Identification of Probiotic Potential Lactobacillus from Mandai Using Molecular Technique

Amelia Juwana,Binardo Adi Seno,Laksmi Hartayanie,Lindayani Lindayani

doi:10.29037/digitalpress.22324

Amelia Juwana, Binardo Adi Seno + Show 2 more

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https://doi.org/10.29037/digitalpress.22324

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Abstract

To date, lactic acid bacteria (LAB) still become the most beneficial microorganisms due to their probiotic potential and antimicrobial activities which able to inhibit the growth of spoilage microorganisms and pathogenic bacteria, thus can maintain the quality and hygienic of the products or host health. In Indonesia, fermented traditional foods such as tempoyak, bekasam, and sayur asin have been found to be the natural habitat of probiotic LAB. In this study, mandai, the traditional fermented food made from the fermentation of cempedak (Artocarpus champeden Spreng.) dami was explored. The aim of this research is to identify probiotic potential Lactobacillus from mandai (a traditional fermented product from dami of Cempedak) using the molecular technique (DNA fingerprinting). The methods used in this study include: screening probiotic Lactobacillus and molecular identification of potential Lactobacillus. Based on probiotic screening, 26 Lactobacillus isolates were categorized as acid tolerance and 17 isolates were considered as bile salt tolerance bacteria. Fifteen Lactobacillus isolates demonstrated excellent inhibitory properties against indicator bacteria. Due to DNA polymorphisms, all species and strains of Lactobacillus isolates were difficult to be identified accurately, however, based on phylogenetic tree isolate A14 had the most similarity with Lactobacillus vaccinostercus NRIC 0624. Isolate B30 had similarities with Lactobacillus harbinensis and Lactobacillus perolens. Isolate F71 had similarities with Lactobacillus casei and Lactobacillus paracasei.

Highlights

Lactic Acid Bacteria (LAB) are gram-positive bacteria, fastidious, generally non-sporing, catalase-negative, acid-tolerant, devoid of cytochrome, non-respiring rod or cocci associated by their metabolic and physiological characteristics and produce lactic acid as a major product of fermentative metabolism [1].LAB has been used for the fermentation of food and feed products in industry as starter cultures [1], contribute to flavor and increased shelf life of fermented food
Lactic acid bacteria (LAB) obtained from the brine water of mandai were purified in MRS agar medium supplemented with CaCO3
Isolate A14 had the most similarity with Lactobacillus vaccinostercus NRIC 0624

Summary

Introduction

LAB are gram-positive bacteria, fastidious, generally non-sporing, catalase-negative, acid-tolerant, devoid of cytochrome, non-respiring rod or cocci associated by their metabolic and physiological characteristics and produce lactic acid as a major product of fermentative metabolism [1].LAB has been used for the fermentation of food and feed products in industry as starter cultures [1], contribute to flavor and increased shelf life of fermented food. LAB prolongs shelf life and protect foods from pathogenic microorganisms due to the production of metabolite such as lactic and acetic acids, hydrogen peroxide, diacetyl, fatty acids, phenyl lactic and/or bacteriocins [2]. Because of their limited biosynthetic capabilities, LAB has complex nutritional components requirements like carbohydrates, amino acids, peptides, fatty acid esters, and vitamins and must be obtained from their habitats. Brine water often facilitates longer shelf life for the product and leading to microbial selection and succession due to salt contained and possibly become a good habitat of LAB due to nutrition contained. The brine water will be used as a substrate for LAB

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