Tempeh is rich in rhizoxin and vitamin B12 and is regarded as an important functional food.Black bean tempeh may be produced using the co-fermentation of Propionibacterium freudenreichii and Rhizopus oligosporus,suppl...Tempeh is rich in rhizoxin and vitamin B12 and is regarded as an important functional food.Black bean tempeh may be produced using the co-fermentation of Propionibacterium freudenreichii and Rhizopus oligosporus,supplemented with monacolin K,to enhance rhizoxin and vitamin B12 levels.This research investigated the synthesis of black bean tempeh by integrating monacolin K and P.freudenreichii,focusing on the levels of glucosamine,free amino acids(FAAs),reducing sugars,rhizoxin,vitamin B12,and phenolic compounds over a 48-h fermentation period.The maximum glucosamine concentration in R.oligosporus from the combination of monacolin K supplementation and P.freudenreichii co-fermentation(MKS+PFCF)was 897.16 mg/g substrate,reflecting a 2.48-fold increase compared to the control.Following 48 h of fermentation,the vitamin B12 con-centration in black bean tempeh from the MKS+PFCF treatment exhibited an increase exceeding 2.49-fold compared to the P.freudenreichii co-fermentation treatment.The peak production rate of rhizoxin by R.oligosporus from the MKS+PFCF treatment throughout the fermentation period of 12-48 h was 14.94-fold.The results of the principal component analysis(PCA)indicated that both FAAs and reducing sugars may serve as indicators for the secondary metabolites of vitamin B12 and rhizoxin throughout the fermentation process.The variable exerting the most substantial impact,indicated by a variable importance in projection(VIP)score above 1,was glucosamine.A comprehensive analysis of primary metabolites,including vitamin B12,rhizoxin,and phenolic compounds in black bean tempeh,revealed 17 pathways linked to amino acid metabolism,biosynthesis,and cellular respiration,including galactose metabolism and starch and sucrose metabolism.These findings may represent an innovative approach to the co-fermentation of R.oligosporus and P.freudenreichii,supplemented with monacolin K,for the industrial manufacture of black bean tempeh enriched with substantial levels of vitamin B12 and rhizoxin.Data derived from PCA,VIP,and metabolomic analysis of primary and secondary metabolites in black bean tempeh were used as scientific evidence to elucidate their interrelationships and pathways for tempeh generated from a black bean substrate.展开更多
文摘Tempeh is rich in rhizoxin and vitamin B12 and is regarded as an important functional food.Black bean tempeh may be produced using the co-fermentation of Propionibacterium freudenreichii and Rhizopus oligosporus,supplemented with monacolin K,to enhance rhizoxin and vitamin B12 levels.This research investigated the synthesis of black bean tempeh by integrating monacolin K and P.freudenreichii,focusing on the levels of glucosamine,free amino acids(FAAs),reducing sugars,rhizoxin,vitamin B12,and phenolic compounds over a 48-h fermentation period.The maximum glucosamine concentration in R.oligosporus from the combination of monacolin K supplementation and P.freudenreichii co-fermentation(MKS+PFCF)was 897.16 mg/g substrate,reflecting a 2.48-fold increase compared to the control.Following 48 h of fermentation,the vitamin B12 con-centration in black bean tempeh from the MKS+PFCF treatment exhibited an increase exceeding 2.49-fold compared to the P.freudenreichii co-fermentation treatment.The peak production rate of rhizoxin by R.oligosporus from the MKS+PFCF treatment throughout the fermentation period of 12-48 h was 14.94-fold.The results of the principal component analysis(PCA)indicated that both FAAs and reducing sugars may serve as indicators for the secondary metabolites of vitamin B12 and rhizoxin throughout the fermentation process.The variable exerting the most substantial impact,indicated by a variable importance in projection(VIP)score above 1,was glucosamine.A comprehensive analysis of primary metabolites,including vitamin B12,rhizoxin,and phenolic compounds in black bean tempeh,revealed 17 pathways linked to amino acid metabolism,biosynthesis,and cellular respiration,including galactose metabolism and starch and sucrose metabolism.These findings may represent an innovative approach to the co-fermentation of R.oligosporus and P.freudenreichii,supplemented with monacolin K,for the industrial manufacture of black bean tempeh enriched with substantial levels of vitamin B12 and rhizoxin.Data derived from PCA,VIP,and metabolomic analysis of primary and secondary metabolites in black bean tempeh were used as scientific evidence to elucidate their interrelationships and pathways for tempeh generated from a black bean substrate.
