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Objective: To understand the videonystagmography (VNG) findings in various balance disorders in 67 patients who presented to the outpatient department of an otorhinolaryngology clinic.Materials and methods: This cross-sectional study was conducted in the outpatient department of the otorhinolaryngology clinic of a tertiary care center. A total of 67 patients between the age group of 18 and 70 years with balance disorders were included in the study. VNG findings in different balance disorders were observed and analyzed.Results: A total of 67 patients were enrolled in the study. Findings like caloric inversion and optokinetic nystagmus do not always indicate a central balance disorder due to technical errors and other limitations during the test. However, abnormal saccades seem to be a more relevant finding in central disorders. Rare variants of benign paroxysmal positional vertigo (BPPV) like multiple canal BPPV were also diagnosed using VNG.Conclusion: VNG has come out as a very useful test in our study aiding in 75% of diagnoses. The overall benefits of VNG in balance disorders are immense and necessitate their inclusion in every vertigo clinic.

Background: Dadiah is a traditional dish from West Sumatra made from buffalo milk, which is fermented in bamboo tubes and left at room temperature for ±2 days. Dadiah is included in the staple food category because it contains Lactic Acid Bacteria (LAB) which has the potential to be a probiotic. This study aims to determine the identification and characterization of LAB from Dadiah from Halaban, Kab. Fifty Cities, West Sumatra. Design and Methods: A survey method was used in this research with a descriptive analysis, Antimicrobial activity testing was done with bacteria Escherichia coli O157, Staphylococcus aureus, Listeria monocytogenes, and Listeria innocua. Molecular identification was done using the 16S rRNA gene. Results: Probiotic candidate test with the best results in testing for resistance to stomach acid at pH3 with the viability of 65.98%, bile salt resistance 0.3%, viability of 54.90% from 2DA isolates. Antimicrobial activity with the best clear zone area results was obtained in 2DA isolates with Escherichia coli O157 test bacteria of 21.16 mm, Staphylococcus aureus with a clear zone area of 23.17 mm, Listeria innocua of 19.24 mm and Listeria monocytogenes with a clear zone area 18.23 mm in 4DA isolate, LAB identification using 16S sRNA gene, results of running PCR base length 1419bp. Conclusions: Phylogenetic analysis shows that Dadiah of Limapuluh Kota Regency is a kin to Lactobacillus plantarum. The superiority of identification technology by using 16S rRNA gene only can be conducted if the nucleotide sequence information of the targeted bacteria is known beforehand.

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Dadiah is a traditional fermented buffalo milk from West Sumatra, Indonesia. It is one of the healthiest drinks because it contains lactic acid bacteria (LAB), which has many health benefits. Lactic Acid Bacteria (LAB) are a group of bacteria that play a role in the fermentation process of food. Lactic Acid Bacteria (LAB) content in dadiah will affect the quality of dadiah in general.West Sumatra has several dadiah producing areas, one of which is the Sianok area located in the city of Bukittinggi. This research aims to find out the potential of Sianokdadiah as a probiotic food. The method used in this research is a survey method with descriptive analysis. Lactic Acid Bacteria (LAB) contained in dadiah was isolated using de Man RogosaSharge (MRS) media. The isolates were then identified based on their morphology and biochemical properties. The tests carried out include gramme stain, catalase test, fermentative type, retention of gastric juice and bile salts. Furthermore, testing using 16S rRNA molecular identification techniques was conducted to determine the species level. The results of the study obtained a total colony of Lactic Acid Bacteria (LAB) from dadiah 89x109 CFU/g. The identification of the single colony found that the Lactic Acid Bacteria (LAB) obtained was included as Gram-positive, with the type of homofermentative fermentation, catalase negative. It has resistance to stomach acid at pH 3 with a viability of 83.7%, bile salt resistance of 0.3%, and viability of 67.3%. Identification of Lactic Acid Bacteria (LAB) using the 16S sRNA gene, the results of running PCR with a base length of 1428bp. Analysis based on phylogenetic trees showed that Lactic Acid Bacteria (LAB)dadiah from the city of SianokBukittinggi has a relationship with Pediococcusacidilactici. From the results of this research, it can be concluded that dadiah from the city of Sianok Bukittinggi has a good enough potential as a probiotic.