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How is the quality of tempeh affected by fermentation parameters?

Saccharomyces cerevisiae

Rhizopus oligosporus

Solid-state fermentation

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The quality of tempeh is significantly influenced by various fermentation parameters. Fermentation conditions such as lactic acid concentration, fermentation time, and temperature play a crucial role in determining the antioxidant capacities, physical characteristics, and protein content of tempeh. Studies have shown that longer fermentation times and higher temperatures can lead to darker tempeh with increased antioxidant capacities, total phenolic content, and aglycone isoflavones . Additionally, the type of pretreatment and solid-state fermentation can impact the protein content, pH, and water content of tempeh . Furthermore, the choice of packaging material, such as klobot (corn husk), can affect the protein and moisture content, as well as the shelf life of tempeh . Fermentation parameters are crucial in determining the nutritional composition, antioxidant properties, and overall quality of tempeh.

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Open access•Journal Article•DOI Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae Samsul Rizal, Maria Erna Kustyawati, A S Suharyono, Virda Aulia Suyarto - Show less +3 more 04 Mar 2022-Biodiversitas 3 Citations	The quality of tempeh is influenced by fermentation parameters such as the addition of Saccharomyces cerevisiae, affecting fat, protein, ash, moisture, carbohydrate, and ?-glucan content during fermentation.
Open access•Journal Article•DOI Karakteristik Mutu Tempe Kedelai (Glycine max L.) yang Dikemas dengan Klobot Sifera S C Ellent, Lusia Pusvita Dewi, Marisa Chr Tapilouw - Show less +2 more 28 Mar 2022	The quality of tempeh is influenced by packaging type, affecting protein and moisture content, shelf life, and overall preference, but fermentation parameters are not discussed in the paper.
Open access•Journal Article•DOI Effects of Pretreatment and Solid-State Fermentation on Tempeh Protein Content Djunarlin Tojang, Saparuddin Saparuddin, Alimuddin Alimuddin, Zul Arham - Show less +3 more 28 Feb 2021-Oriental journal of chemistry	Fermentation parameters like pretreatment temperature and time influence Tempeh quality by affecting protein content. High pretreatment temperatures denature proteins, impacting total and dissolved protein levels in Tempeh.
Open access•Journal Article•DOI Effect of different fermentation conditions on antioxidant capacity and isoflavones content of soy tempeh Diana Lo, Andreas Romulo, Jiabao Lin, Yuh-Tai Wang, Christofora Hanny Wijaya, Ming-Chang Wu - Show less +5 more 01 Jan 2022-AIMS agriculture and food 1 Citations	Fermentation parameters like lactic acid concentration, time, and temperature impact tempeh quality by influencing antioxidant capacity, color, and isoflavones content, with optimal conditions enhancing these attributes.

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Why would the soybeans used for tempeh affect the protein content?4 answersThe choice of soybeans used for making tempeh can significantly impact the protein content of the final product. Different soybean varieties exhibit varying protein levels, influencing the overall protein content of tempeh. For instance, local soybeans have been found to have higher protein content compared to black and imported soybeans, resulting in tempeh with elevated protein levels. Additionally, incorporating alternative sources like green beans, peanuts, or koro swords as substitutes for soybeans can lead to varying protein contents in tempeh, with soybeans generally preferred for their higher protein content and sensory acceptance. Furthermore, innovative approaches such as adding cheese powder during tempeh fermentation have been explored to enhance protein content, showcasing the potential for combining vegetable and animal proteins to enrich the nutritional profile of tempeh.

How does the total plate count method affect the growth and quality of tempeh?4 answersThe total plate count method, commonly used in microbiology, plays a crucial role in assessing the microbial growth and quality of tempeh. By determining the viable numbers of microorganisms, this method provides insights into the conditions during production, processing, and distribution. In tempeh, the total plate count method has been utilized to study the effect of different perforation numbers on fungal growth, showing a significant correlation with textural quality at various incubation times. Additionally, Plate Count Agar (PCA) is employed to assess the viable bacterial growth in tempeh, providing essential nutrients for bacterial growth and aiding in determining colony forming units per gram. Furthermore, research on the impact of packaging materials on tempeh quality revealed that the total plate count method, along with qPCR, can quantify lactic acid bacteria populations and assess bacterial community composition.

How is temperature crucial for optimising nutritional value of tempeh?5 answersTemperature plays a crucial role in optimizing the nutritional value of tempeh.Proper fermentation temperatures between 28-35°C with a dampness degree of 75% or above are essential for primary fermentation, which results in the development of sour taste and foam, indicating successful fermentation. Maintaining temperatures between 95-110°C during the cooking process helps in evaporating moisture from tempeh, preserving its nutrients. Additionally, the incubation temperature of 25-37°C is vital for the growth of tempeh fungus, which aids in breaking down complex compounds into simpler forms that are easily digested by humans, enhancing the nutritional benefits of tempeh. Furthermore, the study on tempeh milk powder highlights the impact of fermentation time and temperature on the quality of the final product, emphasizing the importance of controlled temperatures in preserving the nutritional content of tempeh.

What fermentation parameters affect the odour of tempeh?5 answersFermentation parameters significantly influence the odor of tempeh. Research on tempeh fermentation with different strains revealed that the mycelial growth and odour of the fermented product were strain-dependent, with the best mycelial growth observed using strain NRRL 3271. Additionally, the type of beans used in fermentation impacts the aroma profile of tempeh. For instance, bakla tempeh and bakla-soybean blends up to a 1:1 ratio were noted to have a mushroom-like odor, while the beany flavor increased as the soybean content in the blend rose, becoming more pronounced at higher soybean ratios. These findings highlight the crucial role of fermentation parameters, including the specific strains and bean compositions, in determining the characteristic odour of tempeh.

How does the fermentation temperature affect the texture of tempeh?5 answersFermentation temperature significantly impacts the texture of tempeh. Higher incubation temperatures intensify the speed of fermentation, resulting in darker tempeh with changes in color values (L*a*b*). Tempeh incubated at higher temperatures and for longer durations exhibited lower EC 50 values for antioxidant capacities, increased total phenolic contents, and significantly higher aglycone isoflavones, leading to a firmer texture. Specifically, tempeh incubated for 4 days at 35 ℃ with 1% lactic acid showed the highest antioxidant capacity, total phenolic content, and aglycone isoflavones, indicating a firmer texture due to enhanced fermentation effects. Additionally, the study on tempeh production using different methods of inoculum powder preparation highlighted that lyophilization resulted in very hard and dark samples, which could affect the texture of tempeh.

What are the fermentation parameters of tempeh?5 answersThe fermentation parameters of tempeh include factors such as the type of inoculum used, fermentation temperature, fermentation time, and the presence of additional additives like lactic acid. Studies have shown that the addition of Saccharomyces cerevisiae during fermentation affects the nutritional composition of tempeh, leading to changes in fat, protein, ash, moisture, carbohydrates, and ?-glucan content. Different fermentation conditions, such as temperature and time, can impact the isoflavones content of tempeh, with optimal results achieved at specific temperatures and durations. Furthermore, simultaneous mixed-culture fermentation with specific ratios of Rhizopus oligosporus and Aspergillus oryzae spores can enhance the quality of tempeh, resulting in improved radical scavenging ability and higher levels of thiamin and riboflavin compared to traditional tempeh.

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