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DYNAMICS OF MICROBIAL COMMUNITY DURING TEMPEH FERMENTATION

BIOTROPIA · Vol. 28 No. 1 (2021) · hlm. 11–20

DOI
10.11598/btb.0.0.0.820
ISSN
1907-770X, 0215-6334
Terbit
2021-04-29
Penerbit
SEAMEO BIOTROP
Bahasa
en
Lisensi
creativecommons.org/licenses/by-nc-nd/4.0

Abstrak

Tempeh is sliceable soybean-cake fermented by Rhizopus oligosporus. Various bacteria were detected in tempeh employing cultivation technique with limited information about their origin or sources. The present study aimed to examine the source/s of bacterial community in tempeh by combining metagenomics analysis and cultivation technique. Samples were obtained from a number of steps in tempeh production employing two-times boiling of soybean (WJB tempeh production). All samples were plated on Enterobacteriaceae and Lactic Acid Bacteria medium. Total DNA were extracted directly from tempeh for metagenomics analysis, employing High-Throughput Sequencing (HTS) and cloned 16S rRNA genes. Firmicutes and Proteobacteria were the predominant and second dominant bacteria existed in fresh tempeh (FT) obtained by metagenomics analysis. In contrast, cultivation technique showed that Proteobacteria was the predominant phylum, suggested that most of the Firmicutes were not culturable. FT was dominated by Lactobacillus and Acetobacter. Both FT and soaking water (SW) were dominated by same species of Lactobacillus, i.e. L. delbreuckii and L. mucosae, indicated that SW was probably the source of bacterial community established in the final product of fermentation. Predominant bacteria in starter culture (SC), Acinetobacter, was not detected in FT, indicating that bacteria in SC might not play significant role in bacterial community development in FT.

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  • IPB University
  • Atma Jaya Catholic University of Indonesia
  • Universitas Sumatera Utara
  • University of Indonesia
  • Universitas Pattimura
  • Montana State University
  • State University of Makassar
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Rekan penulisOrganisasiArtikel bersama
Esti PuspitasariIPB University4
İman RusmanaIPB University4
Nisa Rachmania MubarikIPB University4
Dwi SuryantoUniversitas Sumatera Utara3
Anja MeryandiniIPB University3
Aris Tri WahyudiIPB University3
Andreas Adhi SatyaAfiliasi tidak diketahui3
Widanarni WidanarniIPB University2
Amarila MalikUniversity of Indonesia2
Bibiana W. LayIPB University2
Yulin LestariIPB University2
Dedy Duryadi SolihinIPB University2
Cecilia Anna SeumahuUniversitas Pattimura2
Maria Indah PurnamasariMontana State University2
Rika Indri AstutiIPB University2
Yepy H. RustamAfiliasi tidak diketahui2
Nurul AiniIPB University1
Walter R. ErdelenIPB University1
Muhammad ZairinIPB University1
Ridwan AffandiIPB University1
Yusminah HalaState University of Makassar1
Sukenda SukendaIPB University1
Budi TjahjonoIPB University1
R. HarlingScottish Agricultural College1
SumardiAfiliasi tidak diketahui1
Maggy T HenawidjajaIPB University1
T Resnawati P UrwadariaAfiliasi tidak diketahui1
Andi KhaeruniUniversitas Halu Oleo1
Budi TjahjonoIPB University1
Meity Suradji SinagaIPB University1
Ari SusilowatiSebelas Maret University1
Suryo WiyonoIPB University1
Rasti SaraswatiAfiliasi tidak diketahui1
Ratih Dewi HastutiIPB University1
. EFRIWATIAfiliasi tidak diketahui1
Lilis NuraidaIPB University1
Gayuh RahayuIPB University1
Tati BarusAtma Jaya Catholic University of Indonesia1
IVAN HANJAYAAtma Jaya Catholic University of Indonesia1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.biotrop.org/index.php/biotropia/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">DYNAMICS OF MICROBIAL COMMUNITY DURING TEMPEH FERMENTATION</dc:title>
	<dc:creator xml:lang="en">Suwanto, Antonius</dc:creator>
	<dc:subject xml:lang="en">Firmicutes</dc:subject>
	<dc:subject xml:lang="en">high-throughput sequencing</dc:subject>
	<dc:subject xml:lang="en">Proteobacteria</dc:subject>
	<dc:subject xml:lang="en">starter culture</dc:subject>
	<dc:subject xml:lang="en">tempeh</dc:subject>
	<dc:description xml:lang="en">Tempeh is sliceable soybean-cake fermented by Rhizopus oligosporus. Various bacteria were detected in tempeh employing cultivation technique with limited information about their origin or sources. The present study aimed to examine the source/s of bacterial community in tempeh by combining metagenomics analysis and cultivation technique. Samples were obtained from a number of steps in tempeh production employing two-times boiling of soybean (WJB tempeh production). All samples were plated on Enterobacteriaceae and Lactic Acid Bacteria medium. Total DNA were extracted directly from tempeh for metagenomics analysis, employing High-Throughput Sequencing (HTS) and cloned 16S rRNA genes. Firmicutes and Proteobacteria were the predominant and second dominant bacteria existed in fresh tempeh (FT) obtained by metagenomics analysis. In contrast, cultivation technique showed that Proteobacteria was the predominant phylum, suggested that most of the Firmicutes were not culturable. FT was dominated by Lactobacillus and Acetobacter. Both FT and soaking water (SW) were dominated by same species of Lactobacillus, i.e. L. delbreuckii and L. mucosae, indicated that SW was probably the source of bacterial community established in the final product of fermentation. Predominant bacteria in starter culture (SC), Acinetobacter, was not detected in FT, indicating that bacteria in SC might not play significant role in bacterial community development in FT.</dc:description>
	<dc:publisher xml:lang="en">SEAMEO BIOTROP</dc:publisher>
	<dc:date>2021-04-29</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.biotrop.org/index.php/biotropia/article/view/820</dc:identifier>
	<dc:identifier>10.11598/btb.0.0.0.820</dc:identifier>
	<dc:source xml:lang="en">BIOTROPIA; Vol. 28 No. 1 (2021): BIOTROPIA Vol. 28 No. 1  April 2021 ; 11 - 20</dc:source>
	<dc:source>1907-770X</dc:source>
	<dc:source>0215-6334</dc:source>
	<dc:source>10.11598/btb.2021.28.1.</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.biotrop.org/index.php/biotropia/article/view/820/634</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2020 BIOTROPIA - The Southeast Asian Journal of Tropical Biology</dc:rights>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-nc-nd/4.0</dc:rights>
</oai_dc:dc>