Protein utilization during soybean tempe fermentation.

@article{Sparringa1999ProteinUD,
  title={Protein utilization during soybean tempe fermentation.},
  author={R A Sparringa and Jeffrey D. Owens},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 10},
  pages={4375-8}
}
The aim was to identify to what extent proteins were utilized during the fermentation of bacteria-free tempe prepared with acidified soybean cotyledons and Rhizopus oligosporus NRRL 2710 at 30 degrees C. Dry matter declined continuously during the fermentation to 980 g/(kg of initial dry cotyledons) at 28 h, 910 g at 46 h (when the tempe was judged mature), and 835 g at 72 h. The decrease in dry matter was due mainly to reduction in crude lipid, amounting to 65 g/(kg of initial dry cotyledons… CONTINUE READING