Formation of Zearalenone Metabolites in Tempeh Fermentation

Formation of Zearalenone Metabolites in Tempeh Fermentation

Tempeh is a common food in Indonesia, produced by fungal fermentation of soybeans using <i>Rhizopus sp.</i>, as well as <i>Aspergillus oryzae</i>, for inoculation. Analogously, for economic reasons, mixtures of maize and soybeans are used for the production of so-called tempe...

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Bibliographic Details
Main Authors: Antje Borzekowski, Riyan Anggriawan, Maryeni Auliyati, Hans-Jörg Kunte, Matthias Koch, Sascha Rohn, Petr Karlovsky, Ronald Maul
Format: Article
Language:English
Published: MDPI AG 2019-07-01
Series:Molecules
Subjects:
modified mycotoxins
zearalenone sulfate
α-zearalenol
food fermentation
<i>Rhizopus</i>
<i>Aspergillus oryzae</i>
Online Access:https://www.mdpi.com/1420-3049/24/15/2697

Internet

https://www.mdpi.com/1420-3049/24/15/2697

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