Isolation and Identification of Probiotic Candidate Lactic Acid Bacteria (Lab) from Shrimp Paste (Mysis relicta) Based on 16s rRNA Gene

Rahmat Wahyudi Putra,Resti Fevria

doi:10.24036/0202151107569-0-00

Rahmat Wahyudi Putra, Resti Fevria

Open Access

https://doi.org/10.24036/0202151107569-0-00

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Journal: BioScience	Publication Date: Mar 31, 2021
Citations: 1	License type: CC BY 4.0

Affiliation: State University of Padang

Abstract

Terasi is one of the fermented product of shrimp or fish which is often used as food seasoning by the people. Terasi is also a source of Lactic Acid Bacteria (LAB) which has the potential as a culture for probiotic starters. Probiotics are dietary supplements containing live microbes that profitable to their hosts. This study aimed to identify probiotic lactic acid bacteria isolated from terasi of shrimp based on the 16S ribosomal ribonucleic acid (rRNA) gene sequence. LAB isolation from terasi was done by pour plate method using selective medium, MRSA (Man Rogosa Sharpe Agar). The identification of LAB in this study used a method of molecular with a marker gene of 16S rRNA . A total of 3 isolates were obtained from the isolation process. All LAB isolates are rod (Basil) positive Gram bacteria, negative catalase. Two isolates (TR 1 and TR 2) were identified as Enterococcus faecalis . While one more isolate (TR 3) were identified as Weissella cibaria .

Highlights

Indonesia kaya akan makananan fermentasi tradisional yang dibuat dari bahan berupa produk pertanian dan dari hasil laut
This study aimed to identify probiotic lactic acid bacteria isolated from terasi of shrimp based on the 16S ribosomal ribonucleic acid (rRNA) gene sequence
Identifikasi dan Keragaman Genetik Bakteri Asam Laktat dari Tapai Singkong berdasarkan Sekuen Gen 16S ribosomal ribonucleic acid (rRNA)

Summary

Introduction

Indonesia kaya akan makananan fermentasi tradisional yang dibuat dari bahan berupa produk pertanian dan dari hasil laut. Menurut Afrianto dan Liviawaty (2005), terasi merupakan suatu produk hasil fermentasi ikan atau udang yang mengalami perlakuan penggaraman. Bakteri asam laktat (BAL) banyak ditemukan pada produk fermentasi dan telah dilaporkan banyak berfungsi sebagai probiotik. Beberapa penelitian mengenai isolasi dan identifikasi bakteri dalam produk terasi sudah pernah dilakukan oleh Munaroh (2013) yang memperoleh enam isolat berupa gram positif, katalase negatif, non-motil dan bersifat homofermentatif serta heterofermentatif.

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