Tunçel G, Nout M J, Brimer L, Göktan D
Food Engineering Department, Ege University, Izmir, Turkey.
Int J Food Microbiol. 1990 Dec;11(3-4):337-44. doi: 10.1016/0168-1605(90)90027-3.
Bitter and sweet apricot seeds are by-products of the apricot processing industry. Bitter seeds, in particular, contain toxic levels of the cyanogenic substance amygdalin. Tempe was made from both kinds of seeds. The bitter seeds contain antimicrobial substances which must be removed by leaching and boiling prior to tempe fermentation. Apricot seed tempe had an agreeable taste. It contained approx. 21% (w/w) crude protein, 52% (w/w) crude fat, 1.5% (w/w) crude fibre and 25.5% (w/w) carbohydrates based on dry matter. The extent of biological acidification during soaking prior to fungal inoculation was inadequate to prevent growth of Bacillus cereus, and requires further optimisation. Bitter seeds were detoxified by the tempe process (approx. 70% of total cyanide was removed). However, additional improvement of the detoxification process is required to obtain a completely safe product.
苦杏仁和甜杏仁是杏加工行业的副产品。尤其是苦杏仁，含有有毒水平的氰化物杏仁苷。丹贝是由这两种杏仁制成的。苦杏仁含有抗菌物质，在丹贝发酵之前必须通过浸提和煮沸将其去除。杏仁丹贝味道宜人。基于干物质，它含有约21%（w/w）的粗蛋白、52%（w/w）的粗脂肪、1.5%（w/w）的粗纤维和25.5%（w/w）的碳水化合物。在接种真菌之前浸泡期间的生物酸化程度不足以防止蜡样芽孢杆菌生长，需要进一步优化。苦杏仁通过丹贝制作过程进行了解毒（约70%的总氰化物被去除）。然而，需要进一步改进解毒过程以获得完全安全的产品。
