Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation
© 2017 Informa UK Limited, trading as Taylor & Francis Group Fermentation represents a valuable and cost-effective approach for food stabilisation and nutritional improvement. Tempeh is an example of soybean solid-state fermentation. In this work, we investigated the possibility of producing a...
| Main Authors: | , , , , , , , , , , |
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| Format: | Journal Article |
| Published: |
2017
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| Online Access: | http://hdl.handle.net/20.500.11937/57809 |
| _version_ | 1848760104174747648 |
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| author | Signorini, C. Carpen, A. Coletto, L. Borgonovo, G. Galanti, E. Capraro, J. Magni, C. Abate, A. Johnson, Stuart Duranti, M. Scarafoni, A. |
| author_facet | Signorini, C. Carpen, A. Coletto, L. Borgonovo, G. Galanti, E. Capraro, J. Magni, C. Abate, A. Johnson, Stuart Duranti, M. Scarafoni, A. |
| author_sort | Signorini, C. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | © 2017 Informa UK Limited, trading as Taylor & Francis Group Fermentation represents a valuable and cost-effective approach for food stabilisation and nutritional improvement. Tempeh is an example of soybean solid-state fermentation. In this work, we investigated the possibility of producing a tempeh analogue containing high amounts of vitamin B12 using seeds of three different species of the legume lupin, namely Lupinus albus, L. angustifolius and L. mutabilis, with Rhizopus oligosporus and Propionibacterium freudenreichii cofermentation. Synergic effects of Rhizopus and Propionibacterium in increasing vitamin B12 up to 1230?ng/g dw was observed. These findings indicate that this cofermentation can improve lupin nutritional quality and safety to provide a tempeh analogue with added value for vegan and vegetarian communities and low-income populations. The level of potentially toxic lupin alkaloids was also monitored during the tempeh preparation. |
| first_indexed | 2025-11-14T10:10:28Z |
| format | Journal Article |
| id | curtin-20.500.11937-57809 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T10:10:28Z |
| publishDate | 2017 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-578092017-11-20T08:58:16Z Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation Signorini, C. Carpen, A. Coletto, L. Borgonovo, G. Galanti, E. Capraro, J. Magni, C. Abate, A. Johnson, Stuart Duranti, M. Scarafoni, A. © 2017 Informa UK Limited, trading as Taylor & Francis Group Fermentation represents a valuable and cost-effective approach for food stabilisation and nutritional improvement. Tempeh is an example of soybean solid-state fermentation. In this work, we investigated the possibility of producing a tempeh analogue containing high amounts of vitamin B12 using seeds of three different species of the legume lupin, namely Lupinus albus, L. angustifolius and L. mutabilis, with Rhizopus oligosporus and Propionibacterium freudenreichii cofermentation. Synergic effects of Rhizopus and Propionibacterium in increasing vitamin B12 up to 1230?ng/g dw was observed. These findings indicate that this cofermentation can improve lupin nutritional quality and safety to provide a tempeh analogue with added value for vegan and vegetarian communities and low-income populations. The level of potentially toxic lupin alkaloids was also monitored during the tempeh preparation. 2017 Journal Article http://hdl.handle.net/20.500.11937/57809 10.1080/09637486.2017.1386627 restricted |
| spellingShingle | Signorini, C. Carpen, A. Coletto, L. Borgonovo, G. Galanti, E. Capraro, J. Magni, C. Abate, A. Johnson, Stuart Duranti, M. Scarafoni, A. Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation |
| title | Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation |
| title_full | Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation |
| title_fullStr | Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation |
| title_full_unstemmed | Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation |
| title_short | Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation |
| title_sort | enhanced vitamin b12 production in an innovative lupin tempeh is due to synergic effects of rhizopus and propionibacterium in cofermentation |
| url | http://hdl.handle.net/20.500.11937/57809 |