DOCSLIB.ORG

Utilization of Food Waste-Derived Volatile Fatty Acids For

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Utilization of Food Waste-Derived Volatile Fatty Acids For http://www.diva-portal.org This is the published version of a paper published in Bioresource Technology. Citation for the original published paper (version of record): Wainaina, S., Kisworini, A D., Fanani, M., Wikandari, R., Millati, R. et al. (2020) Utilization of food waste-derived volatile fatty acids for production of edible Rhizopus oligosporus fungal biomass Bioresource Technology https://doi.org/10.1016/j.biortech.2020.123444 Access to the published version may require subscription. N.B. When citing this work, cite the original published paper. Permanent link to this version: http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-23158 Bioresource Technology 310 (2020) 123444 Contents lists available at ScienceDirect Bioresource Technology journal homepage: www.elsevier.com/locate/biortech Utilization of food waste-derived volatile fatty acids for production of edible Rhizopus oligosporus fungal biomass T ⁎ Steven Wainainaa, , Afrilia Dwi Kisworinib, Marizal Fananib, Rachma Wikandarib, Ria Millatib, Claes Niklassonc, Mohammad J. Taherzadeha a Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden b Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia c Department of Chemistry and Chemical Engineering, Chalmers University of Technology, 41296 Gothenburg, Sweden GRAPHICAL ABSTRACT ARTICLE INFO ABSTRACT Keywords: Rhizopus oligosporus is an edible filamentous fungus that can contribute to meet the growing demand for single- Food waste cell protein. Volatile fatty acids (VFAs) are favorable potential substrates for producing R. oligosporus biomass Anaerobic digestion due to their capacity to be synthesized from a wide range of low-value organic solid wastes via anaerobic Volatile fatty acids digestion. The goal of this work was to cultivate R. oligosporus using food waste-derived VFAs as the sole carbon Fed-batch cultivation source. To maintain the requisite low substrate concentrations, the fed-batch cultivation technique was applied. Edible filamentous fungal biomass This resulted in a four-fold improvement in biomass production relative to standard batch cultivation. Maximum Rhizopus oligosporus biomass yield of 0.21 ± 0.01 g dry biomass/g VFAs COD eq. consumed, containing 39.28 ± 1.54% crude protein, was obtained. In the bubble-column bioreactors, the complete uptake of acetic acid was observed, while the consumptions of caproic and butyric acids reached up to 97.64% and 26.13%, respectively. 1. Introduction otherwise waste materials are considered as resources. Cultivation of filamentous fungi is one of the treatment options that not only solves Enormous amounts of organic wastes and residues are produced the mentioned problems but also yields value-added materials, thus daily from human activities. In the interest of mitigating the potential creating promising pathways towards a circular economy. Because of environmental, social and economic problems associated with these their metabolic versatility, filamentous fungi have been identified as wastes, several treatment options have been proposed in which the sources of a wide spectrum of essential bioproducts such as chitosan, ⁎ Corresponding author. E-mail address: [email protected] (S. Wainaina). https://doi.org/10.1016/j.biortech.2020.123444 Received 23 March 2020; Received in revised form 22 April 2020; Accepted 23 April 2020 Available online 25 April 2020 0960-8524/ © 2020 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/BY/4.0/). S. Wainaina, et al. Bioresource Technology 310 (2020) 123444 industrial enzymes, adsorbents and animal feed (Ferreira et al., 2013; the growth of R. oligosporus has been observed (Pietrzak & Kawa- Ozsoy et al., 2008). Indeed, previous studies showed that the quality of Rygielska, 2019; Rasmussen et al., 2014). In the above-mentioned the fungal biomass produced from organic residues competed favorably studies, the carboxylates made only a minor contribution to the total with commercial products, such as fishmeal and soybean meal organic strength of the substrate. However, to our knowledge, the po- (Asadollahzadeh et al., 2018). tential of using the mixture of VFAs from anaerobic digestion bior- Rhizopus microsporus var. oligosporus (also known as Rhizopus oli- eactors as the exclusive carbon source for cultivating R. oligosporus has gosporus) is a generally-regarded-as-safe Zygomycete with the ability to not been reported in the literature. Considering the robustness of the assimilate diverse carbon sources for its growth and has for long been anaerobic digestion technology as regards the plethora of low-value used as a starter culture for tempeh production in Indonesia for human organic solid wastes that can be used as substrates, the application of consumption (Wikandari et al., 2012). Besides, the protein-rich fungal VFAs to grow value-added filamentous fungi, together with the asso- biomass from filamentous fungi such as R. oligosporus can be readily ciated bioproducts, presents an attractive concept within the circular applied as a source for aquaculture and animal feeds, which have a economy framework. This concept could also potentially transform the wide market value (Nitayavardhana & Khanal, 2010). Several reports in existing anaerobic digestion facilities into biorefineries. literature have thus studied the potential of producing R. oligosporus Based on the above, the current study was aimed at investigating a biomass using waste streams from agro-processing facilities. The ex- novel route for the cultivation of R. oligosporus using waste-based VFAs. plored waste streams consisted of materials such as thin stillage and The solid-free VFAs solution, recovered from a membrane bioreactor vinasse as well as starch processing wastewater (Jin et al., 1999; Jin digesting food waste, was applied as the sole carbon source for the et al., 2002; Nitayavardhana & Khanal, 2010; Rasmussen et al., 2014). fungal growth. Flask cultivations were conducted to determine the al- The above-listed materials comprised mainly of easy-to-consume dis- lowable concentration thresholds, and then the suitable conditions solved organic compounds and are principally of good quality since were applied in fed-batch cultivations, first in shake flask experiments, they originate from controlled industrial environments. However, other and then scaled up in bubble-column bioreactors. complex organic solid waste streams originating from uncontrolled sources, such as mixed food waste from restaurants, households or re- 2. Materials and methods tail stores, remain still unexploited for the production of filamentous fungal biomass in submerged fermentation systems. 2.1. Acidogenic fermentation of food waste and recovery of VFAs Recent estimates show that the amount of food waste generated globally along the supply chain reaches up to 1.3 billion tons annually The main process conditions for the anaerobic digestion and the (FAO, 2019). Food waste thus constitutes a significant portion of the extraction of the VFAs in the membrane bioreactor were similar to organic fraction of municipal solid wastes (Paritosh et al., 2018). Of the those provided by Wainaina et al. (2020). A microfiltration process, conventional treatment methods for this type of waste, which is con- taking place in the bioreactor simultaneously with the anaerobic di- sidered of very low quality, anaerobic digestion technology is a widely gestion of the food waste, facilitated the separation of the metabolized preferred option aiming at biogas production (Ariunbaatar et al., 2016; VFAs solution from the suspended solid contents (i.e. the bacteria Strazzera et al., 2018). There has been a growing interest in recovering consortium and the undigested substrate). A bulk reservoir of the other chemicals or materials from the anaerobic digestion process to clarified VFAs solution was prepared from the recovered filtrate over address the economic challenges faced by biogas in the energy market the anaerobic digestion period, kept in a freezer (−20 °C), and then as well as the mounting decline in natural resources (Dahlgren et al., thawed in a cold room (5 °C) before use in the fungal cultivations tests. 2019; Kleerebezem et al., 2015). Thus, research efforts are being con- The key characteristics of the substrate and the VFAs recovered from ducted to divert the anaerobic digestion technology from a biogas the membrane bioreactor are provided in Table 1. The composition of platform into a carboxylate platform (Kleerebezem et al., 2015). The the VFAs solution, as a fraction of the soluble chemical oxygen demand main output of the latter platform consists of volatile fatty acids (VFAs), (sCOD), was: 16.29% acetic, 8.64% propionic, 48.17% butyric, 11.15% which are short-chained carboxylates formed before the anaerobic di- caproic, and 2.78% lactic acids. The remaining organic content was gestion process is completed, mainly during the acidogenic phase. made up of other minor metabolites, including trace amounts of iso- There are methods to optimize the production of VFAs without their butyric, isovaleric and valeric acids. conversion to biogas in the final (methanogenic) phase (Kleerebezem et al., 2015; Wainaina et al., 2019a). The VFAs, consisting of e.g. acetic, 2.2. Microorganism butyric, and caproic acids, alongside lactic acid, have been directly applied as carbon sources in certain bioprocesses. For instance, they Rhizopus microsporus var. oligosporus CBS 112586
Load more

Recommended publications
  • Prepared with Aged Bean Grains Fermented by Rhizopus Oligosporus
    Research, Society and Development, v. 10, n. 2, e38110212503, 2021 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i2.12503 Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum Hambúrguer vegano de tempeh: preparado com grãos de feijão envelhecidos fermentados por inóculo de Rhizopus oligosporus Hamburguesa vegana tempeh: preparada con granos de frijoles añejos fermentados con inóculo de Rhizopus oligosporus Received: 01/30/2021 | Reviewed: 02/07/2021 | Accept: 02/10/2021 | Published: 02/20/2021 Juliana Aparecida Correia Bento ORCID: https://orcid.org/0000-0001-9015-9426 Federal University of Goiás, Brazil E-mail: [email protected] Priscila Zaczuk Bassinello ORCID: https://orcid.org/0000-0002-8545-9501 EMBRAPA Rice and Beans, Brazil E-mail: [email protected] Aline Oliveira Colombo ORCID: https://orcid.org/0000-0002-2198-0760 Federal University of Goiás, Brazil E-mail: [email protected] Rayane Jesus Vital ORCID: https://orcid.org/0000-0002-5194-8905 Paulista University, Brazil E-mail: [email protected] Rosângela Nunes Carvalho ORCID: https://orcid.org/0000-0002-6862-8940 EMBRAPA Rice and Beans, Brazil E-mail: [email protected] Abstract This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according to the soybean/common bean ratio and defining the procedure for tempeh preparing in compliance with regulation on standards for acceptable microbiological contamination. Tempehs of common bean (BT), soybean (ST) and both (SBT) were produced by two methods (traditional and modified). The viable BT was used for hamburger preparation, which was evaluated for sensory acceptance in comparison to the traditional ST.
    [Show full text]
  • Evaluation of the Microbiological Safety of Tempeh Made from Unacidified Soybeans
    438 Journal of Food Protection, Vol. 48, No. 5, Pages 438-441 (May 1985) Copyright11 International Association of Milk, Food, and Environmental Sanitarians Evaluation of the Microbiological Safety of Tempeh Made from Unacidified Soybeans NOBUMASA TANAKA, SUSAN K. KOVATS, JEAN A. GUGGISBERG, LOUISE M. MESKE and MICHAEL P. DOYLE* The Food Research Inslilute, University of Wisconsin-Madison, 1925 Willow Drive, Madison, Wisconsin 53706 Downloaded from http://meridian.allenpress.com/jfp/article-pdf/48/5/438/1651486/0362-028x-48_5_438.pdf by guest on 28 September 2021 (Received for publication October 3, 1984) ABSTRACT an expected shelf life of several weeks if handled prop­ Studies were done to evaluate the safety of tempeh made erly. However, the product is often displayed on a pro­ from unacidifed soybeans and inoculated with different bacterial duce counter with little refrigeration or sometimes on a pathogens. Pathogens were added to either the soybeans before display table without refrigeration. Little is known about fermentation by Rhizopus oligosporus or the tempeh after fer­ the microbiological safety of tempeh during production mentation and steaming. In the latter method, the inoculated or at the retail and consumer level. The purpose of this products were incubated at several different temperatures (5, study was to determine the ability of foodborne bacterial 10, 15 and 25°C). Clostridium botulinum (types A and/or B) pathogens to grow or produce toxin in tempeh during toxin was produced in 2 d during the fermentation and within production and when the heat-treated, packaged product 5 d at 25°C or 4 wk at 15°C in tempeh inoculated and incubated in vacuum packages after fermentation and steaming.
    [Show full text]
  • Bioconversion of Cassava Root to Ethanol by Co-Cultivation of Amylolytic Enzyme Production Mould and Saccharomyces Cerevisiae
    Kasem Bundit Engineering Journal Vol.8 Special Issue May 2018 112 The 9th International Science, Social Science, Engineering and Energy Conference (I-SEEC 2018) BIOCONVERSION OF CASSAVA ROOT TO ETHANOL BY CO-CULTIVATION OF AMYLOLYTIC ENZYME PRODUCTION MOULD AND SACCHAROMYCES CEREVISIAE Natcha Kagwanwong1, Chularat Sakdaronnarong2, Paritta Prayoonyong3 and Woranart Jonglertjunya4 1,2,3,4Department of Chemical Engineering, Faculty of Engineering, Mahidol University 25/25 Phuttamonthon 4 rd., Nakhon Pathom 73170, Thailand ABSTRACT This work was to study the bioethanol production from cassava root using co-fermentation with fungi (Aspergillus niger, Rhizopus oligosporus and Trichoderma reesei) and Saccharomyces cerevisiae. The ethanol fermentation from cassava root, one important step in pretreatment is Liquefaction. In this step, the α-amylase enzyme is used to hydrolyze starch in cassava root to get smaller molecules and lower viscosity. For cassava powder (5% w/v) hydrolysis, co-culture of A. niger with R. oligosporus gave highest reducing sugar of 25.1 g/l at 5th day of cultivation. The highest ethanol of 12.9 g/l was achieved by using R.oligosporus, A. niger and T. reesei for 5 days-fungi fermentation and subsequent ethanol fermentation by co-cultivation with S. cerevisiae for 18 hours. Using alpha-amylase liquefaction, R. oligosporus fermentation, centrifugation and then S. cerevisiae fermentation, ethanol concentration of 45 g/l was found in 24 hours. KEYWORDS: Bioethanol production, Fermentation, Cassava root, Fungal amylase, Saccharomyces cerevisiae 1. Introduction Several years ago, global oil prices rose steadily since the discovery of oil, there is less and the demand for oil is more current. Oil prices soared a dramatic impact on the world economy in many ways, because oil is a major cost of production.
    [Show full text]
  • Cd29aa745be02f94a81461e3d7
    ISOLATION AND IDENTIFICATION of Rhizopus oligosporus LOCAL ISOLATE DERIVED FROM SEVERAL INOCULUM SOURCES Duniaji, A.S1), W Wisaniyasa2), NN Puspawati3) dan NM Indri H4) [email protected] Department of Food Science and Technology Udayana University,Bali ABSTRACT This study aims to obtain local isolates of Rhizopus oligosporus from several sources of inoculums Herbicus leaves, Tectona leaves, various brands of tempeh and starter of tempeh). Rhizopus oligosporus is a fungus that belongs to the Zygomycetes group, which is one of two classes in the Zygomycota phylum. Role of R. oligosporus in the popular Indonesian food Tempe fermentation. A total of 72 samples were isolated from various sources of inoculum consisting of 18 samples from waru leaves, 18 samples from teak leaves, 18 samples from various brands and the origin of tempe and 18 samples from various brands and origin of tempeh starter. The method used in this study was to isolate and identify R. oligosporus local isolates from waru leaves, teak leaves various brands of tempe and tempeh starter using Potato Dextrose Agar (PDA), Malt Extract Agar (MEA), Czapek Yeast Extract Agar (CYA). The results showed that mold types R. oryzae, R. oligosporus and other molds with populations ranged from 1.5 x 102cfu /g - 9.5x 102cfu /g, 0.5 x 103 - 9.6 x 103cfu/g and 1.6 x 103 cfu /g-8.6 x 102cfu /g. A total of 72 samples taken from various sources of inoculums, R. oligosporus found as many as 12 from Herbicus leaves, 3 samples from Tectona leaves, 17 samples from various brands of tempeh and as many as 11 samples from tempeh starter were identified macroscopically based on color conidia with brownish gray color and the growth of mycelia and conidia is very dense.
    [Show full text]
  • Evaluation of Novel Rhizopus Microsporus Fungal Biomass and Its
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2014 Evaluation of novel Rhizopus microsporus fungal biomass and its impact on growth performance, and nutrient digestibility in the diet of nursery pigs Dana Michael Van Sambeek Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Agriculture Commons, Animal Sciences Commons, and the Human and Clinical Nutrition Commons Recommended Citation Van Sambeek, Dana Michael, "Evaluation of novel Rhizopus microsporus fungal biomass and its impact on growth performance, and nutrient digestibility in the diet of nursery pigs" (2014). Graduate Theses and Dissertations. 13837. https://lib.dr.iastate.edu/etd/13837 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of novel Rhizopus microsporus fungal biomass and its impact on growth performance, and nutrient digestibility in the diet of nursery pigs by Dana Michael Van Sambeek A thesis submitted to the graduate faculty In partial fulfillment of the requirement for the degree of MASTER OF SCIENCE Major: Animal Science Program of Study Committee: Nicholas K. Gabler, Co-Major Professor Johannes van Leeuwen, Co-Major Professor Brian J. Kerr Iowa State University Ames, Iowa 2014 Copyright © Dana Michael Van Sambeek, 2014. All rights reserved. ii TABLE OF CONTENTS LIST OF TABLES .......................................................................................................................... iv LIST OF FIGURES ......................................................................................................................... v LIST OF ABBREVIATIONS .....................................................................................................
    [Show full text]
  • A Monograph of Rhizopus
    ©Verlag Ferdinand Berger & Söhne Ges.m.b.H., Horn, Austria, download unter www.biologiezentrum.at A monograph of Rhizopus Ru-yong Zheng1, Gui-qing Chen1, He Huang2 & Xiao-yong Liu3 1, 2, 3 Key Laboratory of Systematic Mycology and Lichenology, Institute of Microbiology Chinese Academy of Sciences, Beijing 100080, China Zheng R. Y., Chen G. Q., Huang H. & Liu X. Y. (2007) A monograph of Rhi- zopus. ± Sydowia 59 (2): 273±372. A total of 312 Rhizopus strains comprising 187 strains isolated in China and 125 strains fromforeign countries have been studied, which include possibly all of the cultures derived fromtypes available now. The morphologyof the sporangial and zygosporic states, maximum growth temperature, mating compatibility, and molecular systematics were used as important reference for the classification of the genus. Seventeen taxa, ten species and seven varieties, are recognized in the genus Rhizopus in this study. These include: R. americanus, R. arrhizus var. arrhizus, R. arrhizus var. delemar, R. arrhizus var. tonkinensis, R. caespitosus, R. homo- thallicus, R. microsporus var. microsporus, R. microsporus var. azygosporus, R. microsporus var. chinensis, R. microsporus var. oligosporus, R. microsporus var. rhizopodiformis, R. microsporus var. tuberosus, R. niveus, R. reflexus, R. schip- perae, R. sexualis, and R. stolonifer. Seventy-two names of Rhizopus are treated as synonyms. Twenty-five species, eight varieties and one form are thought to be doubtful, and nine species and four varieties are excluded fromthe genus. Neo- types are designated for R. microsporus var. microsporus, R. microsporus var. oli- gosporus, R. microsporus var. rhizopodiformis, and R. stolonifer. In the taxa accepted, zygospores are found and studied in all the three homothallic species and five heterothallic species or varieties; while azygospores are found in two species and one variety.
    [Show full text]
  • Preparation of Tempeh Spore Powder by Freeze Drying Jaruwan Chutrtong, Tanakwan Bussabun
    World Academy of Science, Engineering and Technology International Journal of Bioengineering and Life Sciences Vol:8, No:1, 2014 Preparation of Tempeh Spore Powder by Freeze Drying Jaruwan Chutrtong, Tanakwan Bussabun enzymes to digest proteins [3]. Nutrients Analysis found that Abstract—Study production of tempeh inoculums powder by the quantity of soluble nitrogen in tempeh is higher compared freeze-drying comparison with dry at 50°C and the sun bask for with soybeans [18], [20]. The amount of free fatty acid and developing efficient tempeh inoculums for tempeh producing. vitamins such as vitamin B1 (riboflavin), niacin and vitamin o Rhizopus oligosporus in PDA slant cultures was incubated at 30 C B12 are also more than in soy beans. In addition, mold can for 3-5 days until spores and mycelium. Preparation spores also create antioxidant compound which prevent rancidity and suspension with sterilized water and then count the number of started spores. Fill spores suspension in Rice flour and soy flour, mixed with destroy free radicals in the body. Tempeh can be used as a water (in the ratio 10: 7), which is steamed and sterilized at 121°C substitute for meat protein as well [13]. It is an Ideal source of 15min. Incubated at room temperature for 4 days, count number of protein for those who do not eat meat or those who low spores. Then take the progressive infection and full spore dough to income. There may also be an approach to generate income dry at 50°C, sun bask, and lyophilize. Grind to powder. Then pack in because the production process isn’t complicated.
    [Show full text]
  • Fermentation with Edible Rhizopus Strains to Enhance the Bioactive Potential of Hull-Less Pumpkin Oil Cake
    molecules Article Fermentation with Edible Rhizopus Strains to Enhance the Bioactive Potential of Hull-Less Pumpkin Oil Cake Anna Starzy ´nska-Janiszewska* , Robert Duli ´nskiand Bo˙zenaStodolak Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland; [email protected] (R.D.); [email protected] (B.S.) * Correspondence: [email protected] Academic Editors: Alessia Fazio and Pierluigi Plastina Received: 15 November 2020; Accepted: 6 December 2020; Published: 8 December 2020 Abstract: Solid-state fermentation with food-grade fungal strains can be applied to enhance the bioactive parameters of agro-industrial by-products. Tempe-type fermentation can be adapted to various substrates, but the key factor is the appropriate strain selection. The aim of this study was to compare the potential of Rhizopus strains for obtaining products of improved antioxidant activity from pumpkin oil cake. For this purpose, substances reacting with the Folin-Ciocalteu reagent, with free radical scavenging potential, as well as reducing power were assessed. The effect of the fermentation on the phytate level and inositol phosphate profile in the material was also monitored. The fermentation resulted in the significant enhancement of the antioxidant potential of pumpkin oil cake in the case of all the strains tested, but the most efficient one was R. oligosporus ATCC 64063. During the course of fermentation, the level of phytate in the material decreased (the highest reduction rate was observed in the oil cake fermented with R. oryzae CBS 372.63), while peptides and fungal glucosamine were accumulated.
    [Show full text]
  • Isolation and Identification of Rhizopus Oligosporus Local Isolate Derived from Several Inoculum Sources
    Int.J.Curr.Microbiol.App.Sci (2019) 8(9): 1085-1098 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 8 Number 09 (2019) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2019.809.126 Isolation and Identification of Rhizopus oligosporus Local Isolate Derived from Several Inoculum Sources A. S. Duniaji1*, W. Wisaniyasa2, N. N. Puspawati3 and dan N. M. Indri H4 Department of Food Science and Technology Udayana University, Bali, Indonesia *Corresponding author ABSTRACT This study was aims to obtain local isolates of Rhizopus oligosporus from several sources of inoculums such as Herbicus leaves, Tectona leaves, various brands of tempeh and starter of tempeh. Rhizopus oligosporus is a fungus that belongs to the Zygomycetes group, K e yw or ds which is one of two classes in the Zygomycota phylum. Role of R. oligosporus in the popular Indonesian food Tempe fermentation. A total of 72 samples were isolated from Identification, R. oligosporus , various sources of inoculum consisting of 18 samples from waru leaves, 18 samples from teak leaves, 18 samples from various brands and the origin of tempe and 18 samples from local isolate, Inoculums. various brands and origin of tempeh starter. The method used in this study was to isolate and identify R. oligosporus local isolates from waru leaves, teak leaves various brands of Article Info tempe and tempeh starter using Potato Dextrose Agar (PDA), Malt Extract Agar (MEA), Czapek Yeast Extract Agar (CYA). The results showed that mold types R. oryzae, R. Accepted: oligosporus and other molds with populations ranged from 1.5 x 102cfu /g - 9.5x 102cfu /g, 12 August 2019 3 3 3 2 0.5 x 10 - 9.6 x 10 cfu/g and 1.6 x 10 cfu /g-8.6 x 10 cfu /g.
    [Show full text]
  • Metagenomic Analysis of Microbial Community in Over-Fermented Tempeh
    BIODIVERSITAS ISSN: 1412-033X Volume 20, Number 4, April 2019 E-ISSN: 2085-4722 Pages: 1106-1114 DOI: 10.13057/biodiv/d200423 Metagenomic analysis of microbial community in over-fermented tempeh ARTINI PANGASTUTI, RIZAL KHOIRUN ALFISAH, NUR IFFAH ISTIANA, SITI LUSI ARUM SARI, RATNA SETYANINGSIH, ARI SUSILOWATI, TJAHJADI PURWOKO Microbe Biomaterials Research Group, Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret. Ir. Sutami 36A Surakarta 57126, Central Java, Indonesia. Tel./fax. +62-271-663375, email: [email protected] Manuscript received: 27 October 2018. Revision accepted: 24 March 2019. Abstract. Pangastuti A, Alfisah RK, Istiana NI, Sari SLA, Setyaningsih R, Susilowati A, Purwoko T. 2019. Metagenomic analysis of microbial community in over-fermented tempeh. Biodiversitas 20: 1106-1114. Tempeh is a traditional Indonesian food which is made from soybeans through a fermentation process using Rhizopus as a starter culture. Tempeh is now considered as a functional food with many beneficial effects to human health beyond its nutritional value. The microbial community during the further fermentation process of tempeh give typical characteristic taste and flavor. Therefore the over-fermented tempeh is used as a flavoring in some dishes. Metagenomic analysis needed to know the involvement of microbial communities since most of the microbes involved in further fermentation process are unculturable. This research aimed to study the diversity of the microbial community in the over-fermented tempeh (72 hours) using the metagenomic analysis. Seventeen OTUs of fungi in over-fermented tempeh were detected. Among them, 9 OTUs had significant abundance: six species were identified as Tryblidiopsis sichuanensis, Candida sp.2_1., Kluyveromyces marxianus, Trichosporon asahii, Trichosporon gracile, and Trichosporon ovoides, one species was identified in the order level Mucorales, and two fungi species could not be determined.
    [Show full text]
  • Prepared with Aged Bean Grains Fermented by Rhizopus Oligosporus
    Research, Society and Development, v. 10, n. 2, e38110212503, 2021 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i2.12503 Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum Hambúrguer vegano de tempeh: preparado com grãos de feijão envelhecidos fermentados por inóculo de Rhizopus oligosporus Hamburguesa vegana tempeh: preparada con granos de frijoles añejos fermentados con inóculo de Rhizopus oligosporus Received: 01/30/2021 | Reviewed: 02/07/2021 | Accept: 02/10/2021 | Published: 02/20/2021 Juliana Aparecida Correia Bento ORCID: https://orcid.org/0000-0001-9015-9426 Federal University of Goiás, Brazil E-mail: [email protected] Priscila Zaczuk Bassinello ORCID: https://orcid.org/0000-0002-8545-9501 EMBRAPA Rice and Beans, Brazil E-mail: [email protected] Aline Oliveira Colombo ORCID: https://orcid.org/0000-0002-2198-0760 Federal University of Goiás, Brazil E-mail: [email protected] Rayane Jesus Vital ORCID: https://orcid.org/0000-0002-5194-8905 Paulista University, Brazil E-mail: [email protected] Rosângela Nunes Carvalho ORCID: https://orcid.org/0000-0002-6862-8940 EMBRAPA Rice and Beans, Brazil E-mail: [email protected] Abstract This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according to the soybean/common bean ratio and defining the procedure for tempeh preparing in compliance with regulation on standards for acceptable microbiological contamination. Tempehs of common bean (BT), soybean (ST) and both (SBT) were produced by two methods (traditional and modified). The viable BT was used for hamburger preparation, which was evaluated for sensory acceptance in comparison to the traditional ST.
    [Show full text]
  • Fermentation of Soybean Seeds Using Rhizopus Oligosporus for Tempeh Production and Standardization Based on Isoflavones Content
    Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 22 April 2021 doi:10.20944/preprints202104.0610.v1 Article Fermentation of Soybean Seeds Using Rhizopus oligosporus for Tempeh Production and Standardization Based on Isoflavones Content Yohanes Dwiatmaka 1,*, Endang Lukitaningsih 2 , Nunung Yuniarti 2 and Subagus Wahyuono 2 1 Faculty of Pharmacy, Sanata Dharma University, Yogyakarta, Indonesia; [email protected] 2 Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia * Correspondence: [email protected] Abstract: Tempeh is an Indonesian traditional food, made from white soybean seeds by fermentation with Rhizopus mold. Soybean seeds content high isoflavone glycosides. Isoflavones can act as phytoestrogen, antioxidant and improves memory. Isoflavone glycosides are poorly ab- sorbed in the human body, but the aglycone isoflavones absorbed quickly. Rhizopus mold hy- drolize isoflavone glycosides to be aglycone isoflavones during tempeh production. This research was aimed to know the best room temperature and time of fermentation for making soybean tempeh with high content of isoflavones. After rinsing and boiling, the soybean seeds than fer- mented with Rhizopus oligosporus. Three conditions were applied: (a) ambient temperature (27-32oC) without air circulation, (b) 27±0.5 oC, and (c) 30±0.5 oC both with air circulations. Inner temperature of tempeh was recorded hourly. Total isoflavones were measured with UV spectro- photometer every 6 hours. Based on this study, fermentation at (a) condition caused the tempeh too hot and rotted quickly. Fermentation at (b) and (c) conditions produced tempeh with good quality. Tempeh ripening was reached between 32-32 hours with inner temperature 32-33oC. Fermentation for 72 hours at condition (b) was chosen because its high total isoflavones content (0.089% w/w), but decrease about 20% compare to soybean seeds (0.112% w/w).
    [Show full text]