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

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Identifier to cite or link to this item: https://hdl.handle.net/11094/98300

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Title
Metabolite profiling highlights the effect of microbial intervention in the soaking step of tempe
Creator
CreatorName
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
CreatorName
Fukusaki, Eiichiro
NRID
1000050729796 1000050729796
ORCID
0000-0002-3045-4252 0000-0002-3045-4252
researchmap permalink
SastiaPutri SastiaPutri
Scopus Author ID
34870566300 34870566300
CreatorName
Putri, Sastia Prama
Subject
Gas chromatography–mass spectrometry
lactic acid bacteria
metabolomics
tempe
yeast
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.
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.
Publisher
John Wiley and Sons Inc
Source Title
International Journal of Food Science and Technology
Volume (Issue)
59(10)
Page
7414-7425
Date of Issued
2024-10-01
Language
English
Handle URL
https://hdl.handle.net/11094/98300
PISSN
09505423
eISSN
13652621
Relation.isIdenticalTo
DOI (Publisher Version)
https://doi.org/10.1111/ijfs.17481
Access Rights
open access
CopyRight
This article is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
oaire:version
Version of Record
Category
学術雑誌論文 Journal Article