Literature DB >> 15752324

Tempe fermentation, innovation and functionality: update into the third millenium.

M J R Nout1, J L Kiers.   

Abstract

Mesh：

Year:  2005        PMID： 15752324     DOI： 10.1111/j.1365-2672.2004.02471.x

Source DB:  PubMed          Journal:  J Appl Microbiol        ISSN： 1364-5072            Impact factor:   3.772


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  21 in total

1.  Adaptation to thermotolerance in Rhizopus coincides with virulence as revealed by avian and invertebrate infection models, phylogeny, physiological and metabolic flexibility.

Authors:  Kerstin Kaerger; Volker U Schwartze; Somayeh Dolatabadi; Ildikó Nyilasi; Stella A Kovács; Ulrike Binder; Tamás Papp; Sybren de Hoog; Ilse D Jacobsen; Kerstin Voigt
Journal:  Virulence       Date:  2015       Impact factor: 5.882

2.  Evaluation of γ- aminobutyric acid, phytate and antioxidant activity of tempeh-like fermented oats (Avena sativa L.) prepared with different filamentous fungi.

Authors:  Shengbao Cai; Fengyi Gao; Xudong Zhang; Ou Wang; Wei Wu; Songjie Zhu; Di Zhang; Feng Zhou; Baoping Ji
Journal:  J Food Sci Technol       Date:  2012-05-31       Impact factor: 2.701

Review 3.  The periodic table of fermented foods: limitations and opportunities.

Authors:  Michael Gänzle
Journal:  Appl Microbiol Biotechnol       Date:  2022-04-12       Impact factor: 4.813

4.  Tempe consumption modulates fecal secondary bile acids, mucins, immunoglobulin A, enzyme activities, and cecal microflora and organic acids in rats.

Authors:  Zaki Utama; Yukako Okazaki; Hiroyuki Tomotake; Norihisa Kato
Journal:  Plant Foods Hum Nutr       Date:  2013-06       Impact factor: 3.921

5.  Microbial diversity and dynamics of microbial communities during back-slop soaking of soybeans as determined by PCR-DGGE and molecular cloning.

Authors:  Yinzhuo Yan; Judith Wolkers-Rooijackers; M J Robert Nout; Beizhong Han
Journal:  World J Microbiol Biotechnol       Date:  2013-04-11       Impact factor: 3.312

6.  From stale bread and brewers spent grain to a new food source using edible filamentous fungi.

Authors:  Rebecca Gmoser; Rikard Fristedt; Karin Larsson; Ingrid Undeland; Mohammad J Taherzadeh; Patrik R Lennartsson
Journal:  Bioengineered       Date:  2020-12       Impact factor: 3.269

7.  Dominant Enterobacteriaceae in tempeh were primarily originated from soybean.

Authors:  Horizon M Ilham; Michael Wijaya; Antonius Suwanto; Iman Rusmana
Journal:  Food Sci Biotechnol       Date:  2021-06-16       Impact factor: 3.231

8.  The family structure of the Mucorales: a synoptic revision based on comprehensive multigene-genealogies.

Authors:  K Hoffmann; J Pawłowska; G Walther; M Wrzosek; G S de Hoog; G L Benny; P M Kirk; K Voigt
Journal:  Persoonia       Date:  2013-03-13       Impact factor: 11.051

9.  Mucorales from the semiarid of Pernambuco, Brazil.

Authors:  André Luiz Cabral Monteiro de Azevedo Santiago; Paulo Jorge Parreira Dos Santos; Leonor Costa Maia
Journal:  Braz J Microbiol       Date:  2013-05-14       Impact factor: 2.476

10.  Antioxidant and hepatoprotective effect of aqueous extract of germinated and fermented mung bean on ethanol-mediated liver damage.

Authors:  Norlaily Mohd Ali; Hamidah Mohd Yusof; Kamariah Long; Swee Keong Yeap; Wan Yong Ho; Boon Kee Beh; Soo Peng Koh; Mohd Puad Abdullah; Noorjahan Banu Alitheen
Journal:  Biomed Res Int       Date:  2012-12-24       Impact factor: 3.411
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