IMPROVEMENT OF TEMPE FERMENTATIONS BY APPLICATION OF MIXED CULTURES CONSISTING OF RHIZOPUS SP AND BACTERIAL STRAINS

Tempe fermentations using mixed cultures of Rhizopus oligosporus MS5, R. oryzne EN, Citrobacter freundii, and Brevibacterium epidermidis wer e investigated. Consumption of 150 g tempe, produced with a pure funga l mixed culture out of strains MS5 and EN, is sufficient to cover the daily requirements of niacin, vitamin K, ergosterol, and tocopherol as well as half of the daily requirement of pyridoxine, riboflavin, and biotin. Moreover, one-fourth of the recommended amount of folate is su pplied. Supplementation of the fungal inoculum with C. freundii result s in tempe enriched with vitamin B-12. Menachinone was produced as a t ypical bacterial vitamin K derivative. Metabolic activity of C. frendi i led to an additional decrease of the alpha-galactosides stachyose an d raffinose compared to pure fungal fermentations. No bacterial format ion of factor 2 could be observed.