A study on isoflavone from tempeh.
1994
Li Dawen | Jiang Hanhu | Dong Mingsheng
An isoflavone aglycone was separated from tempeh fermented with Rhizopus oligosporus Saito RT-3. It is identified as daidzein on the basis of its Rf value and ultraviolet spectrum. During tempeh fermentation, daidzein content was increased with time going on. In addition, antibacterial effect of tempeh was superior to that of unfermented substrate on six food bacteria, including Staphylococcus AS 1.89, Salmonella typhimurium AS 1.1174, Proteus vulgaris AS 1.200, Escherichia coli, Bacillus subtilis and Bacillus cereus. Artificial inoculation test with E. coli and S. typhimurirum proved that they could not exist during fermentation.
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