 759 g/kg DM of carbohydrates, and 56 g/kg DM of fat. Black quinoa tempe was the richest in total fiber (180 g/kg DM) and insoluble fiber (155 g/kg DM). Products differed according to antioxidant parameters: white quinoa tempe had the highest phenols level (6.8 mg/g DM), ABTS ×+ scavenging activity, and reducing power. Therefore, white and colored quinoa seeds can be recommended to obtain value-added tempe-type food products.

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“…Among of this, molds change nutritional characteristics during fermentation, those may improve nutritional profile in menus. Examples of this modifications are described in Baumann and Bisping (1995), in Denter et al (1998) and in Dinesh Babu et al (2009).…”

Section: Introductionmentioning

confidence: 99%

“…The main constraint to fungal growth is humidity, which should remain at an elevated percentage. During fermentation, Rhizopus' amylase, lipase and protease activity (Baumann and Bisping, 1995), increases the biodisponibility of the nutrients and their ability to use many compounds as energy and carbon source. Also, this fungus has a very rich secondary metabolism, it produces a high number of compounds with sensorial and nutritional interest (Denter et al, 1998).Finally, Rhyzopus can produce anti-fungal and anti-bacterial compounds, which have been reported by Dinesh Babu et al (2009).…”

Section: Introductionmentioning

confidence: 99%

Uses of Rhizopus oryzae in the kitchen

Cantabrana

Perisé

Hernández

2015

International Journal of Gastronomy and Food Science

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The use of fungal cultures in modern cuisine can provide a broad number of new textures, flavors and tastes from unexpected substrates; such as fruits, vegetables and nuts. The presented research describes how Rhyzopus oryzae, a fungi used in Asian culture to produce traditional recipes, results in fruits, vegetables and grains with unique sensorial properties. Throughout the paper, different examples of these novelty uses are presented showing different examples of prototypes those have been successfully incorporated into our menus, their production procedures and their sensorial evaluations. & 2015 AZTI-Tecnalia. Pubblicato da AZTI-Tecnalia. Tutti i diritti riservati. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Proteolysis during tempe fermentation

Cited by 41 publications

References 19 publications

Effect of fermented soya beans on diarrhoea and feed efficiency in weaned piglets

Effect of fermented soya beans on diarrhoea and feed efficiency in weaned piglets

Quinoa Tempe as a Value‐Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds

Uses of Rhizopus oryzae in the kitchen

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