Tempe fermentation, innovation and functionality: update into the third millenium
Open accessAbstract
... Fermented foods represent on average one‐third of total food consumption. Tempe is a major fermented soyabean food and is known for its attractive flavour, texture and superior digestibility. This present review aims at providing an overview of literature data from ca 1990 until present. Although traditional preparation methods are still applied at the small scale, commercial production at small and medium industrial scale have resulted in technical innovations for improved control of starters and fermentation conditions. Nevertheless, the monitoring, control and modelling of the tempe fermentation at a large scale still presents a big challenge to process engineers. The complex dynamics of the microbiological composition continuously result in new aspects being resolved including the production of enzymes and bioactive compounds. The use of tempe in food consumption has evolved from the stages of basic nutrition to the development of derived products such as burgers and salads, and in recent years health benefits are becoming an important drive for its consumption.
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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 [314]
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- Authors
- Nout, M. J. R., & Kiers, J. L.
- Affiliations
- Wageningen University & Research (NL)
- Corresponding author
- Nout, M.J.R.
- Venue
- Journal of Applied Microbiology
- Publisher
- Oxford University Press (OUP)
- Published
- 2005-04
- Volume
- 98
- Issue
- 4
- Pages
- 789-805
- ISSN
- 1364-5072 (ISSN-L)
- 1365-2672
- OpenAlex
- W2157600363
- Cited by
- 399
- References
- 3
- Citations by year
- 2026: 25 · 2025: 30 · 2024: 48 · 2023: 30 · 2022: 27 · 2021: 36 · 2020: 28 · 2019: 20 · 2018: 30 · 2017: 19 · 2016: 15 · 2015: 18 · 2014: 11 · 2013: 19 · 2012: 6
- FWCI
- 0.74
- Type
- journal article
- Language
- en
- Open access
- green
- research.wur.nl
- Locations
- Journal of Applied Microbiology (publishedVersion)
- PubMed (publishedVersion)
- Socio-Environmental Systems Modeling (submittedVersion)
- Data Archiving and Networked Services (DANS) (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- 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
- Tempe, fermented soybean food, starter cultures, fermentation process control, enzyme production, bioactive compounds, fermented foods
- MeSH terms
- Chronic Disease, Diarrhea, Digestion, Fermentation, Food Handling, Food Microbiology, Food Technology, Fungi, Humans, Intestinal Absorption, Nutritional Physiological Phenomena, Rhizopus, Glycine max
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