Rhizopus oligosporus biomass, sporangiospore yield and viability as influenced by harvesting age and processing conditions

Food Microbiology

Volumn 19, Issue 1, 2002, Pages 91-96

  Thanh, N V ^a   Nout, M J R ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); RHIZOPUS; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS; RHIZOPUS OLIGOSPORUS;

EID: 0036486455     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2001.0450     Document Type: Article

References (14)

1. Breeuwer, P., De Reu, J. C., Drocourt, J. L., Rombouts, F. M. and Abee, T. (1997) Nonanoic acid, a fungal self-inhibitor, prevents germination of Rhizopus oligosporus sporangiospores by dissipation of the pH gradient. Appl. Env. Microbiol. 63, 178-185.
2. Hesseltine, C.W., Swain, E.W. and Wang, H. L. (1976) Production of fungal spores as inocula for oriental fermented foods. Dev. Industr. Microbiol. 17, 101-115.
3. Kiers, J. L., Nout, M. J. R. and Rombouts, F. M. (2000) In vitro digestibility of processed and fermented soya bean, cowpea and maize. J. Sci. Food Agric. 80, 1325-1331.
4. Ko, S. D. and Hesseltine, C. W. (1979) Tempe and related foods. In: Economic Microbiology, Vol. 4: Microbial Biomass (Ed. A. H. Rose), London, Academic Press. pp. 115-140.
5. Lotong, N. and Suwanarit, P. (1983) Production of soy sauce koji mold spore inoculum in plastic bags. App. Env. Microbiol. 46, 1224-1226.
6. Nout, M. J. R. and Rombouts, F. M. (1990) Recent developments in tempe research. J. Appl. Bacteriol. 69, 609-633.
7. Nout, M. J. R., Martoyuwono, T. D., Bonné, P. C. J. and Odamtten, G. T. (1992) Hibiscus leaves for the manufacture of Usar, a traditional inoculum for tempe. J. Sci. Food Agric. 58, 339-346.
8. Rusmin, S. and Ko, S. D. (1974) Rice-grown Rhizopus oligosporus inoculum for tempeh fermentation. Appl. Env. Microbiol. 28, 347-350.
9. Shambuyi, M., Beuchat, L. R., Hung, Y. C. and Nakayama, T. (1992) Evaluation of substrates and storage conditions for preparing and maintaining starter cultures for tempeh fermentation. Int. J. Food Microbiol. 15, 77-85.
10. Steinkraus, K. H., van Buren, J. P., Hackler, L. R. and Hand, D. B. (1965) A pilot-plant process for the production of dehydrated tempeh. Food Technol. 19, 63-68.
11. Tanuwidjaja, L. and Roestamsjah. (1985) Preparation and utilization of powder form inoculum for tempe fermentation. ASEAN Food J. 1, 22-24.
12. Tunçel, G., Nout, M. J. R. and Rombouts, F. M. (1989) Effect of acidification on the microbiological composition and performance of tempe starter. Food Microbiol. 6, 37-43.
13. Usmani, N. F. and Noorani, R. (1986) Studies on soybean tempeh. II. Propagation and preservation of Rhizopus oligosporus spores for commercial production of tempeh from soybean. Pakistan Journal of Scientific and Industrial Research 29, 148-150.
14. Wang, H. L., Swain, E.W. and Hesseltine, C.W. (1975) Mass production of Rhizopus oligosporus spores and their application in tempeh fermentation. J. Food Sci. 40, 168-170.