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Physiological studies on the solid‐state quinoa tempe fermentation, using on‐line measurements of fungal biomass production
Author(s) -
Peñaloza Walter,
Davey Christopher L,
Hedger John N,
Kell Douglas B
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740590214
Subject(s) - tempe , rhizopus oligosporus , rhizopus oryzae , fermentation , biomass (ecology) , chenopodium quinoa , solid state fermentation , food science , water content , mycelium , substrate (aquarium) , moisture , horticulture , agronomy , biology , chemistry , ecology , geotechnical engineering , organic chemistry , engineering
A quantitative approach to the on‐line measurement of fungal biomass, based on the biomass‐dependent changes in electrical capacitance at 0.30 MHz, was exploited to optimise the solid‐substrate tempe fermentation of Chenopodium quinoa Willd by Rhizopus oligosporus Saito. Variables including the mould strain, the initial pH, the inoculum density and the substrate moisture content influenced the mycelial development and quality of quinoa tempe prepared in petri dish fermentation units. It was found that R oligosporus isolate UCW‐FF8001 at an inoculation density of 3.3 × 10 4 colony forming units per gram of quinoa substrate at 620 g kg −1 moisture content yielded both the highest biomass and the best quality tempe.