The effect of six-day solid-state fermentation by three strains of Rhizopus oligosporus namely ATCC 48012, ATCC 42222 and ATCC 22959 on selected chemical parameters of faba bean was investigated. Tested strains contributed to significant compositional changes at different levels. All the strains caused a significant decrease in the total content of fatty acids (by 38–78%), polyphenols (by 44–50%), tannins (by 61–68%) and antiradical activity (by 40–53%). Despite the fermentation caused, a decrease in total polyphenol content, the result of LC-MS revealed that quercetin and kaempferol were released during fermentation by all strains, whereas apigenin and p-coumaric acid only by ATCC 22959. Moreover, ATCC 22959 strain increased the most the γ-aminobutyric acid (1.92 ± 0.01 mg/g DW), total amino acids (10-fold) and total sterols (2-fold) contents. All strains were able to form stigmasterol and campesterol, while the other detected sterols were degraded. To the best of authors’ knowledge, this is the first work reporting the formation of sterols by Rhizopus oligosporus other than ergosterol. Furthermore, the highest content of γ-linolenic acid was found in the sample fermented by ATCC 42222. This research showed that faba bean can be used for tempe preparation to improve some its nutritional aspects.

三种低聚根霉菌发酵六天的效果对蚕豆的选定化学参数，即ATCC 48012，ATCC 42222和ATCC 22959进行了研究。经测试的菌株在不同水平上导致明显的组成变化。所有菌株均导致脂肪酸（38％至78％），多酚（44％至50％），单宁酸（61％至68％）和抗自由基活性（40％至53％）的总含量显着下降。尽管造成了发酵，总多酚含量降低，但LC-MS结果表明，所有菌株在发酵过程中均释放出槲皮素和山and酚，而ATCC 22959仅由芹菜素和对香豆酸所致。此外，ATCC 22959菌株增加了大部分γ-氨基丁酸（1.92±0.01 mg / g DW），总氨基酸（10倍）和总甾醇（2倍）含量。所有菌株都能形成豆甾醇和菜油甾醇，而其他检测到的固醇则降解了。据作者所知，这是第一篇报道固醇形成的文献。除麦角固醇以外的寡根霉。此外，在ATCC 42222发酵的样品中发现了最高含量的γ-亚麻酸。这项研究表明，蚕豆可用于制备豆temp以改善其某些营养方面。