How does lactic acid concentration affect the isoflavones content of tempeh?
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The concentration of lactic acid used during the fermentation process of tempeh can significantly impact the isoflavones content of the final product. Research has shown that the addition of lactic acid at different concentrations (0.8%, 0.9%, and 1.0%) during the soaking and boiling stages of soybeans for tempeh production can influence the antioxidant capacities and isoflavones contents of tempeh. Higher lactic acid concentrations have been associated with increased levels of aglycone isoflavones in tempeh, indicating a positive correlation between lactic acid concentration and isoflavones content. Additionally, the use of lactic acid fermentation with specific bacterial strains has been shown to enhance the bioavailability of isoflavones in tempeh, further highlighting the importance of lactic acid in influencing the isoflavones content of this fermented soy product.
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Open access 01 Jan 2000 | Not addressed in the paper. |
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1 Citations | Higher lactic acid concentration in tempeh fermentation increases aglycone isoflavones content. 1% lactic acid resulted in the highest aglycone isoflavone increase, enhancing the tempeh's nutritional value. |
88 Citations | Not addressed in the paper. |
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