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

  title={Tempe fermentation, innovation and functionality: update into the third millenium},
  author={Martinus J.R. Nout and Jeroen L Kiers},
  journal={Journal of Applied Microbiology},
  • M. NoutJ. Kiers
  • Published 1 April 2005
  • Business, Medicine
  • Journal of Applied Microbiology
Fermented foods represent on average one-third of total food consumption. Tempe is a major fermented soyabean food and is known for its attractive flavour, texture and superior digestibility. This present review aims at providing an overview of literature data from ca 1990 until present. Although traditional preparation methods are still applied at the small scale, commercial production at small and medium industrial scale have resulted in technical innovations for improved control of starters… 

Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

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Microbial growth dynamics during tempe fermentation in two different home industries.

The results revealed that two different preparations of tempe fermentation caused different microbial composition, and the presence of yeasts and LAB up to 7 to 8 log cfu/g during fermentation indicated that those microorganisms contribute to fermentation process of Tempe.

Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French–Vietnamese programmes on fermented food

Summary In tropical countries, traditional fermented foods are usually home-made products obtained through spontaneous fermentation or backslopping. They are now facing an evolution aiming at

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions.

Colour and pH changes of tempe during extended fermentation

Tempe is a nutritious food, prepared mostly from soybeans and was originated in Indonesia. Tempe is sometimes collected beyond its maturity age for culinary purpose. The studies of overripe tempe

Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods

Light is shed on current research related to the role of biofilm in the fermentation process with special reference to the recent applications of NGS/WGS/omics for the improved biofilm forming ability of the genetically engineered and biotechnologically modified microorganisms to bring about the amelioration of the quality of fermented food.

Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean

It is found the possibility that starter cultures might play a greater role to determine the metabolite profiles compared to other tested factors and might provide useful insights for the larger scale industries to maintain the quality of tempe for the benefit of the consumers.

From stale bread and brewers spent grain to a new food source using edible filamentous fungi

Bioconversion of stale bread and BSG by fungal solid state fermentation to produce a nutrient-enriched food product was confirmed to be a successful way to minimize food waste and protein shortage.



Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains.

Production of a fermented tempeh-like product using wheat, sorghum (milo), oats, oats, rye, barley, corn, and triticale is a definite possibility for generating a Kansas Value-Added Product.

Solid-substrate fermentation of soybeans with Rhizopus spp.: comparison of discontinuous rotation with stationary bed fermentation.

Sensory evaluation of tempeh produced by fermentation of common beans

A tempeh fermented product was prepared from fresh and hard-to-cook (HTC) common beans with the mold Rhizopus oligosporus. Fresh samples fermented for 0, 24 and 48 hr were used to prepare fried

Improvement of tempe fermentations by application of mixed cultures consisting of Rhizopus sp. and bacterial strains

Abstract Tempe fermentations using mixed cultures of Rhizopus oligosporus MS5, R. oryzae EN, Citrobacter freundii, and Brevibacterium epidermidis were investigated. Consumption of 150 g tempe,

Tempe fermentation: some aspects of formation of gamma-linolenic acid, proteases and vitamins.

There was a distinct increase in the amount of free amino acids during tempe fermentation, and two isolated strains of Citrobacter freundii were found to be the best vitamin B(12) producers during the soaking of soybeans.

Protein hydrolysis during soybean tempe fermentation with Rhizopus oligosporus.

Hydrolysis of soybean protein during fermentation in a rotating drum reactor (RDR) was compared with hydrolysis during the traditional stationary tempe fermentation process. An increase of

Consistency, polysaccharidase activities and non-starch polysaccharides content of soya beans during tempe fermentation.

The relation between consistency of soya beans, polysaccharidase activities and the non-starch polysaccharides (NSP) content of soya beans was investigated during tempe fermentation. The

Physiological Studies on the Solid-state Quinoa Tempe Fermentation, Using On-line Measurements of Fungal Biomass Production

It was found that R oligosporus isolate UCW-FF8001 at an inoculation density of 33 x lo4 colony forming units per gram of quinoa substrate at 620 g kg-I moisture content yielded both the highest biomass and the best quality tempe.

Changes in the contents of fat-soluble vitamins and provitamins during tempe fermentation.