Rizal, Samsul and Kustiati, Maria Erna and Murhadi, Murhadi and Hasanudin, Udin The growth of yeast and fungi, the formation of β-glucan, and the antibacterial activities during soybean fermentation in producing tempeh. International Journal of Food Science. ISSN 2314-5765 (online); 2356-7015 (print) (Submitted)

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Samsul Rizal - Effect Sachharomyces cerevisiae on Tempeh ssa 290920.pdf

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Generally, the microorganism involved in soybean fermentation for the production of tempeh is Rhizopus oligosporus. However, Saccharomyces cerevisiae, a type of β-glucan-producing yeast, is known to be present and grow in the fermentation process. This study aimed to investigate yeast and fungi growth dynamics, the β-glucan formation, and antibacterial activity against Escherichia coli during the fermentation after adding S. cerevisiae as an inoculum. The Randomized Complete Block Design (RCBD) was applied with two treatments and three replications. Three kinds of starter culture are S. cerevisiae, R. oligosporus, and the combination of both. The second treatment was fermentation time at room temperature (30±2ºC) for 0, 8, 16, 24, 32, and 40 hours. The dynamics were observed every eight hours. The results explained that yeast grew during this process from a single S. cerevisiae culture and a mixture of R. oligosporus and S. cerevisiae, but not from R. oligosporus alone. The yeast grew during and until the end of fermentation and decreased after 32 hours in the mixed cultures. The -glucan formed in tempeh with all types of inoculum, but the antimicrobial activity against E. coli increased with fermentation. The highest β-glucan content and antibacterial activity of tempeh are from the mixed culture. In conclusion, the addition of S. cerevisiae and R. oligosporus in soybean fermentation produced tempeh with the highest β-glucan content and antibacterial activity against E. coli. The presence of β-glucans suggests to higher health benefits of tempeh. Keywords: soybean tempeh; yeast growth; Saccharomyces cerevisiae; Rhizopus oligosporus; β-glucan production; fermentation time.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: MURHADI
Date Deposited: 16 Nov 2020 01:38
Last Modified: 16 Nov 2020 01:38
URI: http://repository.lppm.unila.ac.id/id/eprint/25271

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