ISOLATION, PURIFICATION, AND BIOMASS PROPAGATION OF RHIZOPUS OLIGOSPORUS FOR TEMPEH FERMENTATION
Main Article Content
Abstract
Rhizopus oligosporus is a safe mold fungus for humans to produce tempeh, a healthy fermented soybean product widely used in the world. In this study, a strain of R. oligosporus was successfully isolated and purified. Additionally, optimal conditions for substrate composition and incubation temperature were identified to promote rapid biomass production, providing a viable microbial starter for Tempeh fermentation.
Keywords
Rhizopus oligosporus, isolation, Tempeh.
Article Details
References
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[2] Astuti, M., Meliala, A., Dalais, F.S., Wahlqvist, M.L.(2000), Tempe, a nutritious and healthy food from Indonesia, Asian Pacific Journal of Clinical Nutrition (9):322-325.
[3] Jennessen J, Nielsen KF, Houbraken J, Lyhne EK, Schnu rer J, Frisvad JC, Samson RA, (2005), Secondary metabolite and mycotoxin production by the Rhizopus microsporus group, Journal of Agricultural and Food Chemistry (53):1833-1840.
[4] Jennessen J., Schnurer J., Olsson J., Samson. A. R., Duksterhuis J (2008), Morphological characteristics of sporangiospores of the tempe fungus Rhizopus oligosporus differentiate it from the other taxa of the R. microsporus group, Mycological Research, (112):547-563.
[5] Khasanah, Y., Ratnayani, A.D., Angwar, M., Nuraeni, T. (2015), In vivo study on albumin and total protein in white rat (Rattus Norvegicus) after feeding of enteral 6formula from tempe and local food, Procedia Food Science, (3):274-279.
[6] Lee A.C. & Fujio Y. (1999), Microflora of banh men, a fermentation starter from Vietnam, World Journal of Microbiology and Biotechnology, (15):57-62.
[7] Noriyuki Okada (1989), Role of microorganisms in tempeh manufacture, JARQ 22(4).
[8] Samson RA (1985), Taxonomic considerations of harmful and beneficial moulds in food. In: Arai T (ed), Filamentous Microorganisms - Biomedical Aspects, Japan Scientific Societies Press, Tokyo.
[9] Sharma, R. & Sarbhoy, A.K (1984), Tempeh-a fermented food from soybean, Current Science, (53):325-326.