Tempe is a fermented soybean food from Indonesia, made by inoculating Rhizopus spp. onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the 16th century and is now produced globally as a highly nutritious plant-based food. Despite a longstanding history on the production of tempe, very few studies have been reported to understand the effect of raw material to the end product metabolite composition. In this research, we applied GC/MS-based metabolite profiling to investigate the effect of various possible factors that might affect the final product (environmental factors, raw materials, and starter cultures). Representative samples were tempe produced by Indonesian industries, Japanese industries as well as laboratory made tempe. The results showed that both environmental factors and raw materials (soybean, water, and starter culture) contributed to the tempe metabolite profile. Here we found the possibility that starter cultures might play a greater role to determine the metabolite profiles compared to other tested factors. This research might provide useful insights for the larger scale industries to maintain the quality of tempe for the benefit of the consumers.

中文翻译：

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基于代谢组学的原料对印尼豆Temp豆Tempe终产品影响的研究。

坦培是印尼产的发酵大豆食品，是通过接种根霉菌而制成的spp。到煮熟和去皮的大豆上。自16世纪以来，坦佩一直是印尼文化的一部分，如今已在全球范围内作为高营养植物性食品生产。尽管蛋的生产已有很长的历史，但很少有研究报道了解原料对最终产物代谢产物组成的影响。在这项研究中，我们应用了基于GC / MS的代谢物谱图，以研究可能影响最终产品的各种可能因素（环境因素，原料和发酵剂）的影响。代表性的样品是印度尼西亚工业，日本工业以及实验室制造的tempe生产的tempe。结果表明，环境因素和原材料（大豆，水和发酵剂）均对豆temp代谢产物的形成有影响。在这里，我们发现与其他测试因素相比，发酵剂培养物可能在确定代谢物谱中起更大作用。这项研究可能会为更大规模的行业提供有用的见解，以保持蛋黄酱的质量，使消费者受益。