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

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.

Shrimp paste: different processing and microbial composition across Southeast Asia

“…Figure 3 illustrates the processing of terasi. Identification of microbial composition reported that terasi comprised lactic acid bacteria such as Enterococcus faecalis, Bacillus subtilis, Weissella cibaria, and Pediococcus acidilactici [7,31,32].…”

Lactic acid bacteria administration from Jember tempeh (Indonesia) as a probiotic candidate in intestinal physiology and histology of mice strain Balb-C

“…Probiotics are mainly found in native fermented food from Indonesia, such as bekasam (Sari et al 2018), terasi (Putra and Resti 2018;Fevria et al 2023), tape and tempeh (Sulistiani et al 2019;Azizah et al 2021), and oncom (Kurniati et al 2021). Probiotics, known by the community, are commonly produced as drinks, such as cow milk, buffalo milk, cheese, and yogurt (Karami et al 2017).…”