Open AccessThe effect of starter culture on bacterial profile in soybean tempeh
Author(s) -
Theodorus Eko Pramudito,
Erika Putri,
E. Paluphi,
Y. Yogiara
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(1).436
Subject(s) - starter , food science , firmicutes , biology , bacteria , bacteroidetes , microbiological culture , fermentation starter , microbiology and biotechnology , 16s ribosomal rna , lactic acid , genetics
The bacterial population in soybean tempeh can be affected by many factors such ashygiene and preparation procedure of the soybean. In this study, we investigate the effectof different tempeh starter culture on the bacterial profile in comparison to other factors.The bacterial profile of five commercial tempeh made with different processingtechniques and three samples made with different starter culture were analyzed usingquantitative polymerase chain reaction (qPCR). The phylum Verrucomicrobia was onlydetected in commercial tempeh from unstandardized home-scale industries. Bacteroideteswere present in commercial tempeh and samples made with starter that contains cassavabased materials. Commercial tempeh from standardized medium-scale industries containsfewer total bacteria than those from home-scale industries. The addition of starter culturefor tempeh production can increase the number of total bacteria compared to uninoculatedsoybeans. However, there was no difference in total bacterial amount between starterculture variation. Bacterial profiles of all samples were dominated by Firmicutes excepttempeh with the starter culture Cap Jago that is dominated by Gammaproteobacteria. Thisstudy showed that although the type of starter culture did not significantly contribute tototal bacteria in tempeh, it can influence the bacterial profile of the product on phylumlevel.