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

@article{RoubosvandenHil2010SoyaBT,
  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},
  year={2010},
  volume={109}
}
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
TLDR
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. Expand
Isolation and identification of the antimicrobial substance included in tempeh using Rhizopus stolonifer NBRC 30816 for fermentation.
TLDR
Tempeh showed antimicrobial activity against dental caries pathogenic bacterium Streptococcus mutans at a final concentration of 1 mg/mL, and this substance also possessed antimicrobial properties equivalent to linoleic acid. Expand
Quality, safety, biofunctionality and fermentation control in soya
TLDR
Attention will be given to food quality, microbial ecology, hygienic safety and especially to functional aspects including digestibility, vitamins such as folate and B 12 and anti-diarrhoea oligosaccharides formed during fermentation by soya fibre degradation. Expand
Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes
Abstract The present study reports on the effects of boiling and fermentation processes on the antioxidant activity and antibacterial activity of the peptides generated from bitter beans. The proteinExpand
Antibacterial activity of papain hydrolysed camel whey and its fractions
Abstract Camel whey (CW) was hydrolysed with papain from Carica papaya and fractionated by size exclusion chromatography (SEC). The antibacterial activity of the CW, camel whey hydrolysate (CWH) andExpand
Linoleic acid, α-linolenic acid, and monolinolenins as antibacterial substances in the heat-processed soybean fermented with Rhizopus oligosporus
TLDR
Results revealed that R. oligosporus produced the long-chain polyunsaturated fatty acids and monolinolenins as antibacterial substances against the Gram-positive bacteria during the fungal growth and fermentation of heat-processed soybean. Expand
Screening the ability of natural feed ingredients to interfere with the adherence of enterotoxigenic Escherichia coli (ETEC) K88 to the porcine intestinal mucus
TLDR
Results suggest that soluble extracts obtained from WB, LB and CGMP exhibited the highest anti-adhesive properties against ETEC K88 in the BT, and may be good candidates to be included in diets of weaned piglets for the prevention of ET EC K88-induced diarrhoea. Expand
Investigating germination and outgrowth of bacterial spores at several scales
TLDR
Methods providing information at single and population levels, as well as at molecular and cellular levels, are essential to assess and control the fate of spore-forming bacteria development in food systems. Expand
The effects of whey and soy proteins on growth performance, gastrointestinal digestion, and selected physiological responses in rats.
TLDR
Generally, whey preparations are a good choice for rapid bodybuilding (skeletal muscles), whereas soy preparations are more helpful during mass reduction. Expand
Overripe tempe as source of protein in development of ready to eat porridge
Recent study and local wisdom had shown the potencies of overripe tempe as source of umami flavor due to its high glutamic acid content. Despite the popularity of tempe as low cost high qualityExpand
...
1
2
...

References

SHOWING 1-10 OF 15 REFERENCES
Antibacterial Compound from a Soybean Product Fermented by Rhizopus oligosporus
TLDR
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. Expand
Purification and characterization of an antibiotic substance produced from Rhizopus oligosporus IFO 8631.
TLDR
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. Expand
Epidemiology and pathogenesis of Bacillus cereus infections.
TLDR
Bacillus cereus is a causative agent in both gastrointestinal and in nongastrointestinal infections and a special surface structure of B. cereus cells, the S-layer, has a significant role in the adhesion to host cells, in phagocytosis and in increased radiation resistance. Expand
Food microbiology: Bacteriocins: developing innate immunity for food
TLDR
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. Expand
Bacteriocin-based strategies for food biopreservation.
TLDR
The use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties. Expand
Application of bacteriocins in vegetable food biopreservation.
TLDR
This paper mainly focuses on the state-of-the-art application of bacteriocins from lactic acid bacteria (LAB) to promote the microbial stability of both fermented and non-fermented vegetable food products using bacteriokinogenic strains as starter cultures, protective cultures or co-cultures and the employment of pure bacteriOCins as food additives. Expand
Ecology of controlled soyabean acidification for tempe manufacture
TLDR
It is indicated that a simple recycling process can result in predictable acidification during soaking of soyabeans, contributing to the shelf-life and safety of tempe. Expand
From soil to gut: Bacillus cereus and its food poisoning toxins.
TLDR
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. Expand
Protective effect of milk peptides: antibacterial and antitumor properties.
TLDR
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. Expand
Tempe fermentation, innovation and functionality: update into the third millenium
TLDR
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. Expand
...
1
2
...