Exploring Microbial Succession in Indonesian Fermented Soybean Paste (Tauco) through Culture-Dependent Approach
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Tauco is a fermented soybean product that is typical in Indonesia. The process of making tauco takes 105 days and is made using a traditional method without the standardization process and the addition of starter cultures. This study aimed to identify the microbial communities involved in the tauco fermentation process using culture-dependent approach. Methods employed include microbial isolation, enumeration, morphological identification, and 16S and ITS rRNA gene sequence analysis. Phylogenetic analysis, diversity analysis, and Principal Component Analysis (PCA) were also performed. The results of the isolation process during tauco fermentation revealed the presence of seven fungal isolates and nine bacterial isolates. The fungi identified were Aspergillus oryzae, Aspergillus ochraceus, and Lictheimia ramosa, while the yeasts were Pichia kudriazevi, Millerozyma farinosa, and Candida etchelsii. The bacterial isolates included Pseudomonas sp., Bacillus subtilis DSM10, Enterococcus faecium, Bacillus subtilis SBMP4, Bacillus subtilis H4, Bacillus licheniformis, and Stenotrophomonas pavanii. The diversity analysis indicates that filamentous fungi and Bacillus spp. effectively degrade complex molecules, while yeasts primarily act on simpler substrates. Key microorganisms identified for potential optimization of tauco fermentation are A. oryzae, C. etchellsii, and B. subtilis. This study provides a foundation for standardizing tauco production with selected microbial starters to enhance quality consistency.
Abstract
Tauco is a fermented soybean product that is typical in Indonesia. The process of making tauco takes 105 days and is made using a traditional method without the standardization process and the addition of starter cultures. This study aimed to identify the microbial communities involved in the tauco fermentation process using culture-dependent approach. Methods employed include microbial isolation, enumeration, morphological identification, and 16S and ITS rRNA gene sequence analysis. Phylogenetic analysis, diversity analysis, and Principal Component Analysis (PCA) were also performed. The results of the isolation process during tauco fermentation revealed the presence of seven fungal isolates and nine bacterial isolates. The fungi identified were Aspergillus oryzae, Aspergillus ochraceus, and Lictheimia ramosa, while the yeasts were Pichia kudriazevi, Millerozyma farinosa, and Candida etchelsii. The bacterial isolates included Pseudomonas sp., Bacillus subtilis DSM10, Enterococcus faecium, Bacillus subtilis SBMP4, Bacillus subtilis H4, Bacillus licheniformis, and Stenotrophomonas pavanii. The diversity analysis indicates that filamentous fungi and Bacillus spp. effectively degrade complex molecules, while yeasts primarily act on simpler substrates. Key microorganisms identified for potential optimization of tauco fermentation are A. oryzae, C. etchellsii, and B. subtilis. This study provides a foundation for standardizing tauco production with selected microbial starters to enhance quality consistency.