Abstract
Dadiah is a traditional dairy food from West Sumatra. Dadiah is made by fermenting fresh buffalo milk in banana leaves covered bamboo sticks at room temperature for two days. Dadiah is nutritious because it contains lactic acid bacteria (LAB) that have probiotic properties. This study aims to determine the characteristics and biochemical properties of LAB by catalase assay and fermentation type. We identified the LAB found in dadiah using conventional laboratory tests and 16S rRNA sequencing methods and confirmed that the LAB was Lactobacillus fermentum. Gram staining showed that the isolated bacteria were Gram-positive bacilli and the catalase assay and fermentation type showed it to be negative catalase and homofermentative.
Highlights
Practical Application: Dadiah, is one of the traditional probiotic dairy foods in West Sumatra that is rich in lactic acid bacteria (LAB)
Dadiah, which is made from buffalo milk fermented in bamboo tubes and contains lactic acid bacteria (LAB), is one of the famous probiotic foods in West Sumatra
The results showed that LAB from dadiah had high inhibitory effect on E. coli compared to kanamycin and ampicillin (Table 6)
Summary
Dadiah, which is made from buffalo milk fermented in bamboo tubes and contains lactic acid bacteria (LAB), is one of the famous probiotic foods in West Sumatra. Dadiah is a biological asset that can be developed as a family business to support people’s health and livelihood. This kind of natural probiotic food from animal proteins should be supported through the improved development of buffalo farms (Purwati et al, 2017; Yuniastiti, 2017; Dadih, 2017). In West Sumatra, there are various types of bamboo that are used to produce dadiah. The type of bamboo determines the quality of dadiah (Purwati et al, 2017)
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