Metagenomic analysis of microbial community in over-fermented tempeh

Abstract

Abstract. Pangastuti A, Alfisah RK, Istiana NI, Sari SLA, Setyaningsih R, Susilowati A, Purwoko T. 2019. Metagenomic analysis of microbial community in over-fermented tempeh. Biodiversitas 20: 1106-1114. Tempeh is a traditional Indonesian food which is made from soybeans through a fermentation process using Rhizopus as a starter culture. Tempeh is now considered as a functional food with many beneficial effects to human health beyond its nutritional value. The microbial community during the further fermentation process of tempeh give typical characteristic taste and flavor. Therefore the over-fermented tempeh is used as a flavoring in some dishes. Metagenomic analysis needed to know the involvement of microbial communities since most of the microbes involved in further fermentation process are unculturable. This research aimed to study the diversity of the microbial community in the over-fermented tempeh (72 hours) using the metagenomic analysis. Seventeen OTUs of fungi in over-fermented tempeh were detected. Among them, 9 OTUs had significant abundance: six species were identified as Tryblidiopsis sichuanensis, Candida sp.2_1., Kluyveromyces marxianus, Trichosporon asahii, Trichosporon gracile, and Trichosporon ovoides, one species was identified in the order level Mucorales, and two fungi species could not be determined. Species of the order Mucorales was the dominant species in over-fermented tempeh (72 hours) with a relative abundance of 62.46%, followed by Kluyveromyces marxianus with a relative abundance of 3698%. Meanwhile, 132 OTUs of the bacterial community was detected, the predominant 10 genera were Chryseobacterium, Lactococcus, Lactobacillus, Streptococcus, Acetobacter, Novosphingobium, Comamonas, Escherichia, Klebsiella, and Stenotrophomonas, in which Lactobacillus agilis, Lactococcus sp., and Klebsiella sp., were most abundant with relative abundance of 27%, 26.3%, and 13% respectively.

Shotgun Metagenomic Analysis Reveals New Insights into Bacterial Community Profiles in Tempeh

“…Study of the microbial community of EMP and WJB tempeh samples using metagenomic16S rRNA sequencing analysis [6,7,8] is consistent with the result of shotgun metagenome sequencing analysis in this study, i.e., Proteobacteria, Firmicutes, and Bacteroidetes were the three most abundant phyla in either EMP or WJB tempeh. However, Firmicutes was reported as the most abundant phylum in amplicon sequencing study, while in shotgun metagenomics study, the most abundant phylum was Proteobacteria.…”

“…The microbial ecology study employing shotgun metagenomic analysis on samples could enhance our knowledge on both taxonomic and functional pro ling of fermented food microbial community. Previous metagenomic studies microbial community during tempeh production were conducted by employing amplicon sequencing targeting V4 region of 16S rRNA gene [6,7,8]. These studies that focused on the dynamic taxonomic pro le of the microbial community from tempeh metagenome samples and indicated that Firmicutes was the predominant phylum.…”

Shotgun Metagenomic Analysis Reveals New Insights into Bacterial Community Profiles in Tempeh

“…These studies focused on the dynamic taxonomic pro le of the microbial community from tempeh metagenome samples and indicated that Firmicutes was the predominant phylum. Some genera such as Lactobacillus, Streptococcus, and Weisella from Firmicutes phylum known as probiotics are also reported in this study [4,5,6]. Tempeh is generally cooked before consumption and might act as a non-viable probiotics source.…”

Shotgun metagenomic analysis reveals new insights into bacterial community profiles in tempeh

“…These studies focused on the dynamic taxonomic profile of the microbial community from tempeh metagenome samples and indicated that Firmicutes was the predominant phylum. Some genera such as Lactobacillus , Streptococcus , and Weisella from Firmicutes phylum known as probiotics are also reported in this study [ 4 – 6 ]. Tempeh is generally cooked before consumption and might act as an inactivated probiotics source.…”