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Phytic acid changes in soybeans fermented by traditional inoculum and six strains of Rhizopus oligosporus
Author(s) -
BUCKLE K.A.
Publication year - 1985
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1985.tb01709.x
Subject(s) - rhizopus oligosporus , phytic acid , fermentation , food science , rhizopus , inoculation , biology , chemistry , horticulture
Tempeh was prepared from Delmar variety soybeans inoculated with the traditional Indonesian inoculum (usar) and six pure culture strains of Rhizopus oligosporus. The strains BTU3K1 and CT11K2 produced the best quality tempeh. The phytic acid content of soybeans was reduced from 1mD07% in whole dry soybeans to 0mD67–0mD75% in tempeh. Most mould strains did not have a significantly different effect on reducing the phytic acid content in tempeh, although the traditional inoculum was significantly different to strains CTU7K2, BTU3K1, BT1K4 and CT11K2.