Bacterial and Fungal Communities in Tempeh as Reveal by Amplified Ribosomal Intergenic Sequence Analysis

Abstract

Tempeh is an Indonesian traditional fermented food produced using Rhizopus as a starter culture. In practice, however, the starter culture as well as fermentation processes would yield a polymicrobial fermentation, which generated a unique tempeh flavor and texture. This condition makes Indonesian tempeh as one of the most complex fermented food, while at the same time would make it difficult to scale up tempeh production with uniform quality and consistency. The aim of this study was to compare a number of tempeh microbial communities employing Amplified Ribosomal Intergenic Sequence Analysis (ARISA). Fresh tempeh samples were obtained from tempeh producers in Java and Moluccas. 16S rRNA gene libraries and DNA sequencing were employed to analyze further the nature of bacterial diversity in two selected tempeh samples. The results of our study showed that different tempeh producer possessed different Bacterial ARISA (BARISA) or fungi ARISA (FARISA) profiles. However, BARISA profiles were found to be more discriminative than FARISA, and therefore BARISA would be more useful for tempeh genetic fingerprint or barcoding

Tempeh Consumption and Cognitive Improvement in Mild Cognitive Impairment

“…This is aligned with the results of previous studies on fermented food [21, 22]. Zhou et al [23] also found that probiotic-rich fermented food consumption increased overall cognitive function, although the effects vary according to ethnic groups [22]. A study by Hogervorst et al [10] reported that tempeh consumption was associated with increased immediate recall scores among older people.…”

“…Kridawati et al [9] reported that tempeh and tofu flour supplementation in Sprague-Dawley rats reduced their Aβ level significantly at 2- and 5-week intervals, which is not found in the casein control group [10]. These previous studies also demonstrated that both supplementation of tempeh or the intended microbiota resulted in positive effect on cognitive function [10, 23, 25, 27].…”

Klebsiella pneumoniae from Indonesian Tempeh were Genetically Different from that of Pathogenic Isolates

“…Bacterial growth during tempeh production begins in the process of soybean soaking. During the fermentation process, the producers inadvertently adding bacteria so that the bacteria eventually become an inseparable part of tempeh, and even has an important role in determining the quality of tempeh (Barus et al 2008;Seumahu et al 2013).…”

Konsistensi Produksi Nata Dalam Media Fermentasi Yang Mengandung Hidrolisat Ubi Kayu

“…Menurut Seumahu et al (2007) pada proses fermentasi tradisional ternyata dapat melibatkan banyak jenis bakteri yang kualitasnya dapat dipantau dengan melihat profil Amplified Ribosomal DNA Restriction Analysis (ARDRA) komunitas bakteri selama fermentasi Nata de coco. Dinamika yang terjadi pada komunitas bakteri dapat berpengaruh positif terhadap hasil fermentasi seperti pada tempe (Barus, 2008;Efriwati, 2013;Seumahu et al, 2013), susu dan keju (Neviani et al, 2013). Kombinasi kondisi optimum dan dinamika komunitas bakteri dapat digunakan sebagai dasar pertimbangan bagi pengembangan industri yang memproduksi selulosa dengan produktifitas dan stabilitas yang tinggi.…”