Abstract
Tempeh is an Indonesian traditional fermented food produced using Rhizopus as a starter culture. In practice, however, the starter culture as well as fermentation processes would yield a polymicrobial fermentation, which generated a unique tempeh flavor and texture. This condition makes Indonesian tempeh as one of the most complex fermented food, while at the same time would make it difficult to scale up tempeh production with uniform quality and consistency. The aim of this study was to compare a number of tempeh microbial communities employing Amplified Ribosomal Intergenic Sequence Analysis (ARISA). Fresh tempeh samples were obtained from tempeh producers in Java and Moluccas. 16S rRNA gene libraries and DNA sequencing were employed to analyze further the nature of bacterial diversity in two selected tempeh samples. The results of our study showed that different tempeh producer possessed different Bacterial ARISA (BARISA) or fungi ARISA (FARISA) profiles. However, BARISA profiles were found to be more discriminative than FARISA, and therefore BARISA would be more useful for tempeh genetic fingerprint or barcoding.
Highlights
Tempeh is a traditional fermented food consumed widely in Indonesia which is typically made from soybean with Rhizopus as a starter culture
In Indonesia, tempeh is produced by open fermentation which allowed the growth of naturallyoccuring bacteria which contributed to variation in sensory quality of tempeh
Fermentation processes were different between tempeh producers
Summary
Tempeh is a traditional fermented food consumed widely in Indonesia which is typically made from soybean with Rhizopus as a starter culture. It is estimated that there are more than 100.000 tempeh producers spread out all over Indonesia. This is one the primary reasons why there are many variation in tempeh flavor or texture amongst different region or producers (Astuti et al 2000). Traditional microbiological studies of tempeh production have been focused mostly on the fungi as starter, the growth of other microbial species such as bacteria and yeast during the process has been reported (Nout & Kiers 2005; Barus et al 2008). In Indonesia, tempeh is produced by open fermentation which allowed the growth of naturallyoccuring bacteria which contributed to variation in sensory quality of tempeh. As well as non-starter microorganisms associated with tempeh (secondary tempeh microbiota) could modify the physical and chemical
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