Detail Bacteria, the Key Microorganisms in Production of Indonesian Tempe (in INTERNATIONAL BIOTECHNOLOGY SEMINAR & 5th KBI CONGRESS 2010) Bibliografi Author: Barus, Tati ; Agustina, Tan Watumesa ; Suwanto, Antonius Topik: Tempe; Bacteria; JABFUNG-TB-2015-06 Bahasa: (EN )     Penerbit: Universitas Muhammadiyah Malang     Tempat Terbit: Malang    Tahun Terbit: 2010     Jenis: Papers/Makalah - pada seminar internasional Fulltext: 5th International Biotechnology Seminar - text optim.pdf (1.68MB; 4 download) Abstract The quality of tempe is determined by the activity of Rhizopus oligosporus as well as the presence of various bacteria during fermentation. Therefore, the aim of this study is to compared the diversity and dynamics of culturable bacteria during the fermentation of two different tempe samples that have previously been classified as bitter and non bitter through organoleptic testing and to investigate the role of bacteria in determining successful tempe fermentation. Morphologically different bacterial isolates were identified based on their 16S rDNA sequences and used as an inoculum in addition to R. oligosporus spores in tempe making. Mesophilic bacteria, Enterobacteriaceae, both aerobic and anaerobic lactic acid bacteria, and coliforms were found in both tempe samples from the beginning to the end of fermentation, varying from 4.8 - 6 log cfu/g to 8.5 - 9 log cfu/g. Bacterial growth dynamics in both samples are similiar, where the amount of R. oligosporus-associated bacteria increased from the beginning of fermentation up to the 20th hour, decreased at the 30th hour, and reincreased by the 40th hour or the end of fermentation. The addition of Pantoea sp., Klebsiella pneumoniae, Enterobacter ludwigii, and Pseudomonas putida as an inoculum in tempe making resulted in successful tempe fermentation, while the addition of Sphingomonas sp., Acinetobacter baumannii, E. aerogenes, and Bacillus subtilis caused a failure in tempe fermentation. This might be due to the final pH of fermentation environment, where ideally the R. oligosporus-associated bacteria should be able to provide low pH to allow mold growth. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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