Mold characterization in "RAPRIMA" tempeh yeast from LIPI and overfermented Koro Pedang (Jack Beans) tempeh

Abstract

Tempeh mold is tempeh starter mixed with legumes as a substrate. Generally, tempeh molds are Rhizopus sp. but they are not specific to a particular genus. This study aimed to identify and characterize the molds in "RAPRIMA" tempeh of LIPI Indonesia and overfermented (60 hours) koro pedang tempeh. The characterization method in this research utilized media-specific molds, analyzed by most chamber and microscopic, biochemical analysis with Analytical Profile Index (API-test), and molecular with ITS sequencing by PCR Product. The results showed that "RAPRIMA" tempeh yeast had total molds of 4.94 log CFU/mL on YMA media and 4.85 log CFU/mL on MEA media, while over-fermented tempeh had total molds of 4.84 log CFU/mL on YMA media and 4.60 log CFU/mL on YMA media. The characteristics of molds were black, white, and oval mycelia. The APItest analysis revealed that "RAPRIMA" tempeh and over-fermented tempeh yeast was Rhizomucor. The ITS sequencing by PCR products showed that it was Rhizopus microsporus. The genus mold characterization of RAPRIMA and over-fermented koro pedang tempeh was Rhizopus sp. and gives good physical characteristics.

Investigation of Rhizopus oligosporus Metabolites in Fermented Wheat Bran and Its Bio Function in Alleviating Colitis in Mice Model

“…Aneka Fermentasi Industri, Bandung, Indonesia. This particular starter is currently one of the most commonly used starters in tempe production in Indonesia, especially in the Java area [14][15][16].…”