Whole genome analysis of Klebsiella: Unique genes associated with isolates from Indonesian tempeh

Cesrany, Mahaldika; Yulandi, Adi; Rusmana, Iman; Suwanto, Antonius

doi:10.21161/mjm.98716

Cited by 6 publications

(5 citation statements)

References 28 publications

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“…pneumoniae isolates from Indonesian tempeh could be considered as non-pathogenic group (Cesrany et al, 2017). This study also suggested that K. pneumoniae in fresh tempeh were primarily originated from soybean which also serves as the main ingredient of traditional tempeh.…”

Section: The Source Of Enterobacteriaceae In Tempehmentioning

confidence: 60%

Dominant Enterobacteriaceae in tempeh were primarily originated from soybean

Ilham

Wijaya²,

Suwanto

et al. 2021

Food Sci Biotechnol

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During tempeh production, boiling was considered as heat treatment that could significantly reduce or eliminate bacterial population in soybean before fungal inoculation. The objective of this study was to enumerate and trace Enterobacteriaceae communities in pre-boiling soybean, post-boiling soybean, and fresh tempeh designated as RTI and EMP. Standard plate count and qRT-PCR were employed to determine the culturable and non-culturable bacteria, while Enterobacterial Repetitive Intragenic Consensus PCR was conducted to determine the intraspecies genomic variations. Fresh tempeh from both RTI and EMP contained approximately 10 7 and 10 8 CFU/g of Enterobacteriaceae respectively. The number of bacteria in pre-boiling soybean were 10,000 times lower than in fresh tempeh. Our study showed that most Enterobacteriaceae were severely injured or quiescent during boiling process and quickly recovered up to 10 9 CFU/g in fresh tempeh. Some Klebsiella isolates found in tempeh were genetically identical to isolates in soybean, but different from those of medical isolates. This study suggested that soybean could be the main origin of Klebsiella in fresh tempeh.

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Section: The Source Of Enterobacteriaceae In Tempehmentioning

confidence: 60%

Dominant Enterobacteriaceae in tempeh were primarily originated from soybean

Ilham

Wijaya²,

Suwanto

et al. 2021

Food Sci Biotechnol

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“…In Indonesia, harmless Klebsiella spp. that did not have virulence‐associated genes, for example, rmpA , could be found in most tempehs (Cesrany, Yulandi, Rusmana, & Suwanto, 2017).…”

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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“…Among these MAGs, five were in the species level of taxonomic rank. Some K. pneumoniae isolates from EMP and WJB tempeh fully sequenced and subjected to genomic comparison to pathogenic strain in the previous study [ 30 ]. K. pneumoniae is known to produce vitamin B 12 during tempeh fermentation [ 31 ].…”

Section: Discussionmentioning

confidence: 99%

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

et al. 2020

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Objective Amplicon sequencing targeting 16S ribosomal RNA (rRNA) has been widely used to profile the microbial community from fermented food samples. However, polymerase chain reaction (PCR) steps on amplicon sequencing analysis and intragenomic heterogeneity within 16S rRNA are believed to contribute to bias in estimating microbial community composition. As potential paraprobiotics sources, a comprehensive profiling study of tempeh microbial ecology could contribute to tempeh product development. This study employed a shotgun metagenomic approach, where metagenome fragments from tempeh samples were sequenced directly for taxonomic and functional profiling analysis. Results Taxonomic profiling showed that Proteobacteria, Firmicutes, and Bacteroidetes were the dominant phyla from the shotgun metagenomic analysis in all tempeh samples. In terms of composition, this shotgun metagenomic study revealed that Proteobacteria was the most abundant phylum. Functional profiling showed that iron complex outer-membrane recepter protein (KEGG ID: K02014) was the most transcribed gene based on this metagenomic analysis. The metagenome-assembled genomes (MAGs) results from the binning pipeline could reveal almost complete whole genome sequence of Lactobacillus fermentum, Enterococcus cecorum, Escherichia coli, Klebsiella pneumoniae, and Acinetobacter baumannii.

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Whole genome analysis of Klebsiella: Unique genes associated with isolates from Indonesian tempeh

Cited by 6 publications

References 28 publications

Dominant Enterobacteriaceae in tempeh were primarily originated from soybean

Dominant Enterobacteriaceae in tempeh were primarily originated from soybean

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

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

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