Abstract
Aim:Dadih samples from two different origins (Kamang and Gadut in West Sumatra) manufactured with different methods (back-slopping or spontaneous fermentation) were evaluated for the diversity of lactic acid bacteria (LAB).Materials and Methods:Four dadih samples manufactured with two different fermentation methods were obtained from Kamang and Gadut regions. Both genotypic and phenotypic characteristic (16S rRNA partial gene sequence analysis and carbohydrate fermentation profile) were used to analyze the diversity of dadih LAB population.Results:This study showed that LAB count in back-slopping fermented dadih was one log cycle higher than spontaneous fermented dadih. LAB isolates from the two regions were divided into three genera, namely Lactococcus, Lactobacillus, and Pediococcus. Sequencing results showed that 41.6% (five isolates) were identified as Lactococcus lactis ssp. lactis, 25% (three isolates) were identified as Lactobacillus plantarum ssp. plantarum, 16.6% (two isolates) were identified as L. lactis ssp. cremoris, and 8.3% (one isolate each) were identified as Pediococcus pentosaceus and Lactobacillus pentosus.Conclusion:Five species were determined in back-slopping fermented dadih, i.e., L. lactis ssp. lactis, L. lactis ssp. cremoris, L. plantarum ssp. plantarum, L. pentosus, and P. pentosaceus. On the other hand, spontaneous fermented dadih only contained three different species, namely L. lactis ssp. lactis, L. lactis ssp. cremoris, and L. plantarum ssp. plantarum. This research showed that back-slopping fermentation offers greater abundance and diversity compared to spontaneous fermentation in dadih.
Highlights
Dadih is naturally fermented buffalo milk from West Sumatra and has become an integral part of Minangkabau diet
This research showed that back-slopping fermentation offers greater abundance and diversity compared to spontaneous fermentation in dadih
Fresh buffalo milk was inserted into the bamboo tube and let it fermented for 48 h at room temperature. pH of dadih sample was measured using Hanna HI8424 microcomputer pH meter and 5 g were aseptically removed in a sterile tube and transferred to the laboratory under cool condition (4°C) for further analyses
Summary
Dadih is naturally fermented buffalo milk from West Sumatra and has become an integral part of Minangkabau diet. The fermentation process occurs spontaneously; bamboo tubes are filled with fresh buffalo milk and each tube is covered with banana leaves that are incubated at room temperature (28-30°C) for approximately 24-48 h [2]. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated
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