Biodiversity of Prokaryotic Microorganisms in Whey Tofu from Lembang, Sumedang and Garut West Java
Assyifa Junitasari (a*), Fida M.Warganegara (b), Made Puspasari Widhiastuty(C)

a)Chemisrty Departement, Faculty of Sains and Technology, UIN Sunan Gunung Djati Bandung, Jl. A.H. Nasution No. 105, Cipadung, Bandung 40614, Indonesia
*assyifajunitasari[at]uinsgd.ac.id
b)Chemistry Departement, FMIPA, ITB, Jl. Tamansari No.64, Bandung 40116, Indonesia

Abstract

Tofu is one of the products processed from soybeans that contain nutrients for the body. Tofu from Lembang, Tofu from Sumedang and Tofu from Garut are three types tofu that are produced in different places. Every tofu will produce a different tofu, both in terms of taste, aroma, texture and suppleness. This difference could be due to differences in treatment during the manufacturing of tofu. Differences in the type of coagulant used can also be a factor causing divergence of any tofu product. Whey, which is known as a by product of tofu, it can be function as a coagulant in the tofu making process. Types of microorganisms found in whey can influence the flavor of tofu. This research was conducted to find out the type of microorganisms contained in whey Tofu from Lembang, Sumedang and Garut through metagenom approach. Through this approach, the microbial species in an environment can be known, even without the need to cultivate the microorganism. Whey samples filtered by cellulose acetate membrane of 0.2 µm. Total DNA was isolated by the Klijn method, and used as a template to obtain a fragment of 16S rRNA with ± 400 bp long using touchdown PCR. Amplicons obtained then separated again by DGGE analysis. Optimization of DGGE was made with 8% gel and a denaturant range of 30%-80%. Bacterial diversity information was obtained by comparing the DNA sequences of 16S rRNA gene samples with GenBank database and phylogenetic analysis. The results of the homology analysis based on nucleotides sequence on each band showed that the microorganisms contained in Tofu from Lembang, Sumedang and Garut were different. The microorganisms contained in whey Tofu from Lembang have closer homology to the Bacterium EM, microorganisms contained in Tofu from Sumedang were closer with Acinobacter sp. and Uncultured Bacterium, while microorganisms contained in Tofu from Garut were closer to Uncultured bacterium.

Keywords: Biodiversity; Microorganisms; Whey, 16S rRNA; DGGE

Topic: Chemistry