Abstract
Twelve isolates known as weakly amylolytic lactic acid bacteria were isolated from different time during growol fermentation, a cassava based product from Indonesia. Differentiation tests of these strains were performed using molecular and phenotypic characterization. 16S subunit of the ribosomal RNA and phenylalanyl tRNA synthase (pheS) gene sequences of all isolates showed similarity withLactobacillus plantarum subsp. plantarum NBRC 15891 as a reference strain. But many isolates revealed different pattern of template DNA and carbohydrate fermentation profile which determined employing random amplified polymorphic DNA (RAPD) and API 50 CHL analysis, respectively. This result allowed three groups of isolates belonging to the species L. plantarum, to be distinguished. The comparative methods of identification showed considerable genome variation between lactic acid bacteria isolated from different time of fermentation, thus, becoming useful information for using the isolates as starter culture. Key words: Growol, lactic acid bacteria, polyphasic taxonomic.
Highlights
Amylolytic lactic acid bacteria (ALAB) play an important role in the preparation of traditional foods fermentation, especially cassava based products
Twelve isolates known as weakly amylolytic lactic acid bacteria were isolated from different time during growol fermentation, a cassava based product from Indonesia
Strains of Lactobacillus plantarum have been isolated from African cassavabased fermented products (Johansson et al, 1995; Nwankwo et al, 1989) and Lactobacillus manihotivorans were isolated from cassava starch (Guyot and Morlon Guyot, 2001)
Summary
Amylolytic lactic acid bacteria (ALAB) play an important role in the preparation of traditional foods fermentation, especially cassava based products. In sour cassava starch (povilho azedo; Brazil), lactic acid fermentation and sun drying are related to the baking ability of these products (Brabet et al, 1999; Bertolini et al, 2001; Demiate et al., 2000). Many strains of ALAB have been isolated from fermented food products. Strains of Lactobacillus plantarum have been isolated from African cassavabased fermented products (Johansson et al, 1995; Nwankwo et al, 1989) and Lactobacillus manihotivorans were isolated from cassava starch (Guyot and Morlon Guyot, 2001). Sanni et al (2002) described amylolytic strains of L. plantarum and Lactobacillus fermentum as strains in various Nigerian traditional amylaceous fermented foods. The search for ALAB in fermented amylaceous foods has been justified by the high starch content of the
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