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Assessment of hyphal binding in tempe
Author(s) -
Ariffin R.,
Apostolopoulos C.,
Graffham A.,
MacDougall D.,
Owens J.D.
Publication year - 1994
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1994.tb00793.x
Subject(s) - hypha , tempe , incubation , biology , microbiology and biotechnology , food science , biochemistry
An inverse three‐point bending test method is described for measuring the strength of the hyphae binding the cotyledons together in soybean tempe. The force to failure and the work to failure both increased from zero values before hyphal development to maximum values after about 30 h incubation and then declined as the tempe aged and hyphae started to senesce. The changes in force to failure and work to failure closely paralleled changes in the appearance and manual assessments of the texture of the tempes.