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Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food
Gadjah Mada University, Indonesia.
Gadjah Mada University, Indonesia.
Gadjah Mada University, Indonesia.
Gadjah Mada University, Indonesia.
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2021 (English)In: Fermentation, ISSN 2311-5637, Vol. 7, no 4, article id 261Article in journal (Refereed) Published
Sustainable development
According to the author(s), the content of this publication falls within the area of sustainable development.
Abstract [en]

Fungal fermented foods are nutritious, environmentally friendly and sustainable protein sources. To develop fungal fermented food with acceptable sensory characteristics, it is important to assess factors that can affect the sensory characteristics of the product. The current study aimed to investigate the correlations between the chemical and microbiological characteristics and sensory characteristics of fungal fermented food. Soybeans were fermented using five local Indonesian strains of the genus Rhizopus sp. and one strain of industrial starter to mimic traditional Indonesian tempe. The chemical (amino acid and ammonia content), microbiological (lactic acid bacteria, proteolytic bacteria and yeast) and sensory characteristics of the fermented products were examined. The results showed that there is a correlation between the chemical properties, particularly glutamic acid and aspartic acid, and the overall liking of different types of tempe. In general, Rhizopus oligosporus-fermented products had better sensory characteristics than those fermented with Rhizopus oryzae and Rhizopus delemar. The sensory characteristics of the fermented products in this work made from isolates are comparable to those made with an industrial starter culture. In addition, taste and texture affect the overall liking of the product. The results of this study contribute to the development of acceptable sensory fungal fermented food and, in particular, the screening of potential starters.

Place, publisher, year, edition, pages
2021. Vol. 7, no 4, article id 261
Keywords [en]
Plant Science, Biochemistry, Genetics and Molecular Biology (miscellaneous), Food Science
National Category
Engineering and Technology Natural Sciences
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-26899DOI: 10.3390/fermentation7040261ISI: 000808070600001Scopus ID: 2-s2.0-85119118707OAI: oai:DiVA.org:hb-26899DiVA, id: diva2:1610554
Available from: 2021-11-11 Created: 2021-11-11 Last updated: 2022-06-21Bibliographically approved

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Hellwig, CoralieTaherzadeh, Mohammad J

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