Deciphering Bacterial and Organic Acids Shift during Fermentation of Porang (Amorphophalus oncophylus) Tubers
Keywords:
Acetic acid, Food safety, Lactic acid, Leuconostoc falkenbergense, Oxford Nanopore Technology
Abstract
Porang serves as a valuable export commodity as it is a rich source of glucomannan. Fermentation can be an alternative way to increase glucomannan content. Bacterial shift during fermentation could determine the safety of fermented product. This study aims to decipher bacterial and organic acids shift during fermentation of porang (Amorphophalus oncophylus) tubers. The bacterial diversity during fermentation was determined using a metagenomic approach with amplification of the V1–V9 regions of the 16S rRNA gene, followed by sequencing on the Oxford Nanopore platform. Ultra Performance Liquid Chromatography (UPLC) was employed to detect acetic and lactic acid. It was observed that Pseudomonatoda (syn Proteobacteria) was the dominant phylum during fermentation while Gammaproteobacteria and Enterobacteriales were the dominant class and order, respectively. Enterobacteriaceae was the dominant family until 48 hours of fermentation and shifted with Pectobacteriacea at 72 hours of fermentation. Kalamiella piersonii, Pantoea dispersa, Acinetobacter calcoaceticus had high relative abundance at 0 hours fermentation while Enterobacter cloaceae complex, Novosphingobium guangzhouense, Kluyvera intermedia had high relative abundance at 24 hours of fermentation. The highest relative abundance within 48 hours of fermentation was observed for Leuconostoc falkenbergense, a lactic acid bacterium, followed by Dickeya fangzhongdai, Enterobacter cloaceae complex. Dickeya fangzhongdai, a pectinolytic bacterium, was dominant at 72 hours of fermentation followed by Massilibacillus massiliensis and Leuconostoc falkenbergense. Lactic acid was detected at 72 hours of fermentation while acetic acid increased during fermentation. Since the lactic acid bacteria (L. falkerbengense) are abundant, porang tubers fermentation should be terminated at 48 hours fermentation for safety.
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Helmi, H. & Karsiningsih, E., 2024. The Physical , Chemical , Microbiological , Antibacterial and Prebiotic Characteristics of Fermented Porang Flour with Addition of Bacteria and Yeast. , 16(1), pp.116–127.
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Koo, O.K. et al., 2016. Korean traditional fermented fish products: jeotgal. Journal of Ethnic Foods, 3(2), pp.107–116. doi: 10.1016/j.jef.2016.06.004.
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Published
2026-03-13
How to Cite
Helmi, H., Kusmiadi, R., Mahardika, R. G., Karsiningsih, E. and Simarani, K. (2026) “Deciphering Bacterial and Organic Acids Shift during Fermentation of Porang (Amorphophalus oncophylus) Tubers”, Journal of Tropical Biodiversity and Biotechnology, 11(1), p. jtbb19304. doi: 10.22146/jtbb.19304.
Section
Research Articles
