ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT (BAL)  DARI BUAH MANGGA (Mangifera indica L.)

Ibrahim, Arsyik; Fridayanti, Aditya; Delvia, Fila

doi:10.51352/jim.v1i2.29

Cited by 23 publications

(17 citation statements)

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“…The motility test used a straight loop at the end, and then the bacterial isolate was inserted into Nutrient Broth containing 0.5% agar and then incubated at 35 o C for two days. If growth spreads, the bacteria are mobile or motile, and if bacterial growth does not spread, the bacteria are not non-motile [6].…”

Section: Motility Testmentioning

confidence: 99%

Isolation and Identification of Lactic Acid Bacteria of Bekamal (Banyuwangi Traditional Fermented Meat)

Prastujati

Hilmi

Khusna

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Fermentation technology has been used for decades for dairy and meat products. Several studies have shown an increase in the nutritional value of fermented meat and can increase its safety and shelf life. Bekamal is a traditional fermented meat product found in Banyuwangi Regency. Lactic acid bacteria is one of the natural microbiota of meat that is widely used as a fermentation agent to maintain quality and improve the product’s hygiene and sensory properties. This study aimed to indetify lactic acid bacteria (LAB) from traditional fermented meat products, namely bekamal. Bekamal tested is meat that has undergone a fermentation process for 7, 14 and 21 days, and each fermentation time consists of one sample to be isolated and identified the presence of lactic acid bacteria in it. The results showed that in bekamal, some lactic acid bacteria were indicated by Gram staining results, namely gram-positive and catalase-positive, and the results of the CO2 production test were classified as heterofermentative bacteria. This research concluded that in bekamal, lactic acid bacteria were indicated from Lactobacillus, Streptococcus and Leuconostoc genus.

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Section: Motility Testmentioning

confidence: 99%

Isolation and Identification of Lactic Acid Bacteria of Bekamal (Banyuwangi Traditional Fermented Meat)

Prastujati

Hilmi

Khusna

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Furthermore, this media aims to optimize growth, obtain the desired colonies, and inhibit the growth of unwanted bacteria [29]. In MRS media, glucose is used as a carbon source [30].…”

Section: Bacterial Isolate From Wikau Maombomentioning

confidence: 99%

Identification of Lactic Acid Bacteria in Spontaneous Fermented Cassava Food Product

Wahyuni,

Dewi,

Pato

et al. 2023

Preprint

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Lactic Acid Bacteria (LAB) such as Lactobaccilus is very important in digestive system health. One source of lactic Acid Bacteria is from cassava fermented foods. this research aimed to identify the genetic diversity of amylase-producing lactic acid bacteria isolated from fermented cassava. Fermentation was conducted by immersion of cassava in seawater for 6 hours and incubated for 3 days. analysis of morphology shows that the bacterial colonies has shape of bacilli and cocci cells, which are Gram-positive type. PCR analysis reveals that the bacterial DNA sequences Cladogram follows a Klad sister group Lactobacillus plantarum strain CQ2017ZC MH727586.1 with a bootstrap value of 77, Pediococcus pentosaceus strain 1931 MT597748.1 and P. Pediococcus pentosaceus strain 5583 MT510326.1, with a bootstrap value of 100. The analysis of genetic diversity showed that lactic acid bacteria from cassava fermentation had genetic similarities with lactic acid bacteria from milk. The results of chemical analysis showed that the isolation of lactic acid bacteria (UM 48.1, UM 48.2 and UM 24.2) has amylase activity of enzyme 446 mU/mL, 499 mU/mL and 1053 mU/mL respectively. These two Pediococcus pentosaceus have application potential in the chemical, pharmaceutical, food, and healthcare sectors. Furthermore, this study may provide an alternative to making milk-based health food and new fermented products using Lactic Acid Bacteria from cassava fermentation.

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“…Sebanyak 5 g daging buah kakao merah (Theobroma cacao L. varietas criollo) yang telah matang difermentasi dengan menggunakan alat yang telah disterilkan. Kemudian, buah kakao yang telah dikupas dan dipisahkan dari bijinya dibungkus dengan daun pisang, lalu diletakkan dalam kotak atau wadah fermentasi selama 72 jam (Ibrahim et al, 2015).…”

Section: Materials Dan Metode Fermentasi Buah Kakao Merah (Theobroma ...unclassified

Skrining Antibakteri dan Identifikasi Molekular Bakteri Asam Laktat dari Fermentasi Buah Kakao Merah (Theobroma cacao L. Varietas Criollo) Terhadap Bakteri Shigella dysenteriae

Yuniarti,

Hidayati,

Fitriani

et al. 2023

Al-Kauniyah J. Biol.

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AbstrakKakao merupakan salah satu komoditas perkebunan Indonesia yang berperan sebagai habitat tumbuh dan berkembangnya mikroorganisme yang baik. Salah satu bakteri yang dapat tumbuh dikomoditas tersebut yakni Bakteri Asam Laktat (BAL) yang berguna untuk kesehatan pencernaan. Penelitian ini bertujuan untuk mendapatkan isolat BAL yang memiliki aktivitas antibakteri tinggi terhadap Shigella dysenteriae dari fermentasi buah kakao merah (Theobroma cacao L. varietas criollo). Skrining antibakteri terhadap S. dysenteriae dilakukan dengan metode difusi cakram dan BAL yang memiliki aktivitas antibakteri tertinggi selanjutnya dilakukan identifikasi molekular dengan teknik Polymerase Chain Reaction (PCR). Sepasang primer 27F dan 1492R digunakan untuk amplifikasi gen 16S rRNA BAL dan dilanjutkan dengan sekuensing. Identifikasi hasil sekuensing dilakukan dengan penyejajaran data pada program BLAST. Hasil Penelitian menemukan isolat KAT372 merupakan isolat yang memiliki aktivitas antibakteri tertinggi dari 6 isolat yang ditemukan pada fermentasi buah kakao merah. Isolat ini memiliki kemiripan 99% terhadap Lactobacillus fabifermentans strain DSM 21115. Isolat BAL dari fermentasi buah kakao merah dapat dimanfaatkan sebagai sumber antibakteri alami terhadap S. dysenteriae.AbstractCacao is one of Indonesia's plantation commodities and is a natural resource that has an important role as a habitat for the growth and development of various good microorganisms. One of them is Lactic Acid Bacteria (LAB), which is good bacteria for digestive health. This study aims to obtain LAB isolates that have high antibacterial activity against Shigella dysenteriae from fermented red cacao fruit (Theobroma cacao L. criollo variety). Antibacterial screening against Shigella dysenteriae was carried out using the disc diffusion method and LAB which had the highest antibacterial activity followed by molecular identification with the Polymerase Chain Reaction (PCR) technique. A pair of 27F and 1492R primers were used for amplification of the 16S rRNA BAL gene and continued with sequencing. The identification of sequencing results was carried out by aligning the data in the BLAST program. The results found that KAT372 isolate was the isolate that had the highest antibacterial activity of the 6 isolates found in the fermentation of red cacao fruit. This isolate has 99% similarity to Lactobacillus fabifermentans strain DSM 21115. LAB isolate from fermented red cacao fruit can be used as a source of natural antibacterial against S. dysenteriae in maintaining digestive health later.

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ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT (BAL) DARI BUAH MANGGA (Mangifera indica L.)

Cited by 23 publications

References 0 publications

Isolation and Identification of Lactic Acid Bacteria of Bekamal (Banyuwangi Traditional Fermented Meat)

Isolation and Identification of Lactic Acid Bacteria of Bekamal (Banyuwangi Traditional Fermented Meat)

Identification of Lactic Acid Bacteria in Spontaneous Fermented Cassava Food Product

Skrining Antibakteri dan Identifikasi Molekular Bakteri Asam Laktat dari Fermentasi Buah Kakao Merah (Theobroma cacao L. Varietas Criollo) Terhadap Bakteri Shigella dysenteriae

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