The microbial ecology of soybean soaking for tempe production

Mulyowidarso, R. K.; Fleet, Graham H.; Buckle, K. A.

doi:10.1016/0168-1605(89)90078-0

Cited by 63 publications

(60 citation statements)

References 11 publications

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“…The Enterobacteriaceae are common on plant material. Members of the Enterobacteriaceae were found in natural fermentations of different products such as sorghum (Nout 1991;Mohammed et al 1991) and soybeans (Mulyowidarso et al 1989). In the first sorghum fermentation, numbers of coliforms remained constant.…”

Section: Bacteriamentioning

confidence: 99%

Study of the micro‐organisms associated with the fermented bread (khamir) produced from sorghum in Gizan region, Saudi Arabia

Gassem

1999

Journal of Applied Microbiology

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M .A .A . GA SS E M. 1999. Traditional bread (khamir) was made from sorghum flour of two local varieties, Bayadh and Hamra. The bread was prepared by mixing the sorghum flour with water and spices (onion, garlic, lemon juice and fenugreek) in a 1:0·8 (w/w) ratio and fermented for 24 h at 30°C. Two other fermentations were carried out using an inoculum from the previous fermentation. The micro-organisms were isolated from different plates and identified using different characterization systems. Both total bacterial populations and lactic acid bacteria increased with fermentation time and reached the highest number at 16 h (first fermentation) and at 8 h (second and third fermentation). The content of lactic acid was increased with time to reach 1·2%, but the increase was higher for the second and third fermentations (1·6% each). The pH dropped with time from 6·77 to 4·35 in the first fermentation and from 6·65 to 4·18, and 6·57-3·93, in the second and third fermentations, respectively. The microorganisms, which were isolated and characterized during the 24 h fermentation,

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Section: Bacteriamentioning

confidence: 99%

Study of the micro‐organisms associated with the fermented bread (khamir) produced from sorghum in Gizan region, Saudi Arabia

Gassem

1999

Journal of Applied Microbiology

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“…Mulyowidarso et al (1989) previously reported that ten species of bacteria and three species of yeasts were isolated as predominant organisms in soaking water. Even if the condition for soybean soaking was improved, the growths of microorganisms were unavoidable because soybean carried microorganisms (though it was cleaned deeply).…”

Section: Evaluation Of Two-stage Uf-ro Processmentioning

confidence: 99%

“…Even if the condition for soybean soaking was improved, the growths of microorganisms were unavoidable because soybean carried microorganisms (though it was cleaned deeply). For instance, Lactobacillus casei, Streptococcus faecium, and Staphylococcus epidermidis were isolated as the main species from surface-decontaminated beans in sterile water with pure cultures (Mulyowidarso et al 1989). Therefore, it is necessary to treat SSW before reuse or storage.…”

Section: Evaluation Of Two-stage Uf-ro Processmentioning

confidence: 99%

Resource Recovery from Soybean Soaking Water by Ultrafiltration and Reverse Osmosis

Hang

Cao

Luo

et al. 2015

Food Bioprocess Technol

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Recovery of water and soluble substances from soybean soaking water (SSW) was carried out using an integrated membrane system consisting of ultrafiltration (UF) and reverse osmosis (RO). It was found that even using the fourstage UF-UF-RO-RO process with pH adjustment, the quality of RO permeate did not satisfy the emission standard, while the RO permeate from the two-stage UF-RO treatment could be reused for soybean soaking. The chemical oxygen demand (COD) of RO permeate from this process was 1700-2800 mg/ L including acetic acid, γ-aminobutyric acid, lactic acid, alcohol, and other unidentified soybean extract with -C═O or -N-H groups, which had negligible effect on the subsequent soybean soaking. The RO permeate was reused for five cycles with addition of tap water (RO permeate/tap water=1:1.5), and the soaked soybeans were used for Koji making, which showed the similar properties with Koji made from soybeans soaked by tap water. Furthermore, the concentrates in the integrated UF-RO system provided a raw material for culturing algae or preparing animal feed. This work demonstrated that through UF-RO treatment, the wastewater pollution from food industry could be eliminated by resource recovery and utilization.

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“…In the presence of Rhizopus, vitamin B12 production was three times higher than in the presence of C. freundii alone . Okada et al (1985) isolated a number of bacterial species that increased during storage of tempe and were capable of producing vitamin B12 Mulyowidarso et al (1989) demonstrated that there is a strong microbial fermentation of complex ecology that develops during soaking of soybeans. Mulyowidarso et al (1990) reported that bacteria grew to viable populations of 100 million to 1 billion cfu/g during the tempe fermentation.…”

Section: Indonesian Tempementioning

confidence: 98%

Bio-enrichment: production of vitamins in fermented foods

Steinkraus¹

1998

Microbiology of Fermented Foods

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The microbial ecology of soybean soaking for tempe production

Cited by 63 publications

References 11 publications

Study of the micro‐organisms associated with the fermented bread (khamir) produced from sorghum in Gizan region, Saudi Arabia

Study of the micro‐organisms associated with the fermented bread (khamir) produced from sorghum in Gizan region, Saudi Arabia

Resource Recovery from Soybean Soaking Water by Ultrafiltration and Reverse Osmosis

Bio-enrichment: production of vitamins in fermented foods

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