Fermented tempeh-like products as useful way of utilizing legume seeds
✍ Scribed by B. J. Piskorz; J. Nowak; K. Szebiotko
- Publisher
- John Wiley and Sons
- Year
- 1994
- Tongue
- English
- Weight
- 306 KB
- Volume
- 14
- Category
- Article
- ISSN
- 0138-4988
No coin nor oath required. For personal study only.
✦ Synopsis
The in uitro effect of fermented tempeh-like food on intensive flatulence caused by intestinal bacteria after consuming soybeans (Glycine max) was studied.
Six fungi strains of Rkizopus and Actinomucor were tested. Rhizopus oligosporus NRRL 2710 proved to have the highest antibacterial activity. In uitro tests vs. Clostridium perfringens 546 showed that the soybean extract from the food fermented with the fungi mentioned above in about 80% of the experiments slowed the bacterial growth rate remarkably. The homogenization of tempeh-like food increased its antimicrobial activity. Cultures of Rh. o[igosporus NRRL 2710 grown on the brewery wort medium did not show any antibacterial activity.