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Rhizopus oligosporus and yeast co-cultivation during barley tempeh fermentation-Nutritional impact and real-time PCR quantification of fungal growth dynamics
SLu Swedish University of Agricultural Sciences, Sweden.
SLu Swedish University of Agricultural Sciences, Sweden.
Chalmers University of Technology, Sweden.ORCID-id: 0000-0002-3593-7317
Chalmers University of Technology, Sweden.
Vise andre og tillknytning
2007 (engelsk)Inngår i: Food microbiology (Print), ISSN 0740-0020, E-ISSN 1095-9998, Vol. 24, nr 4, s. 393-402Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Barley tempeh was produced by fermenting barley kernels with Rhizopus oligosporus. The potential of the yeasts Saccharomyces cerevisiae (three strains), S. boulardii (one strain), Pichia anomala (one strain) and Kluyveromyces lactis (one strain) to grow together with R. oligosporus during barley tempeh fermentation was evaluated. All yeast strains grew during the fermentation and even during cold storage of tempeh (P < 0.01). The growth of yeasts slightly increased the ergosterol contents, but did not influence amino acid contents and compositions, and did not reduce phytate contents. Slight increases of vitamins B6 and niacinamide, and slight decreases of B1 and biotin were observed. Quantification of fungal growth is difficult during mixed species fermentations because ergosterol is found in all fungal species, and colony-forming-unit (cfu) estimations are not reliable for R. oligosporus and other sporulating fungi. Therefore, we developed a quantitative real-time PCR method for individually quantifying S. cerevisiae and R. oligosporus growth in barley tempeh. The PCR results were highly correlated with the ergosterol content of R. oligosporus and with the number of cfu of S. cerevisiae. Thus, real-time PCR is a rapid and selective method to quantify yeasts and R. oligosporus during mixed species fermentation of inhomogenous substrate such as barley tempeh. © 2006 Elsevier Ltd. All rights reserved.

sted, utgiver, år, opplag, sider
2007. Vol. 24, nr 4, s. 393-402
Emneord [en]
Barley tempeh, Nutrition, Real-time PCR, Rhizopus oligosporus, Yeast, article, barley, coculture, fermentation, food control, food handling, fungus spore, growth, development and aging, microbiology, polymerase chain reaction, Rhizopus, species difference, Coculture Techniques, Food Microbiology, Food Technology, Hordeum, Species Specificity, Spores, Fungal, Yeasts, Fungi, Hordeum vulgare subsp. vulgare, Kluyveromyces, Kluyveromyces lactis, Oligosporus, Pichia, Pichia anomala, Rhizopus microsporus var. oligosporus, Saccharomyces cerevisiae
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Identifikatorer
URN: urn:nbn:se:ri:diva-46969DOI: 10.1016/j.fm.2006.06.007Scopus ID: 2-s2.0-33845675419OAI: oai:DiVA.org:ri-46969DiVA, id: diva2:1461584
Merknad

Export Date: 26 August 2020; Article; CODEN: FOMIE; Funding details: VINNOVA; Funding text 1: This project was financed by VINNOVA (Swedish Agency for Innovation Systems). The authors would also like to thank M. Drabkova for helpful advices, N.G. Carlsson for help with the analyses of ergosterol and phytate, and Dr. M. Pell for statistical analysis.

Tilgjengelig fra: 2020-08-27 Laget: 2020-08-27 Sist oppdatert: 2020-08-27bibliografisk kontrollert

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