Unraveling Tempeh through omics: a scoping review of fermentation pathways and functional health benefits
A scoping review used metagenomics, metatranscriptomics, proteomics and metabolomics to map microbial players and biochemical pathways in tempeh fermentation. The study highlights Rhizopus and lactic acid bacteria, bioactive peptides with antioxidant and ACE-inhibitory activity, and elevated GABA and isoflavone aglycones, and calls for standardized fermentation and human studies to translate findings into functional-food applications.
Why it mattersMetagenomic profiling showed Rhizopus dominance during tempeh fermentation, enabling targeted processes to increase GABA.