Abstract
Fungal fermented foods are nutritious, environmentally friendly and sustainable protein sources. To develop fungal fermented food with acceptable sensory characteristics, it is important to assess factors that can affect the sensory characteristics of the product. The current study aimed to investigate the correlations between the chemical and microbiological characteristics and sensory characteristics of fungal fermented food. Soybeans were fermented using five local Indonesian strains of the genus Rhizopus sp. and one strain of industrial starter to mimic traditional Indonesian tempe. The chemical (amino acid and ammonia content), microbiological (lactic acid bacteria, proteolytic bacteria and yeast) and sensory characteristics of the fermented products were examined. The results showed that there is a correlation between the chemical properties, particularly glutamic acid and aspartic acid, and the overall liking of different types of tempe. In general, Rhizopus oligosporus-fermented products had better sensory characteristics than those fermented with Rhizopus oryzae and Rhizopus delemar. The sensory characteristics of the fermented products in this work made from isolates are comparable to those made with an industrial starter culture. In addition, taste and texture affect the overall liking of the product. The results of this study contribute to the development of acceptable sensory fungal fermented food and, in particular, the screening of potential starters.
Highlights
A major challenge of food production in the future will be providing sufficient and sustainable food for the growing population while preserving the environment for future generations
The microbial flora analyses consist of enumeration of lactic acid bacteria (LAB), yeast and proteolytic bacteria populations
The total number of LAB, proteolytic bacteria and yeast colonies on plates was expressed as the number of colony-forming units (CFU) per gram sample
Summary
A major challenge of food production in the future will be providing sufficient and sustainable food for the growing population while preserving the environment for future generations. This challenge drives an exploration of food sources that are affordable and highly nutritious, have a low carbon footprint and are associated with the efficient use of natural resources. Such food will contribute to meeting two sustainable development goals, i.e, zero hunger and climate action. Plant-based protein sources such as legumes and cereals contain high amounts of macronutrients and micronutrients
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