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    Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation

    Access Status
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    Authors
    Signorini, C.
    Carpen, A.
    Coletto, L.
    Borgonovo, G.
    Galanti, E.
    Capraro, J.
    Magni, C.
    Abate, A.
    Johnson, Stuart
    Duranti, M.
    Scarafoni, A.
    Date
    2017
    Type
    Journal Article
    
    Metadata
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    Citation
    Signorini, C. and Carpen, A. and Coletto, L. and Borgonovo, G. and Galanti, E. and Capraro, J. and Magni, C. et al. 2017. Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation. International Journal of Food Sciences and Nutrition: pp. 1-7.
    Source Title
    International Journal of Food Sciences and Nutrition
    DOI
    10.1080/09637486.2017.1386627
    ISSN
    0963-7486
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/57809
    Collection
    • Curtin Research Publications
    Abstract

    © 2017 Informa UK Limited, trading as Taylor & Francis Group Fermentation represents a valuable and cost-effective approach for food stabilisation and nutritional improvement. Tempeh is an example of soybean solid-state fermentation. In this work, we investigated the possibility of producing a tempeh analogue containing high amounts of vitamin B12 using seeds of three different species of the legume lupin, namely Lupinus albus, L. angustifolius and L. mutabilis, with Rhizopus oligosporus and Propionibacterium freudenreichii cofermentation. Synergic effects of Rhizopus and Propionibacterium in increasing vitamin B12 up to 1230?ng/g dw was observed. These findings indicate that this cofermentation can improve lupin nutritional quality and safety to provide a tempeh analogue with added value for vegan and vegetarian communities and low-income populations. The level of potentially toxic lupin alkaloids was also monitored during the tempeh preparation.

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