Metagenomic analysis of microbial community in over-fermented tempeh

Abstract. Pangastuti A, Alfisah RK, Istiana NI, Sari SLA, Setyaningsih R, Susilowati A, Purwoko T. 2019. Metagenomic analysis of microbial community in over-fermented tempeh. Biodiversitas 20: 1106-1114. Tempeh is a traditional Indonesian food which is made from soybeans through a fermentation proce...

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Autores principales:	ARTINI PANGASTUTI, RIZAL KHOIRUN ALFISAH, NUR IFFAH ISTIANA, SITI LUSI ARUM SARI, RATNA SETYANINGSIH, ARI SUSILOWATI, TJAHJADI PURWOKO
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2019
Materias:	over fermented tempeh, fungi metagenomic, next-generation sequencing Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/faf4a56ffc6843fbbefec8c75d84bc2e
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spelling	oai:doaj.org-article:faf4a56ffc6843fbbefec8c75d84bc2e2021-11-21T21:40:39ZMetagenomic analysis of microbial community in over-fermented tempeh1412-033X2085-472210.13057/biodiv/d200423https://doaj.org/article/faf4a56ffc6843fbbefec8c75d84bc2e2019-03-01T00:00:00Zhttps://smujo.id/biodiv/article/view/3060https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Pangastuti A, Alfisah RK, Istiana NI, Sari SLA, Setyaningsih R, Susilowati A, Purwoko T. 2019. Metagenomic analysis of microbial community in over-fermented tempeh. Biodiversitas 20: 1106-1114. Tempeh is a traditional Indonesian food which is made from soybeans through a fermentation process using Rhizopus as a starter culture. Tempeh is now considered as a functional food with many beneficial effects to human health beyond its nutritional value. The microbial community during the further fermentation process of tempeh give typical characteristic taste and flavor. Therefore the over-fermented tempeh is used as a flavoring in some dishes. Metagenomic analysis needed to know the involvement of microbial communities since most of the microbes involved in further fermentation process are unculturable. This research aimed to study the diversity of the microbial community in the over-fermented tempeh (72 hours) using the metagenomic analysis. Seventeen OTUs of fungi in over-fermented tempeh were detected. Among them, 9 OTUs had significant abundance: six species were identified as Tryblidiopsis sichuanensis, Candida sp.2_1., Kluyveromyces marxianus, Trichosporon asahii, Trichosporon gracile, and Trichosporon ovoides, one species was identified in the order level Mucorales, and two fungi species could not be determined. Species of the order Mucorales was the dominant species in over-fermented tempeh (72 hours) with a relative abundance of 62.46%, followed by Kluyveromyces marxianus with a relative abundance of 3698%. Meanwhile, 132 OTUs of the bacterial community was detected, the predominant 10 genera were Chryseobacterium, Lactococcus, Lactobacillus, Streptococcus, Acetobacter, Novosphingobium, Comamonas, Escherichia, Klebsiella, and Stenotrophomonas, in which Lactobacillus agilis, Lactococcus sp., and Klebsiella sp., were most abundant with relative abundance of 27%, 26.3%, and 13% respectively.ARTINI PANGASTUTIRIZAL KHOIRUN ALFISAHNUR IFFAH ISTIANASITI LUSI ARUM SARIRATNA SETYANINGSIHARI SUSILOWATITJAHJADI PURWOKOMBI & UNS Soloarticleover fermented tempeh, fungi metagenomic, next-generation sequencingBiology (General)QH301-705.5ENBiodiversitas, Vol 20, Iss 4, Pp 1106-1114 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	over fermented tempeh, fungi metagenomic, next-generation sequencing Biology (General) QH301-705.5
spellingShingle	over fermented tempeh, fungi metagenomic, next-generation sequencing Biology (General) QH301-705.5 ARTINI PANGASTUTI RIZAL KHOIRUN ALFISAH NUR IFFAH ISTIANA SITI LUSI ARUM SARI RATNA SETYANINGSIH ARI SUSILOWATI TJAHJADI PURWOKO Metagenomic analysis of microbial community in over-fermented tempeh
description	Abstract. Pangastuti A, Alfisah RK, Istiana NI, Sari SLA, Setyaningsih R, Susilowati A, Purwoko T. 2019. Metagenomic analysis of microbial community in over-fermented tempeh. Biodiversitas 20: 1106-1114. Tempeh is a traditional Indonesian food which is made from soybeans through a fermentation process using Rhizopus as a starter culture. Tempeh is now considered as a functional food with many beneficial effects to human health beyond its nutritional value. The microbial community during the further fermentation process of tempeh give typical characteristic taste and flavor. Therefore the over-fermented tempeh is used as a flavoring in some dishes. Metagenomic analysis needed to know the involvement of microbial communities since most of the microbes involved in further fermentation process are unculturable. This research aimed to study the diversity of the microbial community in the over-fermented tempeh (72 hours) using the metagenomic analysis. Seventeen OTUs of fungi in over-fermented tempeh were detected. Among them, 9 OTUs had significant abundance: six species were identified as Tryblidiopsis sichuanensis, Candida sp.2_1., Kluyveromyces marxianus, Trichosporon asahii, Trichosporon gracile, and Trichosporon ovoides, one species was identified in the order level Mucorales, and two fungi species could not be determined. Species of the order Mucorales was the dominant species in over-fermented tempeh (72 hours) with a relative abundance of 62.46%, followed by Kluyveromyces marxianus with a relative abundance of 3698%. Meanwhile, 132 OTUs of the bacterial community was detected, the predominant 10 genera were Chryseobacterium, Lactococcus, Lactobacillus, Streptococcus, Acetobacter, Novosphingobium, Comamonas, Escherichia, Klebsiella, and Stenotrophomonas, in which Lactobacillus agilis, Lactococcus sp., and Klebsiella sp., were most abundant with relative abundance of 27%, 26.3%, and 13% respectively.
format	article
author	ARTINI PANGASTUTI RIZAL KHOIRUN ALFISAH NUR IFFAH ISTIANA SITI LUSI ARUM SARI RATNA SETYANINGSIH ARI SUSILOWATI TJAHJADI PURWOKO
author_facet	ARTINI PANGASTUTI RIZAL KHOIRUN ALFISAH NUR IFFAH ISTIANA SITI LUSI ARUM SARI RATNA SETYANINGSIH ARI SUSILOWATI TJAHJADI PURWOKO
author_sort	ARTINI PANGASTUTI
title	Metagenomic analysis of microbial community in over-fermented tempeh
title_short	Metagenomic analysis of microbial community in over-fermented tempeh
title_full	Metagenomic analysis of microbial community in over-fermented tempeh
title_fullStr	Metagenomic analysis of microbial community in over-fermented tempeh
title_full_unstemmed	Metagenomic analysis of microbial community in over-fermented tempeh
title_sort	metagenomic analysis of microbial community in over-fermented tempeh
publisher	MBI & UNS Solo
publishDate	2019
url	https://doaj.org/article/faf4a56ffc6843fbbefec8c75d84bc2e
work_keys_str_mv	AT artinipangastuti metagenomicanalysisofmicrobialcommunityinoverfermentedtempeh AT rizalkhoirunalfisah metagenomicanalysisofmicrobialcommunityinoverfermentedtempeh AT nuriffahistiana metagenomicanalysisofmicrobialcommunityinoverfermentedtempeh AT sitilusiarumsari metagenomicanalysisofmicrobialcommunityinoverfermentedtempeh AT ratnasetyaningsih metagenomicanalysisofmicrobialcommunityinoverfermentedtempeh AT arisusilowati metagenomicanalysisofmicrobialcommunityinoverfermentedtempeh AT tjahjadipurwoko metagenomicanalysisofmicrobialcommunityinoverfermentedtempeh
_version_	1718418681659129856

Metagenomic analysis of microbial community in over-fermented tempeh

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