Rizal, Samsul and Kustyawati, Maria Erna and Murhadi, Murhadi Modification Effect of Saccharomyces cerevisiae To Fungi and Yeast Growth Dynamics and β-Glucan Content of Tempeh During Fermentation. Emirates Journal of Food and Agriculture. (Submitted)

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Abstract

This study aimed to determine the dynamics of fungi and yeast growth during tempeh fermentation process with addition of Saccharomyces cerevisiae and know the effect of addition of Saccharomyces cerevisiae to the β-glucan content of tempeh. The research was done by Randomized Complete Blo ck Design (RAKL) with two factors and three replications. The first factor was the type of tempeh inoculum, consist of 3 levels i.e. S.cerevisiae, R.oligosporus, and mixture of R.oligosporus and S.cerevisiae. The second factor was fermentation duration, consist of 6 levels i.e. 0, 8, 16, 24, 32, and 40 hours. The results showed that fungi grew during the soybean fermentation with R.oligosporus inoculum and mixture of R.oligosporus and S.cerevisiae inoculum, but fungi did not grow during soybean fermentation with S.cerevisiae only. The growth of fungi increased until the end of fermentation periode with maximum specific growth rate of fungi in all of inoculum type, consecutive i.e. 0.113 cells/hours and 0.016 cells/hours, although the growth delayed at the beginning of fermentation at 0 to 16 hours. Yeast grew during soybean fermentation with S.cerevisiae inoculum and mixture of R.oligosporus and S.cerevisiae inoculum, but did not grow in soybean fermentation with R.oligosporus only. The growth of yeast increased until the end of fermentation periode with maximum specific growth rate in all of inoculum type, consecutive i.e. 0.012 cells/hours and 0.013 cells/hours, although in the soybean fermentation with mixture of R.oligosporus and S.cerevisiae, yeast growth decreased at fermentation time of 32 hours. The β-glucan content of all tempeh is higher than soybean without inoculum. The highest β-glucan content was shown in tempeh with addition of mixture inoculums of R.oligosporus and S.cerevisiae at 40 hours of fermentation time, i.e. 0.578% (w/w). This study showed that the addition of S. cerevisiae in making of tempeh can increase yeast growth and β-glucan content of tempeh

Item Type: Article
Subjects: Q Science > QR Microbiology
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: SAMSUL RIZAL
Date Deposited: 12 Nov 2018 03:06
Last Modified: 12 Nov 2018 03:06
URI: http://repository.lppm.unila.ac.id/id/eprint/9756

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