Isolation, characterization and screening of functional properties probiotic candidates for lactic acid bacteria Bali traditional drink wong tea in vitro

Abstract

One of the functional foods in Bali, especially in Gianyar Regency, is teh wong (mushroom), which has a sweet-sour taste. The purpose of the study was to determine the characteristics of probiotic candidates isolated from the fermented tea wong drink and to determine the LAB of Teh Wong which could potentially be probiotic candidates. The samples used were 20 lactic acid bacteria (LAB) isolates from wong tea. The process of isolating the LAB candidate used the spread plate method from the fermented liquid of Teh Wong for 7 days. Isolation was carried out after the plates were incubated for 24 hours at 37oC. Colonies suspected of being LAB were then streaked on new De Man, Rogosa and Sharpe (MRS) Agar media to obtain a single colony. The total LAB produced from LAB isolates ranged from 3.0 x 105 cfu/ml to 7.0 x 108 cfu/ml. Of the 20 isolates from gram staining, it was found that the LAB Teh Wong isolate was dominated by rods (bacilli) and only 4 isolates were spherical (coccus).