Phylogenetic analyses based on ITS regions of rDNA identified five Rhizopus strains from tempeh as R. delemar and R. oryzae

Khasanah, Mangunatun; Sjamsuridzal, Wellyzar; Oetari, Ariyanti; Santoso, Iman; Roosheroe, I. G.

doi:10.1063/1.5064138

Cited by 2 publications

(1 citation statement)

References 11 publications

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“…Recent molecular studies reported that several strains that were previously morphologically identified as R. oligosporus (UICC 27, UICC 40, UICC 51, UICC 67) and R. arrhizus (UICC 26, UICC39, and UICC 121) were genetically identified as R. delemar CBS 120.12(T) through rDNA Internal Transcribed Spacer (ITS) sequencing (Khasanah et al., 2018; Vebliza et al., 2018). Rhizopus arrhizus can form vitamin B2, nicotinic acid, nicotinamide, and vitamin B6 (Keuth & Bisping, 1993).…”

Section: Resultsmentioning

confidence: 99%

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Ahnan-Winarno

Cordeiro

Winarno

et al. 2021

Comp Rev Food Sci Food Safe

147

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Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product. Although there is a growing body of literature on tempeh, most research has focused on unfermented soybeans, thus the impact of tempeh fermentation on biological properties of soybeans has been largely left scattered. The objective of this review is to summarize the literature of tempeh fermentation over the past 60 years. A search of articles on tempeh published from 1960 to 2020 was performed using the Cochrane Library, Web of Science, EBSCOhost FSTA database, and Google Scholar. References from identified articles were reviewed for additional sources. In total, 321 papers were selected for this review, of which 64 papers were related to the health benefits of tempeh. This review concluded that sufficient evidence exists in the literature supporting tempeh fermentation as a low‐cost, health‐promoting, and sustainable food processing technology to produce protein‐rich foods using various beans, legumes, and grains. This comprehensive review suggests further studies are needed on tempeh fermentation and its impact on human health; research and standardization of nonsoy tempeh; assessment of food safety‐improving modification in tempeh production system; and initiatives supporting the sourcing of local ingredients in tempeh production.

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Section: Resultsmentioning

confidence: 99%

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Ahnan-Winarno

Cordeiro

Winarno

et al. 2021

Comp Rev Food Sci Food Safe

147

View full text Add to dashboard Cite

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The effect of the use of commercial tempeh starter on the diversity of Rhizopus tempeh in Indonesia

Sjamsuridzal

Khasanah

Febriani

et al. 2021

Sci Rep

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At present, only a single Rhizopus species, R. microsporus, can be found in fresh tempeh produced in Java, Indonesia. The loss of diversity of Rhizopus in tempeh has been associated with the widespread use of commercial tempeh starter in Indonesia since the 2000s. However, the identities of the previous Rhizopus strains associated with tempeh, which have been preserved in a culture collection in Indonesia, have not been verified. The present study aimed to verify the identities of 22 Rhizopus strains isolated from tempeh produced using the traditional tempeh starters from the 1960s to the 2000s. Phylogenetic analysis based on the ITS regions in the rRNA gene sequence data, revealed that the Rhizopus strains belonged to the species R. arrhizus (five strains); R. delemar (14 strains); and R. microsporus (three strains). Verification of the identities of these Rhizopus strains in the present study confirmed the loss of diversity of Rhizopus species in tempeh produced in Indonesia, particularly in Java. Our findings confirmed that the morphological changes in Rhizopus species isolated from tempeh as a result of centuries of domestication.

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Phylogenetic analyses based on ITS regions of rDNA identified five Rhizopus strains from tempeh as R. delemar and R. oryzae

Cited by 2 publications

References 11 publications

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

The effect of the use of commercial tempeh starter on the diversity of Rhizopus tempeh in Indonesia

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