Physiological studies on the solid‐state quinoa tempe fermentation, using on‐line measurements of fungal biomass production
Abstract
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.
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Tempeh contains high levels of ERG.
“Note too that tempe(h), the result of a solid substrate Rhizopus oligosporus fermentation(310–314), also contains high levels of ERG(6).”
From The biology of ergothioneine, an antioxidant nutraceutical (2020) · cites this paper as [311]
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- Authors
- Peñaloza, W., Davey, C. L., Hedger, J. N., & Kell, D. B.
- Affiliations
- Aberystwyth University (GB)
- Corresponding author
- Kell, Douglas B
- ORCID
- Kell, Douglas B
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 1992-01
- Volume
- 59
- Issue
- 2
- Pages
- 227-235
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2126236219
- Cited by
- 29
- References
- 38
- Citations by year
- 2024: 1 · 2021: 2 · 2020: 1 · 2018: 1 · 2016: 1 · 2015: 1 · 2013: 2
- FWCI
- 1.65
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the Science of Food and Agriculture (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- Rhizopus oligosporus, quinoa, capacitance, solid-state fermentation, inoculum size, substrate moisture, initial pH, mycelial development
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