Abstract. Rizal S, Kustyawati ME, Murhadi, Amin M. 2023. The influence of inoculum types on the chemical characteristics and b-glucan content tempe gembus. Biodiversitas 24: 793-798. Tempe gembus is a type which made by fermenting tofu dregs with Rhizopus oligosporus. has lower nutritional value than soybean tempe. Adding Saccharomyces cerevisiae to manufacture expected increase added aim this ...

The research was focused on quantitative analysis of L-Dopa content in extracts of various products from velvet bean tempe processing. The procedures of velvet bean tempe processing were dehulling, soaking, steaming, inoculating with Raprima tempe inoculum that contain Rhizopus oligosporus NRRL 2771, packaging and fermenting at room temperature for 24, 48, 72 and 96 h, respectively. The product...

Foreword 1. General introduction 2. Review: sufu – a Chinese fermented soybean food 3. Microbiological safety and quality of commercial sufu – a Chinese fermented soybean food 4. Mucoraceous moulds involved in the commercial fermentation of sufu pehtze 5. Microbial changes during the production of sufu – a Chinese fermented soybean food 6. Effects of temperature and relative humidity on growth ...

Packed bed cultivation systems have potential for widespread application in solid-state cultivation (SSC), but they are poorly characterized. The effects of particle size and substrate loading on the growth of Rhizopus oligosporus on sago-beads in packed bed bioreactors were investigated. Pressure drop and protein were monitored as indicators of fungal growth in cultivations performed in a larg...

This study focuses on the effect of fortification with soybean flour and fermentation Rhizopus oligosporus nutrition sorghum flour. The result shows that pre-treatment by using dilute alkali solution for 10 h could reduce condensed tannins up to 86.92 %. After 60 fermentation, amount decreased gradually 0.24 optimum experiment characterized 0.29 % 9.09 crude protein. These values were obtained ...

This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according soybean/common bean ratio and defining procedure for preparing in compliance with regulation on standards acceptable microbiological contamination. Tempehs (BT), soybean (ST) both (SBT) were produced two methods (traditional modified). The viable BT...