Synergistic co-culture of Rhizopus oryzae and Rhodotorula babjevae transforms faba bean and oat into nutrient-rich tempeh-like foods
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Le résumé fourni par la source
This study explored a novel fermentation combining Rhizopus oryzae and Rhodotorula babjevae to produce tempeh-like products from faba bean and wholegrain oat. While R. oryzae is established in tempeh production, this work focused on functional interactions and synergistic effects of co-culturing, as well as the impact of pre-soaking with or without Lactiplantibacillus plantarum (LAB). Unfermented and single-culture (R. oryzae) samples served as controls. The results showed that co-fermentation with R. babjevae significantly enhanced the nutritional profile. The faba-oat tempeh produced by the co-culture achieved the highest total free amino acid concentration (24 mg/g DM) compared with the single culture (14 mg/g DM). Gamma-aminobutyric acid (GABA) increased to 503 mg/kg (wet) in co-fermented faba bean tempeh, compared with 290 mg/kg (wet) in the single culture. In contrast, LAB pre-soaking reduced protein content, total free amino acids, GABA levels, and the extent of phytic acid degradation. Phenolic compounds were also modulated by co-culture; sinapic acid increased approximately sixfold, while protocatechuic acid and 4-hydroxybenzaldehyde increased in all fermented samples compared with the non-fermented faba bean and faba-oat samples. Co-fermentation with R. babjevae was effective in degrading antinutritional factors in faba bean tempeh, showing complete phytic acid reduction, whereas single-culture fermentation with R. oryzae resulted in a 60% reduction. Vicine and convicine were reduced in all fermented samples. Structural analyses confirmed that co-culture fermentation produced a cohesive, compact, and chewy matrix with extensive cell wall disruption, reflecting enzymatic activity. The novel co-culture demonstrated a clear synergistic effect, improving nutritional composition while maintaining a tempeh-like structure and appearance.
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Synergistic co-culture of Rhizopus oryzae and Rhodotorula babjevae transforms faba bean and oat into nutrient-rich tempeh-like foods
- Date Crossref
- 01/10/2026
- Éditeur
- Elsevier BV
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Swedish University of Agricultural Sciences Department of Molecular Sciences pays non établi dans la noticeUniversité ou école supérieure
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Free University of Bozen-Bolzano pays non établi dans la noticeUniversité ou école supérieure
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University of Helsinki Department of Food and Nutrition Sciences pays non établi dans la noticeUniversité ou école supérieure
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ETH Zurich pays non établi dans la noticeUniversité ou école supérieure
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Institute of Food pays non établi dans la noticeStructure de recherche
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Universitas Gadjah Mada pays non établi dans la noticeUniversité ou école supérieure
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Faculty of Agricultural Department of Food and Agricultural Product Technology pays non établi dans la noticeUniversité ou école supérieure
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Swedish University of Agriculture (SLU) Department of Plant Breeding pays non établi dans la noticeUniversité ou école supérieure
Department of Molecular Sciences — Swedish University of Agricultural Sciences, Free University of Bozen-Bolzano et Department of Food and Nutrition Sciences — University of Helsinki, avec 5 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.