Enhancing vitamin B12 in lupin tempeh by in situ fortification

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)

Abstract

Tempeh is a traditional, fungal fermented Indonesian product, usually made from soybeans. Tempeh is known to contain vitamin B12 which is essential for a healthy human diet. Therefore, tempeh is of particular interest for vegan diets since B12 is normally found only in animal derived products. The vitamin B12 in tempeh is associated with the presence of opportunistic pathogens like Klebsiella pneumoniae. Levels of B12 in tempeh do not sustain the recommended daily intake though. In addition, the use of a food-grade bacterium instead of K. pneumoniae is preferred. Lupin can serve as alternative substrate for soybeans due to its similar protein content, resulting in ‘lupin tempeh’. In this study, Propionibacterium freudenreichii, a food-grade, vitamin B12 producing bacterium, was used in co-culture with Rhizopus oryzae to produce B12-enriched lupin tempeh. A significant increase of vitamin B12 content (up to 0.97 μg/100 g) was achieved by fermenting lupin using a mixed starter of R. oryzae and P. freudenreichii. Other parameters, such as texture and volatile organic compounds, were not affected by the bacterial co-inoculation. Therefore, these results are promising for in situ vitamin B12 fortification of lupin tempeh making it a sustainable protein source for a healthy human diet.

LanguageEnglish
Pages513-518
JournalLWT
Volume96
DOIs
Publication statusPublished - Oct 2018

Fingerprint

tempeh
Soy Foods
Lupinus
vitamin B12
Vitamin B 12
Propionibacterium freudenreichii
Rhizopus oryzae
food grades
Klebsiella pneumoniae
Soybeans
soybeans
Bacteria
Recommended Dietary Allowances
Volatile Organic Compounds
Rhizopus
Food
volatile organic compounds
bacteria
coculture
Coculture Techniques

Keywords

  • Lupin
  • Propionibacterium freudenreichii
  • Rhizopus oryzae
  • Tempeh
  • Vitamin B

Cite this

@article{b05e5cd8559748448d124ce4c970c161,
title = "Enhancing vitamin B12 in lupin tempeh by in situ fortification",
abstract = "Tempeh is a traditional, fungal fermented Indonesian product, usually made from soybeans. Tempeh is known to contain vitamin B12 which is essential for a healthy human diet. Therefore, tempeh is of particular interest for vegan diets since B12 is normally found only in animal derived products. The vitamin B12 in tempeh is associated with the presence of opportunistic pathogens like Klebsiella pneumoniae. Levels of B12 in tempeh do not sustain the recommended daily intake though. In addition, the use of a food-grade bacterium instead of K. pneumoniae is preferred. Lupin can serve as alternative substrate for soybeans due to its similar protein content, resulting in ‘lupin tempeh’. In this study, Propionibacterium freudenreichii, a food-grade, vitamin B12 producing bacterium, was used in co-culture with Rhizopus oryzae to produce B12-enriched lupin tempeh. A significant increase of vitamin B12 content (up to 0.97 μg/100 g) was achieved by fermenting lupin using a mixed starter of R. oryzae and P. freudenreichii. Other parameters, such as texture and volatile organic compounds, were not affected by the bacterial co-inoculation. Therefore, these results are promising for in situ vitamin B12 fortification of lupin tempeh making it a sustainable protein source for a healthy human diet.",
keywords = "Lupin, Propionibacterium freudenreichii, Rhizopus oryzae, Tempeh, Vitamin B",
author = "Wolkers–Rooijackers, {Judith C.M.} and Endika, {Martha F.} and Smid, {Eddy J.}",
year = "2018",
month = "10",
doi = "10.1016/j.lwt.2018.05.062",
language = "English",
volume = "96",
pages = "513--518",
journal = "Food Science and Technology = Lebensmittel-Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Elsevier",

}

Enhancing vitamin B12 in lupin tempeh by in situ fortification. / Wolkers–Rooijackers, Judith C.M.; Endika, Martha F.; Smid, Eddy J.

In: LWT, Vol. 96, 10.2018, p. 513-518.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Enhancing vitamin B12 in lupin tempeh by in situ fortification

AU - Wolkers–Rooijackers, Judith C.M.

AU - Endika, Martha F.

AU - Smid, Eddy J.

PY - 2018/10

Y1 - 2018/10

N2 - Tempeh is a traditional, fungal fermented Indonesian product, usually made from soybeans. Tempeh is known to contain vitamin B12 which is essential for a healthy human diet. Therefore, tempeh is of particular interest for vegan diets since B12 is normally found only in animal derived products. The vitamin B12 in tempeh is associated with the presence of opportunistic pathogens like Klebsiella pneumoniae. Levels of B12 in tempeh do not sustain the recommended daily intake though. In addition, the use of a food-grade bacterium instead of K. pneumoniae is preferred. Lupin can serve as alternative substrate for soybeans due to its similar protein content, resulting in ‘lupin tempeh’. In this study, Propionibacterium freudenreichii, a food-grade, vitamin B12 producing bacterium, was used in co-culture with Rhizopus oryzae to produce B12-enriched lupin tempeh. A significant increase of vitamin B12 content (up to 0.97 μg/100 g) was achieved by fermenting lupin using a mixed starter of R. oryzae and P. freudenreichii. Other parameters, such as texture and volatile organic compounds, were not affected by the bacterial co-inoculation. Therefore, these results are promising for in situ vitamin B12 fortification of lupin tempeh making it a sustainable protein source for a healthy human diet.

AB - Tempeh is a traditional, fungal fermented Indonesian product, usually made from soybeans. Tempeh is known to contain vitamin B12 which is essential for a healthy human diet. Therefore, tempeh is of particular interest for vegan diets since B12 is normally found only in animal derived products. The vitamin B12 in tempeh is associated with the presence of opportunistic pathogens like Klebsiella pneumoniae. Levels of B12 in tempeh do not sustain the recommended daily intake though. In addition, the use of a food-grade bacterium instead of K. pneumoniae is preferred. Lupin can serve as alternative substrate for soybeans due to its similar protein content, resulting in ‘lupin tempeh’. In this study, Propionibacterium freudenreichii, a food-grade, vitamin B12 producing bacterium, was used in co-culture with Rhizopus oryzae to produce B12-enriched lupin tempeh. A significant increase of vitamin B12 content (up to 0.97 μg/100 g) was achieved by fermenting lupin using a mixed starter of R. oryzae and P. freudenreichii. Other parameters, such as texture and volatile organic compounds, were not affected by the bacterial co-inoculation. Therefore, these results are promising for in situ vitamin B12 fortification of lupin tempeh making it a sustainable protein source for a healthy human diet.

KW - Lupin

KW - Propionibacterium freudenreichii

KW - Rhizopus oryzae

KW - Tempeh

KW - Vitamin B

U2 - 10.1016/j.lwt.2018.05.062

DO - 10.1016/j.lwt.2018.05.062

M3 - Article

VL - 96

SP - 513

EP - 518

JO - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie

T2 - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie

JF - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie

SN - 0023-6438

ER -