Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia

Wirawati, Chandra Utami; Sudarwanto, Mirnawati; Lukman, Denny Widaya; Wientarsih, Ietje; Srihanto, Eko Agus

doi:10.14202/vetworld.2019.823-829

Cited by 34 publications

(34 citation statements)

References 36 publications

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“…The study by Melia et al (2018) on buffalo milk samples from the Agam district (BMA 3.3) showed the LAB as a strain of L. fermentum (L23) using BLAST analysis. Wirawati et al (2019) reported sequence results in dadiah from two different regions of West Sumatra that showed 41.6% (five isolates) were identified as Lactococcus lactis ssp. lactis, 25% (three isolates) identified as Lactobacillus plantarum ssp.…”

Section: Molecular Identification By 16s Rrna Methodsmentioning

confidence: 99%

Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra

et al. 2021

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Every dadiah product has different strains of LAB depending on the region of the manufacturer. Each region can use different types of bamboo and buffalo species that produce their milk. Using 16S rRNA sequencing, LAB in dadiah can be identified. For years, the dadiah was known to have natural probiotic properties. This bacterial strain is non-toxic and safe to consume and considered as food-grade microorganism (Saputri et al., 2018). Probiotics are living microorganisms (single or mixed) that are present adequately in our food, as much as 10 6 to 10 7 colony-forming units (CFU) per gram of food (Dwi et al., 2016;Purwati et al., 2017). Commonly, the bacteria are Lactobacillus, Bifidobacterium, Streptococcus, Lactococcus, and Enterococcus. LAB from fermented milk is widely used as probiotics, including Lactobacillus rhamnosus CAN-1, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paracasei, Lactobacillus bulin, Streptococcus thermophilus, Lactobacillus fermentum, and Lactobacillus acidophilus. There is an increased number of new findings of nonpathogenic bacteria and yeast that are considered as probiotics and have health benefits (Saputri et al., 2018;Rayavarapu et al., 2019;(Djunaedi, 2007). Furthermore, diet supplemented with yoghurt showed a significant decline in blood cholesterol. LAB in the presence of prebiotics were found to be effective against increased blood lipid profile (Sarfraz et al., 2019).

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Section: Molecular Identification By 16s Rrna Methodsmentioning

confidence: 99%

Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra

et al. 2021

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“…plantarum, L. lactis ssp. cremoris, Pediococcus pentosaceus, and Lactobacillus pentosus are some types of bacteria that are naturally found in curd (Wirawati et al (2019). Tempoyak, a natural fermentation product from Durian, is also a natural fermentation product (Juliyarsi et al (2018) and tempoyak also contains lactic acid bacteria that have the potential as probiotics (Hartini et al 2019 andAhmad et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia

et al. 2019

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Abstract. Melia S, Purwati E, Kurnia Y. F, Pratama D. R. 2019. Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia. Biodiversitas 20: 3532-3538. This study aimed to determine the antimicrobial potential of lactic acid bacteria isolated from bekasam. Bekasam is a result of sepat rawa fermentation from Banyuasin District, South Sumatra, Indonesia. The results showed that the morphological and biochemical properties of lactic acid bacteria were Gram-positive and cocci, negative catalase and included in homofermentative groups. The biggest antimicrobial activity was shown by bekasam isolate to Escherichia coli O157: H7 (21.26 mm), followed by Staphylococcus aureus ATCC25923 (18.23 mm) and Listeria monocytogenes CFSAN004330 (5.10 mm), while diameter barriers for crude bacteriocin supernatant isolates lactic acid bacteria to Escherichia coli O157: H7, Staphylococcus aureus ATCC25923 were 14.99 mm, 17.69 mm, and Listeria monocytogenes CFSAN004330 had no antimicrobial activity at neutral pH. The results of molecular identification with 16S rRNA showed that lactic acid bacteria isolated from bekasam isolate have similarity with Pediococcus acidilactici strain PB22 that has antimicrobial potential against pathogenic bacteria and potential as bio preservatives.

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“…However, these manufacturing accidents offer an interesting model for microbiologists to study the dispersion and resilience of microbial communities. Various mesophilic fermented milks have been described among dairy products [3] and include Vilii in Finland, Dahi in India or Dadih in Indonesia, whose process is similar to that of Gwell [11]. They are obtained after a thermization step of the milk, by inoculation of a previous day production.…”

Section: Introductionmentioning

confidence: 99%

Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter

et al. 2020

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Gwell is a traditional mesophilic fermented milk from the Brittany region of France. The fermentation process is based on a back-slopping method. The starter is made from a portion of the previous Gwell production, so that Gwell is both the starter and final product for consumption. In a participatory research framework involving 13 producers, Gwell was characterized from both the sensory and microbial points of view and was defined by its tangy taste and smooth and dense texture. The microbial community of typical Gwell samples was studied using both culture-dependent and culture-independent approaches. Lactococcus lactis was systematically identified in Gwell, being represented by both subspecies cremoris and lactis biovar diacetylactis which were always associated. Geotrichum candidum was also found in all the samples. The microbial composition was confirmed by 16S and ITS2 metabarcoding analysis. We were able to reconstruct the history of Gwell exchanges between producers, and thus obtained the genealogy of the samples we analyzed. The samples clustered in two groups which were also differentiated by their microbial composition, and notably by the presence or absence of yeasts identified as Kazachstania servazii and Streptococcus species.

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Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia

Cited by 34 publications

References 36 publications

Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra

Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra

Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia

Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter

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