Soya bean tempe extracts show antibacterial activity against Bacillus cereus cells and spores

  title={Soya bean tempe extracts show antibacterial activity against Bacillus cereus cells and spores},
  author={Petra J Roubos-van den Hil and Elise Dalmas and Martinus J. R. Nout and Tjakko Abee},
  journal={Journal of Applied Microbiology},
Aims:  Tempe, a Rhizopus ssp.‐fermented soya bean food product, was investigated for bacteriostatic and/or bactericidal effects against cells and spores of the food‐borne pathogen Bacillus cereus. 

Bioactive components of fermented soya beans effective against diarrhoea-associated bacteria

The bioactive component is of carbohydrate nature and contains arabinose, which originates from arabinan or arabinogalactan chains of the pectic cell wall polysaccharides of legumes, which is released or formed during fermentation by enzymatic degradation of legume.

Antimicrobial activity of tempeh gembus hydrolyzate

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Promotion of Fungal Growth, Antibacterial and Antioxidative Activities in Tempe Produced with Soybeans Thermally Treated Using Steam Pressure

Tempe is produced by thermally treating soybeans with boiling and subsequent fermentation using Rhizopus oligosporus . In this study, thermal processing by boiling was replaced with steam pressure,

Anti-diarrhoeal aspects of fermented soya beans

and legume-derived tempe’s. The bioactive component is specific for legumes and is released or formed by enzymatic breakdown during fermentation. and economical of in the of many and developing is a

Naturally Acquired Lactic Acid Bacteria from Fermented Cassava Improves Nutrient and Anti-dysbiosis Activity of Soy Tempeh

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The use of PPHs in a dose-dependent manner can enhance free radical scavenging and improve antioxidant activities regarding inhibition of lipid oxidation, ferric reducing power, metal ion chelation, and β-carotene bleaching inhibition.



Antibacterial Compound from a Soybean Product Fermented by Rhizopus oligosporus

The antibacterial activity produced by a mold commonly used in an oriental food fermentation is considered significant for those people whose diets are often nutritionally inadequate and potentially ingestion of this material may confer disease resistance.

Purification and characterization of an antibiotic substance produced from Rhizopus oligosporus IFO 8631.

The purified antibiotic protein obtained from the submerged cultivation broth of Rhizopus oligosporus IFO 8631 showed a broad spectrum of activity, but it was very active against some of the Bacillus species, especially against Bacillus subtillis at a very low concentration.

Epidemiology and pathogenesis of Bacillus cereus infections.

Food microbiology: Bacteriocins: developing innate immunity for food

Bacteriocins are bacterially produced antimicrobial peptides with narrow or broad host ranges that can be used to confer a rudimentary form of innate immunity to foodstuffs, helping processors extend their control over the food flora long after manufacture.

Bacteriocin-based strategies for food biopreservation.

Application of bacteriocins in vegetable food biopreservation.

From soil to gut: Bacillus cereus and its food poisoning toxins.

The toxins associated with foodborne diseases frequently caused by B. cereus are reviewed, and recent findings regarding the associated toxins are discussed, as well as the present knowledge on virulence regulation.

Protective effect of milk peptides: antibacterial and antitumor properties.

This chapter reviews the most important antimicrobial and antitumor peptides derived from milk proteins, especially those that may have a physiological significance to the suckling neonate.

Tempe fermentation, innovation and functionality: update into the third millenium

The use of tempe in food consumption has evolved from the stages of basic nutrition to the development of derived products such as burgers and salads, and in recent years health benefits are becoming an important drive for its consumption.