Probiotic Characterization and the Potential Application of Lactic Acid Bacteria Isolated From Tempeh and Oncom

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ABSTRACT Lactic acid bacteria (LAB) are important part of the complex microbiome of many Southeast Asian fermented foods, contributing to the health‐promoting effects in these foods. In this study, 16 LAB isolates were obtained from tempeh and oncom , and amongst those, four novel strains ( Lacticaseibacillus paracasei Tem A13 and Tem B18, Lactiplantibacillus plantarum Onc A8, Pediococcus pentosaceus Onc A1) exhibited desired probiotic attributes (tolerance to stomach and intestinal conditions), comparable to the commercial strain Lacticaseibacillus rhamnosus GG. Submerged fermentation utilizing the probiotic strains were subsequently performed on mung bean water extract, and the fermented samples were subjected to metabolomic profiling. Bioactive metabolites with anti‐inflammatory and antioxidative properties, such as indole lactic acid, phenyl lactic acid, and hydroxyphenyl lactic acid were identified in Tem A13‐, Tem B18‐, Onc A8‐ and GG‐fermented, but not in Onc A1‐fermented and unfermented mung beans. Furthermore, N‐lactoyl phenylalanine, a metabolite associated with appetite suppression was identified in Tem A13‐ and Tem B18‐fermented samples. Undesired metabolites associated with bitter taste perception (dipeptides Phe‐Ile, Phe‐Val, and Val‐Ile) were present in GG‐fermented mung bean. Altogether, this study provides insights into the use of specific probiotic strain to produce functional beverage enriched in desired bioactives associated with health‐promoting benefits.

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