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

@article{Nout2005TempeFI,
  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},
  year={2005},
  volume={98}
}
  • M. Nout, J. 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… Expand
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References

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TLDR
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. Expand
Solid-substrate fermentation of soybeans with Rhizopus spp.: comparison of discontinuous rotation with stationary bed fermentation.
TLDR
This report deals with the comparative effect of stationary versus agitated solid-substrate fermentation of soybeans on some chemical indices of substrate modification, and finds that agitated fermentation can help to level heat and mass gradients, yielding better homogeneity. Expand
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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 friedExpand
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,Expand
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TLDR
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. Expand
Tempe fermentation: some aspects of formation of γ-linolenic acid, proteases and vitamins
TLDR
Two isolated strains of Citrobacter freundii were found to be the best vitamin B12 producers during the soaking of soybeans and the addition of bacteria to the solid substrate fermentation resulted in a strong increase of active vitamin B 12 in tempe. Expand
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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 ofExpand
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The relation between consistency of soya beans, polysaccharidase activities and the non-starch polysaccharides (NSP) content of soya beans was investigated during tempe fermentation. TheExpand
Physiological Studies on the Solid-state Quinoa Tempe Fermentation, Using On-line Measurements of Fungal Biomass Production
TLDR
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. Expand
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The content and formation of fat-soluble vitamins and provitamins during tempe fermentation was studied with 14 different strains of Rhizopus sp. All strains investigated form carotenoids in smallExpand
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