Euglena Co., Ltd. is pleased to announce the launch of a new product in Malaysia, where they have introduced chips made from Indonesia's traditional fermented food, tempeh, produced using the innovative 'Green Fermentation' process. The 'Green Fermentation' technique involves incorporating microalgae Euglena into the fermentation process, modifying the components of the fermentation product to enhance its added value. This novel fermentation process has shown promising results, leading to the production of tempeh chips with higher levels of "Ergothioneine" than regular tempeh, along with elevated acidity protease activity and enhanced flavors. The groundbreaking research findings were presented during the 'Hyper Interdisciplinary Conference in Osaka 2023,' held on August 5, 2023, at OBIC Hall in Osaka.

Background and Research Results:

Microalgae Euglena is known for its high nutritional value and has been explored as a potential food ingredient. Additionally, its effects as a fermentation aid have been suggested. In this study, the impact of Euglena on the fermentation process of Indonesia's traditional food, tempeh, was investigated. Through component analysis, enzyme activity analysis, and sensory evaluations, the addition of dried Euglena powder to the tempeh fermentation process was found to contribute to the increase of the rare and beneficial antioxidant, Ergothioneine, as well as the elevation of acidity protease activity, resulting in an improved taste profile.

Future Outlook:

Moving forward, further analyses of the functional properties of 'Green Tempeh' will be conducted through cell tests and other methods to accelerate the creation of value-added products through Green Fermentation. We aim to expand the distribution of Green Tempeh not only within Indonesia but also in Japan and other countries where there is potential demand. We will also explore the possibilities of utilizing Green Fermentation to enhance the added value of various fermentation industries in Indonesia and other regions.

About Tempeh, the Fermented Food: Tempeh is a fermented food primarily made from soybeans and is widely consumed worldwide, with its origins traced back to Indonesia. It is produced by fermenting soybeans using tempeh fungus, such as fungi from the Rhizopus genus, and is known for its high protein content, making it a potential meat substitute. Due to its relatively low greenhouse gas emissions and lower environmental impact during production compared to meat production, tempeh has gained attention as a sustainable food option.