Metagenomic Analysis for Indigenous Microbial Diversity in Soaking Process of making Tempeh Jack beans (Canavalia ensiformis)

Vira Putri Yarlina^1* , Robi Andoyo¹ , Mohammad Djali¹ and Mohd Nizam Lani²

¹Food Industrial Technology Department, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Indonesia.

²Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia.

Corresponding Author Email: vira.putri.yarlina@unpad.ac.id

Jack Beans are a type of high-protein legume that can produce high nutritional value. One of the processed superfoods from Jack beans is tempeh. Soaking is essential in making tempeh as a pre-fermentation process utilizing microbial enzymes to increase product nutrition. The metagenomic analysis is a novel technique to know microbial communities based on culture-independent microorganisms. This study aims to determine the diversity of microbes in the soaking process at 12 hours and 24 hours. This analysis found ten OTUs genera, namely Prevotella, Bacillus, Paenibacillus, Staphylococcus, Lactobacillus, Pediococcus, Saccharofermentants, Klebsiella, Pantoea, and Acinetobacter. Phylum Firmicutes is dominant in the soaking of Jack beans with a difference of 53.24% 12 h soaking time and 47.89% 24 h soaking time. This finding contributes to controlling the quality production of making tempeh.

Metagenomic; Microbial diversity; Microbial enzymatic; Soaking process

[ HTML Full Text]