Metabolite profiling highlights the effect of microbial intervention in the soaking step of tempe

Riyanto, Rifqi Ahmad; Fukusaki, Eiichiro; Putri, Sastia Prama

doi:https://doi.org/10.1111/ijfs.17481

Metabolite profiling highlights the effect of microbial intervention in the soaking step of tempe

Riyanto, Rifqi Ahmad; Fukusaki, Eiichiro; Putri, Sastia Prama

International Journal of Food Science and Technology, 2024, 59(10), 7414-7425

アクセス数:484件（2025-07-11 20:06 集計）

固定URL: https://hdl.handle.net/11094/98300

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タイトル	Metabolite profiling highlights the effect of microbial intervention in the soaking step of tempe
著者	著者名 Riyanto, Rifqi Ahmad
	NRID 1000040273594 1000040273594 ORCID 0000-0003-3069-5547 0000-0003-3069-5547 researchmap permalink fukusaki-eiichiro fukusaki-eiichiro Scopus Author ID 35473325000 35473325000 著者名 Fukusaki, Eiichiro
	NRID 1000050729796 1000050729796 ORCID 0000-0002-3045-4252 0000-0002-3045-4252 researchmap permalink SastiaPutri SastiaPutri Scopus Author ID 34870566300 34870566300 著者名 Putri, Sastia Prama
キーワード等	Gas chromatography–mass spectrometry
	lactic acid bacteria
	metabolomics
	tempe
	yeast
内容	Riyanto R.A., Fukusaki E., Putri S.P. Metabolite profiling highlights the effect of microbial intervention in the soaking step of tempe. International Journal of Food Science and Technology 59, 7414 (2024); https://doi.org/10.1111/ijfs.17481.
抄録	Soaking of soybeans is an essential step in tempe fermentation. Owing to the uncontrolled microflora, spontaneous soaking during tempe production leads to inconsistencies in tempe quality. Common methods to control it include the addition of acids or microbial starters. Despite knowing the benefits, their impact on tempe's composition was less understood. In this study, prior to tempe fungal fermentation, soybeans were soaked with Lactiplantibacillus plantarum NBRC 101978 and Pichia burtonii NBRC 0844. Tempe samples were subjected to comprehensive analysis using a widely targeted gas chromatography–mass spectrometry (GC–MS) metabolomics approach and evaluation of physical characteristics. A total of 100 metabolites of sugars, amino acids, fatty acids, and organic acids were annotated in all samples. Principal component analysis (PCA) explaining 47.6% of the variance showed that microbial interventions led to alterations in the metabolome of all samples, including the accumulation of amino acids in lactic acid bacteria (LAB)-soaked soybean tempe and tyramine in yeast-soaked soybean tempe. Unlike chemically added soaked soybean tempe, microbial intervention significantly reduced the relative intensity levels of several sugars by more than twofold. Furthermore, microbial interventions in the tempe-soaking step significantly elevated the levels of bioactive metabolites more than twofold. The introduction of microbial interventions in the tempe-soaking step also influences the physical characteristics of the end product. These findings merit further consideration for tempe development and the food industry.
出版者	John Wiley and Sons Inc
収録物名	International Journal of Food Science and Technology
巻(号)	59(10)
ページ	7414-7425
刊行年月	2024-10-01
言語	英語
ハンドルURL	https://hdl.handle.net/11094/98300
PISSN	09505423
eISSN	13652621
関連情報 (isIdenticalTo)	DOI (出版社版) https://doi.org/10.1111/ijfs.17481
アクセス権	open access
権利情報	This article is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
出版タイプ	Version of Record
カテゴリ	学術雑誌論文 Journal Article

資源タイプ	学術雑誌論文
ローカル資源タイプ	学術雑誌論文
DCTERMS.bibliographicCitation	International Journal of Food Science and Technology. 2024, 59(10), p. 7414-7425
DC.title	Metabolite profiling highlights the effect of microbial intervention in the soaking step of tempe
DC.creator	Riyanto, Rifqi Ahmad
	Fukusaki, Eiichiro
	Putri, Sastia Prama
DC.publisher	John Wiley and Sons Inc
DC.language' scheme='DCTERMS.RFC1766	英語
DCTERMS.issued' scheme='DCTERMS.W3CDTF	2024-10-01
DC.identifier	https://doi.org/10.1111/ijfs.17481
DC.subject	Gas chromatography–mass spectrometry
	lactic acid bacteria
	metabolomics
	tempe
	yeast
DC.description	Riyanto R.A., Fukusaki E., Putri S.P. Metabolite profiling highlights the effect of microbial intervention in the soaking step of tempe. International Journal of Food Science and Technology 59, 7414 (2024); https://doi.org/10.1111/ijfs.17481.
DCTERMS.abstract	Soaking of soybeans is an essential step in tempe fermentation. Owing to the uncontrolled microflora, spontaneous soaking during tempe production leads to inconsistencies in tempe quality. Common methods to control it include the addition of acids or microbial starters. Despite knowing the benefits, their impact on tempe's composition was less understood. In this study, prior to tempe fungal fermentation, soybeans were soaked with Lactiplantibacillus plantarum NBRC 101978 and Pichia burtonii NBRC 0844. Tempe samples were subjected to comprehensive analysis using a widely targeted gas chromatography–mass spectrometry (GC–MS) metabolomics approach and evaluation of physical characteristics. A total of 100 metabolites of sugars, amino acids, fatty acids, and organic acids were annotated in all samples. Principal component analysis (PCA) explaining 47.6% of the variance showed that microbial interventions led to alterations in the metabolome of all samples, including the accumulation of amino acids in lactic acid bacteria (LAB)-soaked soybean tempe and tyramine in yeast-soaked soybean tempe. Unlike chemically added soaked soybean tempe, microbial intervention significantly reduced the relative intensity levels of several sugars by more than twofold. Furthermore, microbial interventions in the tempe-soaking step significantly elevated the levels of bioactive metabolites more than twofold. The introduction of microbial interventions in the tempe-soaking step also influences the physical characteristics of the end product. These findings merit further consideration for tempe development and the food industry.
DC.rights	This article is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
DC.format	98300
citation_title	Metabolite profiling highlights the effect of microbial intervention in the soaking step of tempe
citation_author	Riyanto, Rifqi Ahmad
	Fukusaki, Eiichiro
	Putri, Sastia Prama
citation_publisher	John Wiley and Sons Inc
citation_language	英語
citation_date	2024-10-01
citation_journal_title	International Journal of Food Science and Technology
citation_volume	59
citation_issue	10
citation_firstpage	7414
citation_lastpage	7425
citation_doi	https://doi.org/10.1111/ijfs.17481
citation_public_url	https://hdl.handle.net/11094/98300

Metabolite profiling highlights the effect of microbial intervention in the soaking step of tempe

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