Metagenomic Analysis for Indigenous Microbial Diversity in Soaking Process of Making Tempeh Jack Beans (Canavalia Ensiformis).
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...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 10; no. 2; pp. 620 - 633 |
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| Autores principales: | , , , |
| Formato: | research tables/charts Journal Article |
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Current Research in Nutrition & Food Science
Aug2022
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=161705213&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 161705213 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Aug2022 vid: 10 iid: 2 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 161705213 161705213 161705213 10.12944/CRNFSJ.10.2.18 161705213 ppf: 620 ppct: 13 formats: fmt: @attributes: type: P tig: atl: Metagenomic Analysis for Indigenous Microbial Diversity in Soaking Process of Making Tempeh Jack Beans (Canavalia Ensiformis). aug: au: YARLINA, VIRA PUTRI ANDOYO, ROBI DJALI, MOHAMMAD LANI, MOHD NIZAM affil: Food Industrial Technology Department, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Indonesia sug: subj: Legumes Microbiology Bacterial Proteins Gene Amplification Genomics Plants Funding Source ab: 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, Saccharo fermentants, 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. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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