Recent developments in tempe research

Nout, M.J.R.; Rombouts, F.M.

doi:10.1111/j.1365-2672.1990.tb01555.x

Cited by 191 publications

(163 citation statements)

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“…Some extracellular enzymes are used in the food, dairy, pharmaceutical, and textile industries and are produced in large amounts by microbial synthesis (Aleksieva and Peeva, 2000; Benslimane et al, 1995). The major uses of free proteases occur in dry cleaning, detergents, meat processing, cheese making, silver recovery from photographic film, production of digestive and certain medical treatments of inflammation and virulent wounds (Nout and Rombouts, 1990).…”

Section: Introductionmentioning

confidence: 99%

Isolation and Screening of Protease Enzyme Producing Bacteria from Cheese at Dilla University, Ethiopia

Alemu¹

2015

IJNFS

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Abstract:Enzymes are biological catalysts that facilitate the conversion of substrates into products by providing favorable conditions that lower the activation energy of the reaction. An enzyme may be a protein or a glycoprotein and consists of at least one polypeptide moiety. Proteases are the most important industrial enzymes and comprise about 25% of commercial enzymes in the world. Two third of the industrially produced proteases are from microbial sources. The current study was focused on the screening of protease enzyme producing bacteria from dairy product of cheese at Dilla University. Cheese sample was collected from Dilla town market. The proteases enzyme production bacteria were screened on milk agar plate through spread plate method. As the result, certain bacteria were screened for protease enzyme production as well as were confirmed on milk agar medium. Almost all isolated (35 isolate) of bacteria from cheese food stuff were had a potential in the production of protease enzyme which help for various activities. Therefore, all isolate had a promising potential for production proteolytic enzyme which are used in industries and the other sectors.

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Section: Introductionmentioning

confidence: 99%

Isolation and Screening of Protease Enzyme Producing Bacteria from Cheese at Dilla University, Ethiopia

Alemu¹

2015

IJNFS

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“…The major uses of free proteases occur in the food, dairy, pharmaceutical, textile industries dry cleaning, detergents, meat processing, cheese making, silver recovery from photographic film, production of digestive and certain medical treatments of inflammation and virulent wounds and are produced in large amounts by microbial synthesis (Nout and Rombouts, 1990;Aleksieva and Peeva, 2000). Protease treatments can modify the surface of wool and silk fibers to provide new and unique finishes.…”

Section: Issn: 2319-7706 Volume 6 Number 6 (2017) Pp 853-860mentioning

confidence: 99%

Isolation and Characterization of Protease Producing Bacillus Species from Soil of Dairy Industry

Patil¹,

Jadhav²

2017

Int.J.Curr.Microbiol.App.Sci

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“…Up till now many publications have dealt with microbiological, biochemical and nutritional changes during the tempe fermentation. Also different books (chapters) and reviews about tempe have been published (Ko & Hesseltine, 1979;Nout & Kiers, 2005;Nout & Rombouts, 1990;Shurtleff & Aoyagi, 2001;Steinkraus, 1996;Tibbott, 2004). For many decades tempe has been regarded as a meat alternative for poor communities because of its high protein content.…”

Section: The Origin and History Of Tempementioning

confidence: 99%

“…Fresh tempe is not eaten raw, but first cooked or fried and used in a variety of dishes. The traditional and modern tempe processing has been reviewed extensively (Nout & Kiers, 2005;Nout & Rombouts, 1990;Shurtleff & Aoyagi, 2001;Steinkraus, 1985;Steinkraus, 1996).…”

Section: Production Of Tempementioning

confidence: 99%