Vitamin B<sub>12</sub> production in soybean fermentation for tempeh

Maria E. Kustyawati; Subeki; Murhadi; Samsul Rizal; Penipuji Astuti; Maria E. Kustyawati; Subeki; Murhadi; Samsul Rizal; Penipuji Astuti

doi:10.3934/agrfood.2020.2.262

AIMS Agriculture and Food

2020, Volume 5, Issue 2: 262-271. doi: 10.3934/agrfood.2020.2.262

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Research article

Vitamin B₁₂ production in soybean fermentation for tempeh

Department of Agriculture Product Technology, University of Lampung, Jl. S.Brojonegoro, 35145, Bandar Lampung, Indonesia

Received: 13 January 2020 Accepted: 04 June 2020 Published: 15 June 2020

Most studies have found that vitamin B₁₂ in tempeh is produced by contaminating bacteria specifically, Klebsiella sp. and Citrobacter freundii, during fungal fermentation. This study is to evaluate the effect of starter culture on the vitamin B₁₂ and isoflavone aglicone content of soybean fermentation for tempeh production. In this study, soybeans were washed, soaked in water overnight, dehulled and sterilized by boiling at 100 ℃ for 30 min. Three starter cultures (10³ CFU g^-1) namely Rhizopus oligosporus, Klebsiella sp. and Saccharomyces cerevisiae were then inoculated as follows, soybeans + R. oligosporus + Klebsiella sp. (SRK), soybeans + R. oligosporus + S. cerevisiae (SRSc), soybeans + R. oligosporus + S. cerevisiae + Klebsiella sp. (SRScK), and Soy + R. oligosporus (SR) and soybeans + Klebsiella sp (SK). Inoculated soybeans were then incubated at 30 ±2 ℃ for 40 hours (tempeh-style). The growth of Klebsiella sp., S. cerevisiae, R. oligosporus and the production of vitamin B₁₂ as well as isoflavone aglicones were observed. The results showed the highest vitamin B₁₂ 3.15 mg 100 g^-1 was found in tempeh SRSc, followed by 2.88 mg 100 g^-1 and 1.64 mg 100 g^-1 in tempeh SR and SRScK, respectively. In addition, vitamin B₁₂ in tempeh SRK was the lowest (0.81 mg 100 g^-1). All the starter cultures were able to hydrolyze daidzin and genistin, but the amount of daidzein and genistein was tripled and doubled, respectively when Klebsiella sp was inoculated to the soybean fermentation. The study suggested that S. cerevisiae contributes to the production of vitamin B₁₂, while Klebsiella sp contributes to production of daidzein and genistein in soybean fermentation for tempeh production.
- tempeh of soybean fermentation; vitamin B₁₂; isoflavones; Klebsiella sp.; S. cerevisiae; R. oligosporus
Citation: Maria E. Kustyawati, Subeki, Murhadi, Samsul Rizal, Penipuji Astuti. Vitamin B12 production in soybean fermentation for tempeh[J]. AIMS Agriculture and Food, 2020, 5(2): 262-271. doi: 10.3934/agrfood.2020.2.262

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Abstract

Most studies have found that vitamin B₁₂ in tempeh is produced by contaminating bacteria specifically, Klebsiella sp. and Citrobacter freundii, during fungal fermentation. This study is to evaluate the effect of starter culture on the vitamin B₁₂ and isoflavone aglicone content of soybean fermentation for tempeh production. In this study, soybeans were washed, soaked in water overnight, dehulled and sterilized by boiling at 100 ℃ for 30 min. Three starter cultures (10³ CFU g^-1) namely Rhizopus oligosporus, Klebsiella sp. and Saccharomyces cerevisiae were then inoculated as follows, soybeans + R. oligosporus + Klebsiella sp. (SRK), soybeans + R. oligosporus + S. cerevisiae (SRSc), soybeans + R. oligosporus + S. cerevisiae + Klebsiella sp. (SRScK), and Soy + R. oligosporus (SR) and soybeans + Klebsiella sp (SK). Inoculated soybeans were then incubated at 30 ±2 ℃ for 40 hours (tempeh-style). The growth of Klebsiella sp., S. cerevisiae, R. oligosporus and the production of vitamin B₁₂ as well as isoflavone aglicones were observed. The results showed the highest vitamin B₁₂ 3.15 mg 100 g^-1 was found in tempeh SRSc, followed by 2.88 mg 100 g^-1 and 1.64 mg 100 g^-1 in tempeh SR and SRScK, respectively. In addition, vitamin B₁₂ in tempeh SRK was the lowest (0.81 mg 100 g^-1). All the starter cultures were able to hydrolyze daidzin and genistin, but the amount of daidzein and genistein was tripled and doubled, respectively when Klebsiella sp was inoculated to the soybean fermentation. The study suggested that S. cerevisiae contributes to the production of vitamin B₁₂, while Klebsiella sp contributes to production of daidzein and genistein in soybean fermentation for tempeh production.

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