Lipolytic bacteria and the dynamics of flavor production in Indonesian tempeh

Abstract. Nur N, Meryandini A, Suhartono MT, Suwanto A. 2020 Lipolytic bacteria and the dynamics of flavor production in Indonesian Tempeh. Biodiversitas 21: 3818-3825. During the process of tempeh maturation, lipolytic bacteria become an integral part of tempeh and even have important roles in dete...

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Autores principales:	Naswandi Nur, Anja Meryandini, Maggy Thenawidjaja Suhartono, Antonius Suwanto
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2020
Materias:	16s rrna free fatty acid gc-fid lipolysis tempe Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/5fe7c73d5bfb439cbc3ab1b2431c0329
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spelling	oai:doaj.org-article:5fe7c73d5bfb439cbc3ab1b2431c03292021-11-22T12:17:57ZLipolytic bacteria and the dynamics of flavor production in Indonesian tempeh1412-033X2085-472210.13057/biodiv/d210850https://doaj.org/article/5fe7c73d5bfb439cbc3ab1b2431c03292020-07-01T00:00:00Zhttps://smujo.id/biodiv/article/view/6232https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Nur N, Meryandini A, Suhartono MT, Suwanto A. 2020 Lipolytic bacteria and the dynamics of flavor production in Indonesian Tempeh. Biodiversitas 21: 3818-3825. During the process of tempeh maturation, lipolytic bacteria become an integral part of tempeh and even have important roles in determining the quality of resulting tempeh. This study was conducted to examine correlation between lipolytic bacteria which were present in three tempeh samples i.e. CMG, EMP, RTI, and their roles in liberation of free fatty acid. Lipolytic bacteria were found in each tempeh sample which were approximately 0.1 % of total bacterial population. CMG harbored the highest lipolytic bacterial population at 1.04 × 106 cfu g-1 followed by EMP at 2.88 × 105 cfu g-1, and RTI at 1.72 × 104 cfu g-1. Tempeh aroma and texture showed strong correlation between the numbers of bacterial population during the period or stages of tempeh maturation. Moreover, we also found a unique correlation between dynamic of lipolytic population and aroma changes. Free fatty acid profiling indicates that lipolysis activity was presence during fermentation of tempe where each tempeh samples showed some differences in liberation of dominant free fatty acid. 16S rRNA sequencing from a hundred of lipolytic isolates was identified and classified as member of the phylum Proteobacteria, Firmicutes, and Actinobacteria, other isolates were classified as uncultured clone.Naswandi NurAnja MeryandiniMaggy Thenawidjaja SuhartonoAntonius SuwantoMBI & UNS Soloarticle16s rrnafree fatty acidgc-fidlipolysistempeBiology (General)QH301-705.5ENBiodiversitas, Vol 21, Iss 8 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	16s rrna free fatty acid gc-fid lipolysis tempe Biology (General) QH301-705.5
spellingShingle	16s rrna free fatty acid gc-fid lipolysis tempe Biology (General) QH301-705.5 Naswandi Nur Anja Meryandini Maggy Thenawidjaja Suhartono Antonius Suwanto Lipolytic bacteria and the dynamics of flavor production in Indonesian tempeh
description	Abstract. Nur N, Meryandini A, Suhartono MT, Suwanto A. 2020 Lipolytic bacteria and the dynamics of flavor production in Indonesian Tempeh. Biodiversitas 21: 3818-3825. During the process of tempeh maturation, lipolytic bacteria become an integral part of tempeh and even have important roles in determining the quality of resulting tempeh. This study was conducted to examine correlation between lipolytic bacteria which were present in three tempeh samples i.e. CMG, EMP, RTI, and their roles in liberation of free fatty acid. Lipolytic bacteria were found in each tempeh sample which were approximately 0.1 % of total bacterial population. CMG harbored the highest lipolytic bacterial population at 1.04 × 106 cfu g-1 followed by EMP at 2.88 × 105 cfu g-1, and RTI at 1.72 × 104 cfu g-1. Tempeh aroma and texture showed strong correlation between the numbers of bacterial population during the period or stages of tempeh maturation. Moreover, we also found a unique correlation between dynamic of lipolytic population and aroma changes. Free fatty acid profiling indicates that lipolysis activity was presence during fermentation of tempe where each tempeh samples showed some differences in liberation of dominant free fatty acid. 16S rRNA sequencing from a hundred of lipolytic isolates was identified and classified as member of the phylum Proteobacteria, Firmicutes, and Actinobacteria, other isolates were classified as uncultured clone.
format	article
author	Naswandi Nur Anja Meryandini Maggy Thenawidjaja Suhartono Antonius Suwanto
author_facet	Naswandi Nur Anja Meryandini Maggy Thenawidjaja Suhartono Antonius Suwanto
author_sort	Naswandi Nur
title	Lipolytic bacteria and the dynamics of flavor production in Indonesian tempeh
title_short	Lipolytic bacteria and the dynamics of flavor production in Indonesian tempeh
title_full	Lipolytic bacteria and the dynamics of flavor production in Indonesian tempeh
title_fullStr	Lipolytic bacteria and the dynamics of flavor production in Indonesian tempeh
title_full_unstemmed	Lipolytic bacteria and the dynamics of flavor production in Indonesian tempeh
title_sort	lipolytic bacteria and the dynamics of flavor production in indonesian tempeh
publisher	MBI & UNS Solo
publishDate	2020
url	https://doaj.org/article/5fe7c73d5bfb439cbc3ab1b2431c0329
work_keys_str_mv	AT naswandinur lipolyticbacteriaandthedynamicsofflavorproductioninindonesiantempeh AT anjameryandini lipolyticbacteriaandthedynamicsofflavorproductioninindonesiantempeh AT maggythenawidjajasuhartono lipolyticbacteriaandthedynamicsofflavorproductioninindonesiantempeh AT antoniussuwanto lipolyticbacteriaandthedynamicsofflavorproductioninindonesiantempeh
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Lipolytic bacteria and the dynamics of flavor production in Indonesian tempeh

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