Microbial growth dynamics during tempe fermentation in two different home industries.
Microbial growth dynamics during tempe fermentation in two different home industries.
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两个不同家庭工业中Tempe发酵过程中微生物的生长动态。
DOI：
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发表时间：
2015
影响因子：
0.8
通讯作者：
Suliantari
中科院分区：
文献类型：
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作者：
A. Nurdini;L. Nuraida;A. Suwanto;Suliantari
滕佩是印度尼西亚的传统发酵食品，已被全球认可。滕佩发酵的主要发酵剂是少孢根霉，然而一些研究人员已经从滕佩中检测到酵母和乳酸菌（LAB）。本研究旨在评估博戈尔两个不同家庭工业中滕佩发酵过程中霉菌、酵母菌和细菌的存在、生长动态和相互作用。结果表明，两种不同的滕佩发酵制剂导致不同的微生物组成。采用二次煮沸后孕育的工艺，初始阶段的乳酸菌数量远低于采用一次煮沸后均热的工艺。结果表明，乳酸菌在浸泡过程中就已参与，并可能进入霉菌发酵阶段。接种后，酵母菌和霉菌的数量显著增加。认为酵母菌和霉菌的来源主要是发酵剂。初始阶段大量的乳酸菌或前12 h乳酸菌的显著增长似乎抑制了霉菌的生长，而对酵母菌的生长没有影响。初始步骤中大量的LAB也与初始步骤中的低pH相关，这也可能有助于抑制肠杆菌科和细菌孢子的生长。发酵过程中酵母菌和LAB的存在高达7至8 log cfu/g，表明这些微生物有助于滕佩的发酵过程。微生物组成的不同也导致了滕佩的组成差异，尤其是蛋白质和碳水化合物。
Tempe is a traditional fermented food of Indonesia that has been recognised globally. The main starter culture for tempe fermentation is Rhizopus oligosporus, however several researchers have detected yeasts and lactic acid bacteria (LAB) from tempe. The present research aimed to evaluate the presence, growth dynamics and interactions of moulds, yeasts and bacteria during tempe fermentation in two different home industries in Bogor. The results revealed that two different preparations of tempe fermentation caused different microbial composition. In process applying second boiling step before inoculation, the number of LAB at initial step was much lower than that of applying one boiling step before soaking. The results indicated that LAB has involved since soaking process and they may be carried over into mould fermentation stage. After inoculation, the number of yeasts and moulds significantly increased. The source of yeasts and moulds was considered being mainly the starter culture. High number of LAB at initial step or the significant growth of LAB during the first 12 h seemed to inhibit the growth of moulds, meanwhile the growth of yeasts was not affected. High number of LAB at initial step also correlated with low pH at initial step and this may also contribute to inhibition of the growth of Enterobacteriaceae and bacterial spores. The presence of yeasts and LAB up to 7 to 8 log cfu/g during fermentation indicated that those microorganisms contribute to fermentation process of tempe. Different microbial composition also led to difference composition of tempe especially on protein and carbohydrate.