Description
Fermented foods are attracting attention due to their potential health benefits. Research has demonstrated that the consumption of fermented foods can enhance the diversity of gut microbiota, which is linked to a healthy gut microbiome. The microorganisms present in fermented foods are believed to have positive effects on health. Tempe, a popular fermented food in Southeast Asia, lacks a comprehensive understanding of its bacterial community composition, function, and influencing factors. Using high-throughput sequencing, we conducted a thorough analysis of the microbial composition, diversity, and functional potential of tempeh collected from different locations in Indonesia. Our findings revealed that the hygiene practices during tempeh production significantly influence the microbial community composition and overall microbial function. Surprisingly, the packaging of tempeh also had a moderate impact on bacterial diversity. Employing a genome-centric approach, we discovered that bacteria associated with tempeh have the potential to provide beneficial functions, such as the production of vitamin B, vitamin K, and short-chain fatty acids. This study lays the groundwork for enhancing the quality of tempeh by modifying the indigenous microbiota, which is often overlooked.| Period | 14 May 2024 |
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| Event title | Food System Microbiomes |
| Event type | Conference |
| Location | Turin, ItalyShow on map |
| Degree of Recognition | International |