Antibacterial activities against Staphylococcus aureus and Bacillus subtilis were found in an ethanol fraction of tempe, an Indonesian fermented soybean produced using Rhizopus oligosporus. The ethanol fraction contained free fatty acids, monoglycerides, and fatty acid ethyl esters. Among these substances, linoleic acid and α-linolenic acid exhibited antibacterial activities against S. aureus and B. subtilis, whereas 1-monolinolenin and 2-monolinolenin exhibited antibacterial activity against B. subtilis. The other free fatty acids, 1-monoolein, monolinoleins, ethyl linoleate, and ethyl linolenate did not exhibit bactericidal activities. These results revealed that R. oligosporus produced the long-chain polyunsaturated fatty acids and monolinolenins as antibacterial substances against the Gram-positive bacteria during the fungal growth and fermentation of heat-processed soybean.

中文翻译：

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用少孢根霉发酵的热加工大豆中含有亚油酸、α-亚麻酸和单亚麻酸作为抗菌物质。


丹贝（一种用少孢根霉生产的印度尼西亚发酵大豆）的乙醇成分中发现了对金黄色葡萄球菌和枯草芽孢杆菌的抗菌活性。乙醇级分含有游离脂肪酸、甘油单酯和脂肪酸乙酯。其中，亚油酸和α-亚麻酸对金黄色葡萄球菌和枯草芽孢杆菌表现出抗菌活性，而1-单亚麻酸和2-单亚麻酸对枯草芽孢杆菌表现出抗菌活性。其他游离脂肪酸、1-单油酸甘油酯、单油酸甘油酯、亚油酸乙酯和亚麻酸乙酯没有表现出杀菌活性。这些结果表明，在热加工大豆的真菌生长和发酵过程中，少孢菌产生了长链多不饱和脂肪酸和单亚麻酸作为针对革兰氏阳性菌的抗菌物质。