γ-Aminobutyric acid production by selected lactic acid bacteria isolate of an Indonesian indigenous fermented buffalo milk (dadih) origin.

Harnentis Harnentis,Nurmiati Nurmiati,Yetti Marlida,Frederick Adzitey,Nurul Huda

doi:10.14202/vetworld.2019.1352-1357

Abstract

Aim:This study aimed at optimizing γ-aminobutyric acid (GABA) production using lactic acid bacteria (LAB) of an Indonesian indigenous fermented buffalo milk (dadih) origin. This study utilized LAB previously cultured from dadih that has the ability to produce GABA.Materials and Methods:The study started with the identification of selected LAB by 16S rRNA, followed by optimization of GABA production by culture conditions using different initial pH, temperature, glutamate concentration, incubation time, carbon, and nitrogen sources. 16S rRNA polymerase chain reaction and analysis by phylogenetic were used to identify Lactobacillus plantarum (coded as N5) responsible for the production of GABA.Results:GABA production by high-performance liquid chromatography was highest at pH of 5.5, temperature of 36°C, glutamate concentration of 500 mM, and incubation time of 84 h. Peptone and glucose served as the nitrogen and carbon sources, respectively, whereas GABA was produced at optimum fermentation condition of 211.169 mM.Conclusion:Production of GABA by L. plantarum N5 was influenced by initial pH of 5.5, glutamic acid concentration, nitrogen source, glucose as carbon source, and incubation temperature and time.

Highlights

Indigenous fermented buffalo milk, locally known as dadih, is an essential food source for the populace of West Sumatera, Jambi, and Riau of Indonesia
Isolate N5 was identified by polymerase chain reaction (PCR) of 16S rRNA gene sequences and a phylogenetic analysis was constructed for this isolate to compare it to homologous strains
N5 originated from fermented buffalo milk, had a sequence length of 1400 bp, and was identified as L. plantarum

Summary

Introduction

Indigenous fermented buffalo milk, locally known as dadih, is an essential food source for the populace of West Sumatera, Jambi, and Riau of Indonesia. Putra et al [1] indicated that dadih is an important diet and consumed largely by people of West Sumatera and Minangkabau. Dadih generally can be consumed directly or with rice. At first glance, this food seems unfamiliar to some Indonesian people. Dadih itself comes from buffalo milk which is kept in bamboo and covered using banana leaves. According to Surono [3], clumping occurs due to the presence of microbes derived from bamboo and banana leaves so that it will produce a form

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