ISSN:
0138-4988
Keywords:
Life Sciences
;
Life Sciences (general)
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The in vitro effect of fermented tempeh-like food on intensive flatulence caused by intestinal bacteria after consuming soybeans (Glycine max) was studied.Six fungi strains of Rhizopus and Actinomucor were tested. Rhizopus oligosporus NRRL 2710 proved to have the highest antibacterial activity. In vitro tests vs. Clostridium perfringens 546 showed that the soybean extract from the food fermented with the fungi mentioned above in about 80% of the experiments slowed the bacterial growth rate remarkably. The homogenization of tempeh-like food increased its antimicrobial activity. Cultures of Rh. oligosporus NRRL 2710 grown on the brewery wort medium did not show any antibacterial activity.
Additional Material:
1 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/abio.370140117
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