Abstract
Tempe was prepared using mixtures of natural soybean and genetically modified Roundup Ready (RUR) soybean fermented with natural Rhizopus sp. The amount of RUR soybean was quantified using an ELISA plate test. The RUR signal decreased during fermentation. In the control experiments on fermentation of non-RUR soybean, the tempe gave a false-positive RUR signal. The cross-reacting substance was generated only in non-RUR soybean during fermentation by Rhizopus sp., Rhizopus oligosporus, R. oryzae, Mucor rouxii and Aspergillus awamori.
Publication types
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Comparative Study
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Evaluation Study
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Validation Study
MeSH terms
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Antigens / analysis
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Antigens / genetics
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Antigens / metabolism
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False Positive Reactions
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Fermentation / physiology
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Food Analysis / methods*
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Food, Genetically Modified / classification*
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Glycine max / classification
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Glycine max / genetics*
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Glycine max / metabolism*
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Glycine max / microbiology
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Plant Extracts / analysis
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Plant Extracts / biosynthesis
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Plant Extracts / genetics
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Plants, Genetically Modified / classification
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Plants, Genetically Modified / genetics
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Plants, Genetically Modified / metabolism
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Plants, Genetically Modified / microbiology
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Reproducibility of Results
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Sensitivity and Specificity