Impact of hygiene standard on tempe microbiome

In recent years, there has been a significant increase in the industrialization of food production, leading to the implementation of higher hygiene standards on a global scale. Our study focused on analyzing the impact of hygiene standards on tempe, a popular fermented soybean product originating from Indonesia. We discovered that tempe produced with standardized hygiene practices had a microbiome with similar bacterial population levels compared to tempe produced without these practices. However, there were noticeable differences in the structure and function of the microbiome.