Temph production & compositon microbes involve in temph production probiotics: composition, uses, microbes , advantage ,benifits

1. Tempeh
-SHRADDHA MATHUR
B.SC.(H) MICROBIOLOGY
2ND YEAR

2. Introduction
•Tempeh is a solid cake-like food produced from soybeans by
a fermentation involving the fungus Rhizopus oligosporus.
•It is a traditional soy product originating from Indonesia.
•Tempeh, while not as popular as tofu in the United States,
lends itself easily to being used as a meat alternative
because of its chewy texture and distinct flavour.
•As a result, a wide variety of tempeh based meat analogues
are available.
• Tempeh can then be further processed or packaged and
pasteurized for distribution. Rhizopus oligosporus

4. Nutritive value
•Highly nutritious with a protein content of 40%(w/w).
•Good source of Vitamin B(thiamine) & K.
•Rich in phosphorus, potassium, calcium and iron.
•Tempeh fermentation produces natural antibodies.
•High in essential fatty acids & low in saturated fats; cholesterol free.
•High in soluble dietary fibre.
•Easy to digest because the fermentation process breaks down the complex proteins found in
soybeans, making tempeh more easily digested than non-fermented soy foods or whole
soybeans.
•High in isoflavones. (Cancer Preventing)

5. Effects of Rhizopus oligosporus
•It is consumed, Rhizopus oligosporus produces an antibiotic limits gram-positive like
Staphylococcus aureus(potentially harmful) and Bacillus subtilis (beneficial).
•This fungus can also treat waste and wastewater, produce industrial enzymes and ferment other
substrates like other legumes and cereals.

6. Preservation of Tempeh
Freshly made, raw tempeh remains edible for a few days at room temperature. It is neither acidic
nor does it contain significant amounts of alcohol. It, however, does possess stronger resistance
to lipid peroxidation than unfermented soybeans due to its antioxidant contents. Methods of
preservation include:
•sun-drying
•quick freezing (-15 °C).
•by drying in a circulating hot air oven at (69°C).
•Deep fat frying is another possible preservation method for tempeh.
•Modern processing methods mainly entail improving equipment needed, maintaining a sanitary
and hygienic environment, creating an inoculum by selected microorganisms and modernizing
the methods of packaging.

7. Commercially available Tempeh

8. Probiotics
By- Shraddha Mathur
B.Sc.(H) Microbiology
Institute of Home Economics

9.  The World Health Organisation defines probiotics as love microorganisms,
which when administered in adequate amounts confer a health benefit on
the host.
 The term Probiotics comes from the Latin or Greek pro, “before, forward”,
and bios, or ”life”- thus probiotics are life promoting. In this case, we use the
term probiotics to refer to beneficial bacteria.
 Probiotic bacteria are normal inhabitants of the intestine and are normally
found in the healthy gut of all humans.
 The most common types of these beneficial bacteria are Lactobacilli and
Bifidobacteria.

10.  The word ‘probiotic’ is derived from the Greek meaning ‘for
life’ and has several different meaning over the years.
 In 1907, Elie Metchnikoff was the first who suggested the
possibility of colonizing the gut with beneficial flora and
replacing harmful microbes.
 In 1965, Lilley & Stillwell described that substance secreted
by one microorganism stimulates the growth of another.
 In 1971, Sperti described probiotics as tissue extracts which
stimulate microbial growth.
 Finally, in 1974, Parker defined probiotics as ‘organisms and
substances which contribute to intestinal microbial balance.’
History
Elie
Metchnikoff

11. A probiotic preparation may contain one or several of these different
strains of bacteria:-
 Lactobacilli – includes 3 species; i.e. Lactobacillus plantarum,
Lactobacillus casei, Lactobacillus sporogenes. Benefits of Lactobacilli are:-
a. plays role in preventing and treating diarrhoea caused by antibiotics
b. prevents vaginal and urinary tract infections
c. prevention of overgrowth of bacteria like H. pylori, Salmonella & E. coli
d. digestion of lactose products
e. reduce LDL cholesterol levels, and raise HDL cholesterol
Composition of probiotics

12.  Bifidobacteria- most common kind of intestinal bacteria in infants.
- level decreases as the individual grows older.
- most common species include Bifidobacterium infantis, Bifidobacterium
breve, Bifidobacterium adolescentis & Bifidobacterium pseudocatenulatum.
- naturally found in the vagina as well as intestines.
- benefits that Bifidobacterium provides are:-
a. helps in protecting intestinal lining.
b. produce acids to keep the intestinal pH balanced.
c. helps decrease the side effects of antibiotics.
d. ensures regular bowel movements.
e. helps build B-complex vitamins.

13.  Streptococcus thermophilus – This bacterium helps an individual with
malnutrition, resulted due to fasting.
- Reduces intestinal atrophy from short-term fasting.
- Possess antioxidant properties.
- Prevents nitrates from changing into nitrites that are known to cause
cancer.
- Protects the intestines from mucositis during chemotherapy treatment.

14. Though gut microflora gets well developed by the age o2 or 3 in a
healthy individual but sometimes it gets disturbed by environmental and
nutritional factors and hence create the need the need of probiotic
supplement.
This condition is known as dysbiosis, a disruption of the microflora & an
increased susceptibility to pathogenic bacteria.
Here are some causes of dysbiosis:-
• Antibiotic therapy, Anti-inflammatory Steroids or Chemotherapy
• Changes in food & water normally associated with travel
Why take probiotics ?

15. • Hormonal fluctuations around puberty, during menstruation, pregnancy,
post natally or during the menopause.
• Age
• Immunological compromise
• Unhealthy diet
• Stress/modern lifestyle
• Lactase deficiency

16.  They compete for nutrients hence, if the gut is flooded with beneficial
microorganisms, more competition is created between the beneficial and
pathogenic ones.
 They compete for adhesion sites. They adhere along the gut wall
preventing pathogens like Salmonella, Campylobacter & Clostridia from
getting into the gastro-intestinal tract along with food by peristaltic
movement.
 They stimulate immunity if present in optimum balance and maintain
natural immune system of the host, thereby preventing illness. They stimulate
production of IgA and proinflammatory cytokines.
 They have a direct antimicrobial effect. They produce lactic acid bacteria
and also some organic acids which reduce pH of the gut, thus displaying
antimicrobial effect. They also produce bactericidal proteins.
Probiotics do work !

17.  They improve digestion by secreting enzymes that help in the breakdown of
polysaccharides such as carbohydrates, thereby ensuring nutrient flow and also produce
vitamins.
 They improve epithelial barrier function by mucus production & by maintaining its
integrity of barrier.
 It helps reduces stress.

18.  Safety: should consists of only non pathogenic & non toxic microbes.
 Multistrain: should be effective for various strains of pathogen.
 Viability: should be viable for a long period of time during storage.
 Minimum dose: concentration must be such that inclusion rate is 107 to
108 CFU per dose.
 Quality assurance: should not be exposed to contamination with any
other microorganism.
Good probiotic..

19.  Yogurt most well known probiotic food; contains both Streptococcus thermophilus &
Lactobacillus.
 Kefir yogurt-like beverage made from milk fermented with kefir grain, which are
actually bacteria such as Lactobacillus kefri.
 Kombucha bacteria and yeast fermented in tea from a symbiotic culture from which
this drink is made.
 Miso popular Japanese food made from fermentation of fungus called koji.
Probiotic products
Yogurt Kefir MisoKombucha