Ilham Horizon M, Wijaya Michael, Suwanto Antonius, Rusmana Iman
Department of Biology, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, Darmaga Campus, Bogor, 16680 Indonesia.
Biotechnology Research and Development Department, PT Wilmar Benih Indonesia, Bekasi, 17539 Indonesia.
Food Sci Biotechnol. 2021 Jun 16;30(6):861-868. doi: 10.1007/s10068-021-00915-x. eCollection 2021 Jun.
During tempeh production, boiling was considered as heat treatment that could significantly reduce or eliminate bacterial population in soybean before fungal inoculation. The objective of this study was to enumerate and trace communities in pre-boiling soybean, post-boiling soybean, and fresh tempeh designated as RTI and EMP. Standard plate count and qRT-PCR were employed to determine the culturable and non-culturable bacteria, while Enterobacterial Repetitive Intragenic Consensus PCR was conducted to determine the intraspecies genomic variations. Fresh tempeh from both RTI and EMP contained approximately 10 and 10 CFU/g of respectively. The number of bacteria in pre-boiling soybean were 10,000 times lower than in fresh tempeh. Our study showed that most were severely injured or quiescent during boiling process and quickly recovered up to 10 CFU/g in fresh tempeh. Some isolates found in tempeh were genetically identical to isolates in soybean, but different from those of medical isolates. This study suggested that soybean could be the main origin of in fresh tempeh.
在豆豉生产过程中，煮沸被视为一种热处理方式，它能够在真菌接种前显著减少或消除大豆中的细菌数量。本研究的目的是对预煮大豆、煮后大豆以及分别命名为RTI和EMP的新鲜豆豉中的菌群进行计数和追踪。采用标准平板计数法和定量实时聚合酶链反应（qRT-PCR）来测定可培养和不可培养的细菌，同时进行肠杆菌基因间重复共有序列聚合酶链反应（ERIC-PCR）以确定种内基因组变异。来自RTI和EMP的新鲜豆豉每克分别含有约10⁵和10⁶CFU的[细菌名称未给出]。预煮大豆中的细菌数量比新鲜豆豉中的低10000倍。我们的研究表明，大多数[细菌名称未给出]在煮沸过程中受到严重损伤或处于静止状态，但在新鲜豆豉中能迅速恢复至每克10⁶CFU。在豆豉中发现的一些[细菌名称未给出]分离株在基因上与大豆中的分离株相同，但与医学分离株不同。本研究表明，大豆可能是新鲜豆豉中[细菌名称未给出]的主要来源。
