TY - GEN

T1 - Preliminary Screening of Bacterial and Fungal Communities from Spontaneous Fermentation of Durian Pulps (Tempoyak) Using High-throughput Amplicon Sequencing

AU - Musa, Siti Munirah

AU - Kamal, Shamrulazhar Shamzir

AU - Nielsen, Dennis Sandris

AU - Ahmad, Hajar Fauzan

N1 - Publisher Copyright: © 2023 American Institute of Physics Inc.. All rights reserved.

PY - 2023

Y1 - 2023

N2 - Fermentation is a method used to prolong the shelf-life and taste of fruit. Tempoyak is a fermented food made from durian pulps. Accumulating works were conducted to isolate and characterize the microbial communities using culture-dependent methods, with little effort in identifying the diversity using culture-independent approaches like next-generation sequencing (NGS) in tempoyak. The culture-dependent method showed several limitations such as tedious technique in plating, biasness in morphological identification and incompatibility of media selection for microbial growth. To date, the NGS allowed identification of the unculturable microbes up to species level. The purpose of this study is to screen the microbial communities in tempoyak using amplicon sequencing by targeting 16S rRNA and ITS2 for determining the diversity of bacterial and fungal communities respectively. On the other hand, this study also compared the complex microbial structure from the first day, T0 to day 14, T14 of the fermentation process. Here, we observed that sample T14 showed more diverse in both bacterial and fungal populations as compared to sample T0. Overall, genus Lactobacillus are the most abundant microbes representing the bacterial community. This study highlighted the importance of the NGS in characterizing the complex microbial communities in fermented food, for which could be useful to screen for potential unculturable microbial communities hindered by the limitation of culture-dependent approach.

AB - Fermentation is a method used to prolong the shelf-life and taste of fruit. Tempoyak is a fermented food made from durian pulps. Accumulating works were conducted to isolate and characterize the microbial communities using culture-dependent methods, with little effort in identifying the diversity using culture-independent approaches like next-generation sequencing (NGS) in tempoyak. The culture-dependent method showed several limitations such as tedious technique in plating, biasness in morphological identification and incompatibility of media selection for microbial growth. To date, the NGS allowed identification of the unculturable microbes up to species level. The purpose of this study is to screen the microbial communities in tempoyak using amplicon sequencing by targeting 16S rRNA and ITS2 for determining the diversity of bacterial and fungal communities respectively. On the other hand, this study also compared the complex microbial structure from the first day, T0 to day 14, T14 of the fermentation process. Here, we observed that sample T14 showed more diverse in both bacterial and fungal populations as compared to sample T0. Overall, genus Lactobacillus are the most abundant microbes representing the bacterial community. This study highlighted the importance of the NGS in characterizing the complex microbial communities in fermented food, for which could be useful to screen for potential unculturable microbial communities hindered by the limitation of culture-dependent approach.

U2 - 10.1063/5.0114363

DO - 10.1063/5.0114363

M3 - Article in proceedings

AN - SCOPUS:85148733770

T3 - AIP Conference Proceedings

BT - 3rd Symposium on Industrial Science and Technology, SISTEC 2021

A2 - Salim, Nurjannah

A2 - Samah, Nurlin Abu

A2 - Nazlan, Rodziah

A2 - Widia, Mirta

A2 - Sukadarin, Ezrin Hani

PB - American Institute of Physics

T2 - 3rd Symposium on Industrial Science and Technology, SISTEC 2021

Y2 - 25 August 2021 through 26 August 2021

ER -