The effect of starter culture on bacterial profile in soybean tempeh

Putri E. G. A., . and Pramudito T. E., . and Paluphi E., . and Yogiara Y., . The effect of starter culture on bacterial profile in soybean tempeh. pp. 380-389. ISSN 2550-2166

The bacterial population in soybean tempeh can be affected by many factors such as hygiene and preparation procedure of the soybean. In this study we investigate the effect of different tempeh starter culture on the bacterial profile in comparison to other factors. The bacterial profile of five commercial tempeh made with different processing techniques and three samples made with different starter culture were analyzed using quantitative polymerase chain reaction (qPCR). The phylum Verrucomicrobia was only detected in commercial tempeh from unstandardized home-scale industries. Bacteroidetes were present in commercial tempeh and samples made with starter that contains cassava based materials. Commercial tempeh from standardized medium-scale industries contains fewer total bacteria than those from home-scale industries. The addition of starter culture for tempeh production can increase the number of total bacteria compared to uninoculated soybeans. However there was no difference in total bacterial amount between starter culture variation. Bacterial profiles of all samples were dominated by Firmicutes except tempeh with the starter culture Cap Jago that is dominated by Gammaproteobacterial. This study showed that although the type of starter culture did not significantly contribute to total bacteria in tempeh it can influence the bacterial profile of the product on phylum level.

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Abstract

The bacterial population in soybean tempeh can be affected by many factors such as hygiene and preparation procedure of the soybean. In this study we investigate the effect of different tempeh starter culture on the bacterial profile in comparison to other factors. The bacterial profile of five commercial tempeh made with different processing techniques and three samples made with different starter culture were analyzed using quantitative polymerase chain reaction (qPCR). The phylum Verrucomicrobia was only detected in commercial tempeh from unstandardized home-scale industries. Bacteroidetes were present in commercial tempeh and samples made with starter that contains cassava based materials. Commercial tempeh from standardized medium-scale industries contains fewer total bacteria than those from home-scale industries. The addition of starter culture for tempeh production can increase the number of total bacteria compared to uninoculated soybeans. However there was no difference in total bacterial amount between starter culture variation. Bacterial profiles of all samples were dominated by Firmicutes except tempeh with the starter culture Cap Jago that is dominated by Gammaproteobacterial. This study showed that although the type of starter culture did not significantly contribute to total bacteria in tempeh it can influence the bacterial profile of the product on phylum level.

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Item Type:	Article
AGROVOC Term:	Tempeh
AGROVOC Term:	Soybean products
AGROVOC Term:	Starter cultures
AGROVOC Term:	Rhizopus
AGROVOC Term:	Rhizopus oligosporus
AGROVOC Term:	Fermentation
AGROVOC Term:	Food processing
AGROVOC Term:	Polymerase chain reaction
AGROVOC Term:	Quantitative analytical techniques
AGROVOC Term:	Bacterial counting
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10230

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