Volatile evolutions during solid-state fermentation of oats by mono- and co-cultures: A Flavoromic approach using classical chemometric and machine learning techniques.

Ultrasound pretreatment and fermentation temperature improve phytochemical, antioxidant capacity, and mineral bioaccessibility in tempeh under simulated digestion.

Comparative analysis of nutritional and functional properties of soybean meal, wheat germ, and their mixtures fermented by <em>Rhizopus oligosporus</em>

Rhizopus oligosporus biomass as a novel ingredient for sweet and savory emulsions: a comparative consumer study to enhance product development biodiversity

Biochemical analysis of solid-state fermented ekpoma rice husk: Assessing antioxidants, enzymes, and antinutrients with Baker’s yeast, palm wine yeast and Rhizopus oligosporus (ATCC 22959)

Corrigendum to "New food ingredient via acid-tolerant Rhizopus oligosporus growth" [Applied Food Research Volume 4, Issue 2, December 2024, 100583

Sensorial and chemical characterization of a new food ingredient of Rhizopus oligosporus biomass produced under solid and submerged state fermentation

Exploring microbial dynamics and metabolomic profiling of isoflavone transformation in black and yellow soybean tempe for sustainable functional foods.

Future food court in an urban shopping center can supply feedstocks for microbial protein production.

ABSTRACT This study focuses on optimizing the entrapment of a mutant strain of Rhizopus oligosporus in silica-gel microbeads for elevated extracellular inulinase production through solid-state fermentation, utilizing pressmud as a substrate. The immobilized inulinase activity of the mutant strain (0.743 ± 0.12 U/ml) surpassed that of the free enzyme (0.579 ± 0.21 U/ml) at 1000 mg weight of silica beads, 1.25 ml enzyme concentration, and 20 min procurement time for both strains. A maximum level of fructose sugar (78%) was achieved at a 3% inulin concentration of inulinase by a mutant strain of Rhizopus oligosporus, with a dominant fructose peak at a retention time of 3.392 minutes and an area percentage of 88.61%. This study demonstrates the successful immobilization of a mutant strain of R. oligosporus for enhanced extracellular inulinase production, offering promising prospects for industrial applications in fructose syrup production and other relevant fields.

A growing concern over food shortages caused by the expanding world population has led to the use of unconventional substitutes for food sources, such as single-cell protein (SCP) produced from microbes using inexpensive feedstock and wastes. The fungal strain Rhizopus oligosporus can consume different substrates, and thus has been used for the production of several products for human and animal consumption. There are very few reports on using rice polishing for SCP production from microbes; however, there is no information regarding the use of R. oligosporus. This study aimed to optimize the process parameters to investigate the possibility of enhanced bioconversion of rice polishing into SCP using R. oligosporus in comparison with the control medium (glucose). Proximate composition of rice polishing as a potential substrate was estimated, and the effects of process variables on biomass and protein content were elucidated. The optimum conditions including substrate concentration 8%, temperature 30°C, pH 5.5, inoculum size 5%, fermentation period 96 h, and optimum amount of supplements in the medium were found to give a considerable biomass (19.5 ± 1.93 g/L) and protein content (49.5 ± 0.9%), which are comparable with the control medium. The optimum conditions were verified and statistically analyzed through confirmatory experiments in triplicate.

The incorporation of food waste as an alternative feed ingredient has attracted considerable academic attention, owing to its potential to decrease feed costs and promote sustainable practices within livestock production systems. The present study aimed to evaluate the effects of food waste from Pesantren (FWP), Indonesia, fermented with Rhizopus oligosporus (R. oligosporus) as feed on the performance and carcass quality of Alabio ducks. A completely randomized design with four replications was used in the present study. A total of 200 one-day-old male Alabio ducks, with an average initial body weight of 39 ± 2 grams, were raised for eight weeks and randomly divided into five dietary groups, consisting of 40 ducks per group and five ducks per replicate with different FWP inclusion levels. The treatments varied based on the inclusion levels of FWP fermented with R. oligosporus in the diets of Alabio ducks which included FWP 0% (Treatment A, the control group), FWP 10% (Treatment B), FWP 20% (Treatment C), FWP 30% (Treatment D), and FWP 40% (Treatment E). Different parameters were observed at 56 days of age, including feed consumption, final body weight, feed conversion ratio (FCR), protein intake, carcass percentage, and abdominal fat percentage. The current results indicated that FWP significantly affected feed consumption, final body weight, FCR, and protein intake. Treatment D resulted in the highest body weight, protein intake, and the best FCR. However, there were no significant differences among treatments in carcass and abdominal fat percentages. In conclusion, incorporating up to 30% of FWP fermented with R. oligosporus, based on dry matter, into the diet of male Alabio ducks does not negatively impact their performance or carcass quality. Using FWP fermented with R. oligosporus as part of the duck feed offered a sustainable and cost-effective method for organic waste management in Pesantren poultry systems.

Abstract The aim of this study was to investigate the effect of cooking and fungal fermentation during processing of fermented soybeans on antinutritional factors and isoflavones in soybeans. For this purpose, soybeans were cooked at 95 °C with a seed/water ratio of 1/3 for 10 to 60 min and fermented with the food fungus Rhizopus microsporus var. oligosporus . The kinetics of α-galactosides, phytic acid, and isoflavones were measured during cooking and fermentation. Diffusion in cooking water was also characterized and results for fungal fermentation were compared to a non-inoculated treatment. During cooking, α-galactosides, glycosides isoflavones, and in lower extent phytic acid decreased due to diffusion in cooking water and conversion of glycoside isoflavones in aglycone isoflavones. The decrease in α-galactosides was no longer significant or rather small after 30 min of cooking. Fermentation of 30-min cooked soybeans with R. oligosporus showed sporulation of the fungus and significantly reduced the total α-galactosides and glycosides isoflavones content of cooked soybeans, but did not affect phytic acid. Overall, the combination of cooking and fungal fermentation of soybeans significantly decreased α-galactosides and glycoside isoflavones by 69% and 80%, respectively, increased aglycone isoflavones up to 26.74 mg/100 g DM, but did not decrease significatively on phytic acid.

Bioethanol production from palm sap (Arenga pinnata Merr.) represents a promising renewable energy alternative due to the high sugar content that facilitates efficient fermentation. This study compares the efficiency of bioethanol production using tempe yeast (Rhizopus oligosporus) and baker’s yeast (Saccharomyces cerevisiae) at different concentrations during palm sap fermentation. Fermentation was conducted for five days, followed by distillation at 80–85 °C. Bioethanol yield and alcohol content were subsequently analyzed. The results indicate that tempe yeast produced a higher average bioethanol yield (45.59%) than baker’s yeast (41.40%), with corresponding alcohol contents of 16.20% and 14.13%. The optimal yeast concentrations were 2 g/200 mL for tempe yeast and 10 g/200 mL for baker’s yeast. Although the differences were not statistically significant, tempe yeast demonstrated more consistent fermentation performance. These findings suggest that tempe yeast is a promising alternative for enhancing bioethanol production from palm sap.

The growing consumer awareness of functional foods has increased interest in fermented plant-based products with enhanced nutritional and health-promoting properties. This comprehensive narrative literature review examines the potential of diverse raw materials for tempeh production beyond traditional soybeans, analysing their nutritional composition, bioactive compounds, and functional properties. A structured literature search was conducted on peer-reviewed publications up to July 2025, focusing on tempeh fermentation technology, chemical composition, and bioactive compounds from various substrates using recognised analytical methods according to Association of Official Analytical Collaboration (AOAC) standards. The analysis of over 25 different substrates revealed significant opportunities for enhancing tempeh’s nutritional profile through alternative raw materials including legumes, cereals, algae, seeds, and agricultural by-products. Several substrates demonstrated superior nutritional characteristics compared with traditional soybean tempeh, notably tarwi (Lupinus mutabilis) with exceptional protein content ((32–53% dry matter (DM)) and mung bean (Vigna radiata) exhibiting remarkably high polyphenol concentrations (137.53 mg gallic acid equivalents (GAE)/g DM). Fermentation with Rhizopus oligosporus consistently achieved substantial reductions in anti-nutritional factors (64–67% decrease in trypsin inhibitors, up to 65% reduction in phytates) while maintaining consistent antioxidant activities (39–70% 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition) across most variants. The diversity of bioactive compounds across different substrates demonstrates potential for developing targeted functional foods with specific health-promoting properties, supporting sustainable food system development through protein source diversification.

Innovative Bio Ball System: Immobilized Rhizopus oligosporus F-05 for Effective Odor and Color Removal in Pharmaceutical Industry Wastewater

Cricket powder (Acheta domesticus) nutritional and techno-functional properties and effects of solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus

Tempe is a fermented soybean product widely known in Indonesia and various countries, with Rhizopus oligosporus fungus as the main microorganism involved in the fermentation process. This study aims to observe the growth of Rhizopus oligosporus fungus isolated from tempeh using the dilution method and grown on Potato Dextrose Agar (PDA) media. The research process began with taking tempeh samples which were then subjected to serial dilutions. Next, the diluted samples were inoculated into PDA media and incubated at 37°C to facilitate fungal growth. Observations were made periodically to monitor the development of fungal colonies and the morphology formed. In the observation, it was found that Rhizopus oligosporus fungal colonies growing on PDA media were grayish-white with a distinctive filamentous hyphal structure. This indicates that PDA media strongly supports the growth of the fungus. In addition, the dilution method used in this study proved effective in separating fungal colonies, thus facilitating the morphological identification of each colony. The serial dilution method is very important in isolating microorganisms present in tempeh samples. By separating the fungal colonies from each other, researchers can observe the development of each colony more clearly and accurately. The results of this study indicate that PDA media is very suitable for supporting the growth of Rhizopus oligosporus and that the serial dilution method is an effective way to isolate this fungus from tempeh. In conclusion, this study proves that serial dilution followed by inoculation on PDA media is an effective method in observing and isolating Rhizopus oligosporus from tempeh. PDA media is able to support optimal fungal growth and allows for clear observation of the colonies and their morphology.

Tempeh, a soybean-based product fermented by the fungus Rhizopus oligosporus, is a traditional Indonesian food known for its high nutritional value, particularly as a source of plant-based protein. The Tempeh Production House "Mas Alfin" employs both Make-To-Order (MTO) and Make-To-Stock (MTS) production systems to meet customer demands, including partnerships with catering companies. However, the tempeh production process at this facility faces efficiency challenges, particularly in the manual packaging stage, which is time-consuming and causes ergonomic complaints among workers. This study aims to develop a semi-automatic and ergonomic packaging tool to enhance production efficiency, reduce worker complaints, and improve product competitiveness. Based on anthropometric measurements, the packaging tool is designed with the following specifications: tool height of 150 cm, hand reach for input of 68.5 cm, and output height of 61.5 cm. The tool can reduce packaging time from 75 seconds to 36 seconds per kilogram, increase production capacity by up to 108%, and lower the production cost from IDR 7,058 to IDR 6,083 per 500 grams. The investment in this packaging tool achieves a payback period of 8 days, with a daily cost of IDR 383,400. Keywords: Anthropometry, Design, Tempeh

Stroke and myocardial infarction contributed significantly as the leading causes of global mortality rate, both commonly caused by thrombosis. Black soybean tempeh (BSBT), a traditional Indonesian food fermented with Rhizopus oligosporus fungus is rich in proteolytic enzymes, with potential to be utilized for thrombosis related ailments. Herein, we report the first findings of BSBT enzymatic activity and its subsequent formulation into liposomal system as a thrombolytic. Additionally, we incorporated photosensitizer dyes into the liposomes, phycocyanin and fluoresecein, creating a photothermally active therapeutic delivery system. Liposomes containing BSBTwere formulated using soy lecithin and tween 80, whichwere then subjected to evaluations including size, PDI, zeta potential, morphological, and stability studies. Furthermore, we observed their photothermal efficiency and thrombolytic activity using whole blood clot in vitro model. BSBT crude and purified extract produced satisfactory enzymatic activity, stable at neutral pH (∼7) and maintained stable activity at temperatures of ∼60◦C. Liposome formulation was spherical with a particle size of 607.8 nm; PDI of 0.339; and zeta potential of -24.2 mV. BSBT crude extract and purified enzyme at a concentration of 100% gave 51.28 and 56.05% thrombolytic activity. Based on the test results obtained, the optimum formula of photosensitizer liposomes produced had high encapsulation efficiency, with photothermal efficiency of 57.66 and 44.23% for Lip-Flu and Lip-Phy respectively. The formulations with laser exposure generated good thrombolytic activity (∼55-56%) comparable with nattokinase. Based on these findings, liposomal delivery of BSBT enzymes can maintain proteolytic activity, providing the first insights for thrombolytic purposes of BSBT enzymes.