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rhizopus oligosporus dsm 1964  (ATCC)


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    ATCC rhizopus oligosporus dsm 1964
    Rhizopus Oligosporus Dsm 1964, supplied by ATCC, used in various techniques. Bioz Stars score: 95/100, based on 134 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/result/rhizopus oligosporus dsm 1964/product/ATCC
    Average 95 stars, based on 134 article reviews
    rhizopus oligosporus dsm 1964 - by Bioz Stars, 2026-03
    95/100 stars

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    Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with R. oligosporus NRRL 2710.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with R. oligosporus NRRL 2710.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques:

    Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with R. oligosporus DSM 1964.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Tempe from grass pea and flaxseed oil cake (80 : 20, w:w) made with R. oligosporus DSM 1964.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques:

    Dry mass loss, glucosamine content, pH value, and Lactiplantibacillus plantarum count after fermentation.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Dry mass loss, glucosamine content, pH value, and Lactiplantibacillus plantarum count after fermentation.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques:

    Dietary fibre and B group vitamin level in substrate and fermented products.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Dietary fibre and B group vitamin level in substrate and fermented products.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques:

    Peptide level and antioxidant activity in buffer extracts.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Peptide level and antioxidant activity in buffer extracts.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques: Antioxidant Activity Assay

    Peptide level, antioxidant activity, and ACE inhibitor activity after in vitro digestion.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Peptide level, antioxidant activity, and ACE inhibitor activity after in vitro digestion.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques: Antioxidant Activity Assay, Activity Assay, In Vitro

    Effect of in vitro digestate on the viability of Caco-2 cells. Data is shown as the mean ± SD. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. NF: cells treated with in vitro digestion of fermentation substrate.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Effect of in vitro digestate on the viability of Caco-2 cells. Data is shown as the mean ± SD. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. NF: cells treated with in vitro digestion of fermentation substrate.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques: In Vitro

    Transepithelial electric resistance (TEER) during Caco-2 cell culture. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. NF: cells treated with in vitro digestion of fermentation substrate.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: Transepithelial electric resistance (TEER) during Caco-2 cell culture. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. NF: cells treated with in vitro digestion of fermentation substrate.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques: Cell Culture, In Vitro

    (a) Intestinal alkaline phosphatase and (b) sucrase-isomaltase activity during Caco-2 cell culture. Data is shown as the mean ± SD. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. Different letters indicate significant differences ( p ≤ 0.05). NF: cells treated with in vitro digestion of fermentation substrate.

    Journal: International Journal of Food Science

    Article Title: Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

    doi: 10.1155/2024/5596798

    Figure Lengend Snippet: (a) Intestinal alkaline phosphatase and (b) sucrase-isomaltase activity during Caco-2 cell culture. Data is shown as the mean ± SD. NT: nontreated cells; Con: cell treated with in vitro digestion enzyme mix; FF: cells treated with in vitro digestion of product after R. oryzae fermentation; CoF: cells treated with in vitro digestion of product after R. oryzae and L. plantarum cofermentation. Different letters indicate significant differences ( p ≤ 0.05). NF: cells treated with in vitro digestion of fermentation substrate.

    Article Snippet: Moreover, the result of cofermentation was a slight ( R. oligosporus ATCC 64063) or significant ( R. oligosporus DSM 1964, R. oryzae ) increase in ACE inhibition, as compared to the corresponding products of mould fermentation.

    Techniques: Activity Assay, Cell Culture, In Vitro