Abstract
Tempeh, a soybean product from Indonesia, is created through fermentation by Rhizopus spp. and associated bacteria. Here, we aim to get an overview of the variability of the tempeh microbiota across Indonesia and disentangle influencing factors. We found high variability in bacterial abundance (103 – 109 copies g-1), richness (nASV=40 – 175 ASVs), and diversity (H’ = 0.9 – 3.5) in tempeh. The primary factor affecting this variation was the region, where the tempeh was produced. Interestingly, tempeh samples obtained from geographically close areas tended to share similar bacterial profiles, suggesting "terroir" of tempeh. Additionally, tempeh wrapped in leaf had a higher abundance of enterobacteria in comparison to tempeh wrapped in plastic but also tended to have a higher total bacterial and lactobacilli. Despite all variability, the tempeh core microbiome consists Lactobacillales and Enterobacteriales. These findings confirm the expected diversity of traditional tempeh, and highlight the strong regional influence observed across Indonesia.
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