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dc.contributor.authorSignorini, C.
dc.contributor.authorCarpen, A.
dc.contributor.authorColetto, L.
dc.contributor.authorBorgonovo, G.
dc.contributor.authorGalanti, E.
dc.contributor.authorCapraro, J.
dc.contributor.authorMagni, C.
dc.contributor.authorAbate, A.
dc.contributor.authorJohnson, Stuart
dc.contributor.authorDuranti, M.
dc.contributor.authorScarafoni, A.
dc.date.accessioned2017-11-20T08:49:11Z
dc.date.available2017-11-20T08:49:11Z
dc.date.created2017-11-20T08:13:28Z
dc.date.issued2017
dc.date.submitted2017-11-20
dc.identifier.citationSignorini, 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.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/57809
dc.identifier.doi10.1080/09637486.2017.1386627
dc.description.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.

dc.titleEnhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation
dc.typeJournal Article
dcterms.dateSubmitted2017-11-20
dcterms.source.startPage1
dcterms.source.endPage7
dcterms.source.issn0963-7486
dcterms.source.titleInternational Journal of Food Sciences and Nutrition
curtin.digitool.pid256283
curtin.pubStatusIn Press
curtin.refereedTRUE
curtin.departmentSchool of Public Health
curtin.identifier.scriptidPUB-HEA-SPH-SJ-36248
curtin.identifier.elementsidELEMENTS-216437
curtin.accessStatusFulltext not available


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