Tempeh fermentation using side streams from the food industry with lactic acid bacteria pre fermentation.
(2023) KLGM01 20231Food Technology and Nutrition (M.Sc.)
- Abstract
- Today, a greater proportion of the population prefers a plant-based diet. Due to this reason, there is an increase in the production of side streams from the food industry, which are often discarded or used as food for animals. Tempeh is a plant-based product fermented with R. oligosporus that is commonly made from soybeans from Indonesia. In this thesis, side streams from food production which are available in Sweden, were investigated as raw materials to prepare tempeh that is rich in proteins, dietary fibers, vitamins, and low amounts of antinutrients. A microbial analysis was done on the raw materials to check their safety. Two types of fermentation were conducted, where different strains of lactic acid bacteria (LAB) were tested out.... (More)
- Today, a greater proportion of the population prefers a plant-based diet. Due to this reason, there is an increase in the production of side streams from the food industry, which are often discarded or used as food for animals. Tempeh is a plant-based product fermented with R. oligosporus that is commonly made from soybeans from Indonesia. In this thesis, side streams from food production which are available in Sweden, were investigated as raw materials to prepare tempeh that is rich in proteins, dietary fibers, vitamins, and low amounts of antinutrients. A microbial analysis was done on the raw materials to check their safety. Two types of fermentation were conducted, where different strains of lactic acid bacteria (LAB) were tested out. One main benefit of this was to lower the pH and, hence, reduce the number of spoilage microorganisms. This was followed by fermentation with R. oligosporous. Different growth conditions, such as temperature and moisture content, were kept constant throughout. A set of guidelines was used to evaluate the quality of the tempeh based on its visual appearance, smell, and texture. Tempeh fermented with Lactobacillus plantarum 299v followed by R. oligosporous fermentation had the most acceptable result. However, to further determine the microbiological hygiene of the final product, a more detailed analysis is needed. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9124428
- author
- Kumaraguru, Swathi LU
- supervisor
-
- Åsa Håkansson LU
- Jacob Eriksson LU
- organization
- course
- KLGM01 20231
- year
- 2023
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Tempeh, Fermentation, Food hygiene, Side streams, Lactic acid bacteria, Food technology
- language
- English
- id
- 9124428
- date added to LUP
- 2023-06-15 13:41:41
- date last changed
- 2023-06-15 13:41:41
@misc{9124428, abstract = {{Today, a greater proportion of the population prefers a plant-based diet. Due to this reason, there is an increase in the production of side streams from the food industry, which are often discarded or used as food for animals. Tempeh is a plant-based product fermented with R. oligosporus that is commonly made from soybeans from Indonesia. In this thesis, side streams from food production which are available in Sweden, were investigated as raw materials to prepare tempeh that is rich in proteins, dietary fibers, vitamins, and low amounts of antinutrients. A microbial analysis was done on the raw materials to check their safety. Two types of fermentation were conducted, where different strains of lactic acid bacteria (LAB) were tested out. One main benefit of this was to lower the pH and, hence, reduce the number of spoilage microorganisms. This was followed by fermentation with R. oligosporous. Different growth conditions, such as temperature and moisture content, were kept constant throughout. A set of guidelines was used to evaluate the quality of the tempeh based on its visual appearance, smell, and texture. Tempeh fermented with Lactobacillus plantarum 299v followed by R. oligosporous fermentation had the most acceptable result. However, to further determine the microbiological hygiene of the final product, a more detailed analysis is needed.}}, author = {{Kumaraguru, Swathi}}, language = {{eng}}, note = {{Student Paper}}, title = {{Tempeh fermentation using side streams from the food industry with lactic acid bacteria pre fermentation.}}, year = {{2023}}, }