Publication Date:
2018-12-15
Description:
The interest on Tempeh, a well known Rhizopus oligosporus -fermented food from Indonesia, is keep increasing as it possess potential bioactivities. Previous research on co-inoculation of Rhizopus oligosporus together with lactic acid bacteria in tempeh making showed promising results as lactic acid bacteria did not inhibit the growth of Rhizopus oligosporus . The aims of this study are to analyze the bioactivities (antioxidative and hepatoprotective activities) of single- and co-inoculated tempeh compared to pre-fermented soybean. Experiments was conducted by observing the effect of different lactic acid bacteria ( Lactobacillus plantarum , Lactobacillus fermentum , Lactobacillus acidophilus , Lactobacillus bulgaricus , Lactobacillus casei ) on antioxidant capacities. Afterwards, one of lactic acid bacteria strain will be used to produce tempeh and the protective activity against di(2-ethylhexyl)-phthalate (DEHP)-injured FL83B cell...
Print ISSN:
1755-1307
Electronic ISSN:
1755-1315
Topics:
Geography
,
Geosciences
,
Physics
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