Traditionally produced tempeh harbors more diverse bacteria with more putative health-promoting properties than industrially produced tempeh
Wisnu Adi Wicaksono, Oluwakemi Elizabeth Akinyemi, Birgit Wassermann, Samuel Bickel, Antonius Suwanto, Gabriele Berg
Abstract
, and K, iron and zinc transport systems and short chain fatty acid production. In conclusion, industrially produced tempeh harbours a less diverse microbiome than the traditional one. Although this ensures production at large scales as well as biosafety, in the long-term it can lead to potential effects for human gut health.
Topics & Concepts
Food scienceBacteriaMicrobiologyBiotechnologyBiologyChemistryGeneticsProbiotics and Fermented FoodsGABA and Rice ResearchFood composition and properties