Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean
Tempe is a fermented soybean food from Indonesia, made by inoculating <i>Rhizopus</i> spp. onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the 16th century and is now produced globally as a highly nutritious plant-based food. Despite a longstanding his...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-09-01
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| Series: | Metabolites |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2218-1989/10/9/367 |
| _version_ | 1797554029295828992 |
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| author | Adinda Darwati Kadar Made Astawan Sastia Prama Putri Eiichiro Fukusaki |
| author_facet | Adinda Darwati Kadar Made Astawan Sastia Prama Putri Eiichiro Fukusaki |
| author_sort | Adinda Darwati Kadar |
| collection | DOAJ |
| description | Tempe is a fermented soybean food from Indonesia, made by inoculating <i>Rhizopus</i> spp. onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the 16th century and is now produced globally as a highly nutritious plant-based food. Despite a longstanding history on the production of tempe, very few studies have been reported to understand the effect of raw material to the end product metabolite composition. In this research, we applied GC/MS-based metabolite profiling to investigate the effect of various possible factors that might affect the final product (environmental factors, raw materials, and starter cultures). Representative samples were tempe produced by Indonesian industries, Japanese industries as well as laboratory made tempe. The results showed that both environmental factors and raw materials (soybean, water, and starter culture) contributed to the tempe metabolite profile. Here we found the possibility that starter cultures might play a greater role to determine the metabolite profiles compared to other tested factors. This research might provide useful insights for the larger scale industries to maintain the quality of tempe for the benefit of the consumers. |
| first_indexed | 2024-03-10T16:24:59Z |
| format | Article |
| id | doaj.art-eccb455eb80b4373810af85da21aae31 |
| institution | Directory Open Access Journal |
| issn | 2218-1989 |
| language | English |
| last_indexed | 2024-03-10T16:24:59Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Metabolites |
| spelling | doaj.art-eccb455eb80b4373810af85da21aae312023-11-20T13:23:24ZengMDPI AGMetabolites2218-19892020-09-0110936710.3390/metabo10090367Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented SoybeanAdinda Darwati Kadar0Made Astawan1Sastia Prama Putri2Eiichiro Fukusaki3Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, JapanDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Jl. Raya Dramaga, Bogor, Jawa Barat 16680, IndonesiaDepartment of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, JapanDepartment of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, JapanTempe is a fermented soybean food from Indonesia, made by inoculating <i>Rhizopus</i> spp. onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the 16th century and is now produced globally as a highly nutritious plant-based food. Despite a longstanding history on the production of tempe, very few studies have been reported to understand the effect of raw material to the end product metabolite composition. In this research, we applied GC/MS-based metabolite profiling to investigate the effect of various possible factors that might affect the final product (environmental factors, raw materials, and starter cultures). Representative samples were tempe produced by Indonesian industries, Japanese industries as well as laboratory made tempe. The results showed that both environmental factors and raw materials (soybean, water, and starter culture) contributed to the tempe metabolite profile. Here we found the possibility that starter cultures might play a greater role to determine the metabolite profiles compared to other tested factors. This research might provide useful insights for the larger scale industries to maintain the quality of tempe for the benefit of the consumers.https://www.mdpi.com/2218-1989/10/9/367food metabolomicsGC-MSIndonesian tempestarter culturetempe |
| spellingShingle | Adinda Darwati Kadar Made Astawan Sastia Prama Putri Eiichiro Fukusaki Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean Metabolites food metabolomics GC-MS Indonesian tempe starter culture tempe |
| title | Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean |
| title_full | Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean |
| title_fullStr | Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean |
| title_full_unstemmed | Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean |
| title_short | Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean |
| title_sort | metabolomics based study of the effect of raw materials to the end product of tempe an indonesian fermented soybean |
| topic | food metabolomics GC-MS Indonesian tempe starter culture tempe |
| url | https://www.mdpi.com/2218-1989/10/9/367 |
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