Physiological studies on the solid‐state quinoa tempe fermentation, using on‐line measurements of fungal biomass production

Publisher Website
Google Scholar
Abstract
A quantitative approach to the on‐line measurement of fungal biomass, based on the biomass‐dependent changes in electrical capacitance at 0.30 MHz, was exploited to optimise the solid‐substrate tempe fermentation of Chenopodium quinoa Willd by Rhizopus oligosporus Saito. Variables including the mould strain, the initial pH, the inoculum density and the substrate moisture content influenced the mycelial development and quality of quinoa tempe prepared in petri dish fermentation units. It was found that R oligosporus isolate UCW‐FF8001 at an inoculation density of 3.3 × 104 colony forming units per gram of quinoa substrate at 620 g kg−1 moisture content yielded both the highest biomass and the best quality tempe.