Population Dynamics of Yeasts and Lactic Acid Bacteria (LAB) During Tempeh Production

Efriwati,; Suwanto, Antonius; Rahayu, Gayuh; Nuraida, Lilis

doi:10.4308/hjb.20.2.57

Cited by 41 publications

(33 citation statements)

References 17 publications

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“…During the solid-state fermentation of soybean, the molds incre ase the vitamin B6, riboflavin, and nicotinic acid (Bisping et al 1993). Efriwati et al (2013) reported yeast occurrence in the fermentation of soybean tempeh and the diversity of yeast was depended on the method of tempeh fermentation. The predominant yeast in over-fermented tempeh, Kluyveromyces marxianus, showed to have the species abundance of 36.98%.…”

Section: Resultsmentioning

confidence: 99%

Metagenomic analysis of microbial community in over-fermented tempeh

et al. 2019

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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.

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Section: Resultsmentioning

confidence: 99%

Metagenomic analysis of microbial community in over-fermented tempeh

et al. 2019

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“…While S. boulardii has been shown to be effective in preventing the recurrence of Clostridium difficile-induced pseudomembranous colitis as well as the antagonistic action of E. coli, the long-term advantages of using spores as probiotics is that they are heat-stable and can survive transit across the stomach barrier, properties that cannot be assured with other probiotic bacteria that are given in the vegetative form [61]. Yeasts are commonly present in many fermented foods [6,11,12,62] and starter culture [63]. Spore-forming bacteria could also be part of the microbial consortium in traditional Indonesian fermented foods, such as tempe [5] and tape [6,64] as well as their starter cultures [62].…”

Section: Potential Of Lactic Acid Bacteria Isolated From Indonesian Fmentioning

confidence: 99%

“…In tempe fermentation, soybeans are soaked overnight prior to inoculation with starter culture containing Rhizopus oligosporus as the primary microorganism. Acid fermentation involving LAB takes place during the soaking [10,11] and some growth of lactic acid bacteria commonly occurs during the stage of mold growth [5,12].…”

Section: Introductionmentioning

confidence: 99%

A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods

Nuraida

2015

Food Science and Human Wellness

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Traditional Indonesian fermented foods can be used as potential sources of probiotics as they commonly contain lactic acid bacteria (LAB), including species of Lactobacillus, Pediococcus, Enterococcus, Weisella and Leuconostoc. The occurrence of LAB in Indonesian fermented foods is not only limited to lactic fermented foods but is also present in foods with molds as the main starter culture. This review aims to describe the significance of Indonesian fermented foods as potential sources of probiotics and the potential of LAB from fermented foods to promote beneficial health effects. A number of in vitro studies have been carried out to assess the probiotic potential of LAB from fermented foods. Many LAB strains have met the basic requirements for them to be considered as probiotics and possess some functional properties contributing to positive health impacts. Hypocholesterolemic effects, stimulation of the immune system, and prevention of diarrhea by some probiotic strains have been shown in animal studies. However, human studies on the efficacy of probiotic strains are still limited. Two strains isolated from dadih, a fermented buffalo milk, are examples of promising probiotic strains that have gone through human studies. The potential probiotic properties of LAB in Indonesian fermented foods still need to be fully investigated to assess their impact on human health. The studies should also consider factors that may influence the functional properties of probiotics, both in foods and in humans.

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“…Furthermore, bacteria in tempeh is also known as one of the factors that play a role in the formation of a bitter taste in tempeh (Barus et al 2008). A diverse array of lactid acid bacteria and yeasts also play important role in Indonesian tempeh production (Efriwati et al 2013).…”

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confidence: 99%

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

2014

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Tempe merupakan salah satu makanan utama tradisional Indonesia yang terbuat dari kacang kedelai dengan fermentasi menggunakan cendawan Rhizopus oligosporus atau R. microsporus. Selama proses pengolahan, bakteri yang berasal dari lingkungan dan inokulum awal menjadi bagian yang tidak terpisahkan dari tempe, bahkan memiliki peranan yang penting dalam menentukan kualitas akhir pada tempe. Beberapa penelitian telah melaporkan keberadaan Klebsiella pneumoniae pada tempe sebagai salah satu bakteri penghasil vitamin B12 pada tempe. Akan tetapi, K. pneumoniae juga dikenal sebagai patogen oportunis penyebab penyakit pneumonia dan abses hati pada manusia. Pada penelitian ini, metode Enterobacterial Repetitive Intergenic ConsensusPolymerase Chain Reaction (ERIC-PCR) digunakan untuk membandingkan keragaman genetik K. pneumoniae pada tempe dibandingkan dengan isolat medis. Hasil penelitian ini menunjukkan bahwa secara genetik pneumoniae pada tempe berbeda dengan isolat medis. Kata kunci: ERIC-PCR, tempeKlebsiella pneumoniae, Klebsiella pneumoniae,

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Population Dynamics of Yeasts and Lactic Acid Bacteria (LAB) During Tempeh Production

Cited by 41 publications

References 17 publications

Metagenomic analysis of microbial community in over-fermented tempeh

Metagenomic analysis of microbial community in over-fermented tempeh

A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods

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

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