Improvement of tempe fermentations by application of mixed cultures consisting of Rhizopus sp. and bacterial strains
| Autor: | I. Wiesel, Bernward Bisping, Hans-Jürgen Rehm |
|---|---|
| Rok vydání: | 1997 |
| Předmět: |
Ergosterol
biology Rhizopus oligosporus Rhizopus oryzae food and beverages General Medicine biology.organism_classification Pyridoxine Applied Microbiology and Biotechnology Microbiology Citrobacter freundii Stachyose chemistry.chemical_compound chemistry medicine Tempe Raffinose Biotechnology medicine.drug |
| Zdroj: | Applied Microbiology and Biotechnology. 47:218-225 |
| ISSN: | 1432-0614 0175-7598 |
| DOI: | 10.1007/s002530050916 |
| Popis: | Tempe fermentations using mixed cultures of Rhizopus oligosporus MS5, R. oryzae EN, Citrobacter freundii, and Brevibacterium epidermidis were investigated. Consumption of 150 g tempe, produced with a pure fungal mixed culture out of strains MS5 and EN, is sufficient to cover the daily requirements of niacin, vitamin K, ergosterol, and tocopherol as well as half of the daily requirement of pyridoxine, riboflavin, and biotin. Moreover, one-fourth of the recommended amount of folate is supplied. Supplementation of the fungal inoculum with C. freundii results in tempe enriched with vitamin B12. Menachinone was produced as a typical bacterial vitamin K derivative. Metabolic activity of C.␣freundii led to an additional decrease of the α-galactosides stachyose and raffinose compared to pure fungal fermentations. No bacterial formation of factor 2 could be observed. |
| Databáze: | OpenAIRE |
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