Metagenomic analysis and biodiversity of Lactic Acid Bacteria (LAB) on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia

Abstract

Abstract. Manguntungi B, Saputri DS, Mustopa AZ, Ekawati N, Afgani CA, Sari AP, Triratna L, Sukmarini L, Fatimah, Kusmiran A, Yanti S, Irawan S, Prasetyo MD, Fidien KA. 2020. Metagenomic analysis and biodiversity of Lactic Acid Bacteria (LAB) on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia. Biodiversitas 21: 3287-3293. Masin is a spontaneously fermented sauce from Sumbawa, West Nusa Tenggara Indonesia that is made of shrimp paste, chili, turmeric flower, and herbs mixed with some spices. This study aims to isolate Lactic Acid Bacteria (LAB) and analyze the metagenomic and biodiversity of its bacteria. Genome isolation for metagenomic analysis was using ZymoBIOMICSTM DNA Miniprep Kit. Sequencing analysis to identify LAB strain form masin was using 16S rRNA universal primer. Metagenomic analysis showed that relative abundance bacteria in masin for order taxon was Lactobacillales, the family taxon was Enteroccocaceae, and the genus was Tetragenoccocus. Six different groups were obtained from the phylogenetic tree analysis of 40 isolates found in masin. The representatives of each group taken were isolates number 2, 17, 11, 34, 28, and 5. Based on the results of sequencing analysis, the 6 isolates found in masin are Staphylococcus piscifermentans strain CIP103958 (Isolate Code 2), S. piscifermentans strain BULST54 (Isolate Code 17), S. piscifermentans strain SK03 (Isolate Code 11), S. piscifermentans strain ATCC 51136 (Isolate Code 34), S. piscifermentans strain PCM 2409 (Isolate Code 28) and S. piscifermentans strain PU-87 (Isolate Code 5). Through this research, it has been described a whole diversity of bacteria contained in masin, one of them is Lactic acid bacteria. The six LAB isolates that have been identified can be developed as starter candidates for masin production.

Metagenomic analysis and biodiversity of bacteria in traditional fermented fish or Budu from West Sumatera, Indonesia

“…Previous research has found a broad spectrum of microorganisms in fermented fish products in Asia [24] , since different types of raw materials and fermentation conditions produce different microbiota. Meanwhile, when compared with masin products (fermented sauce made from shrimp paste, chilies, turmeric flowers, and other spices originating from Sumbawa, West Nusa Tenggara, Indonesia), the class of bacteria most frequently detected was the Enteroccocaceae family, genus Tetragenoccocus [14 , 25] . Previous studies reported that bacterial and yeast microbiota originating from Budu were able to increase feed digestibility and act as agents in inhibiting aflatoxins B1 [26 , 27] .…”

“…Currently, next-generation sequencing (NGS) is a tool that can be used for molecular identification, such as metagenomics, phylogenetics, and transcriptomics, which are currently applied to the cultural documentation of various samples. This method is well accepted as an accurate and reliable identification tool that can be used in the identification of microbial communities present in kimchi from Korea [9 , 10] , Godo, fermented soy from Japan [11] , Lemea, fermented bamboo shoots and fish from Indonesia [12] , Incwancwa, a traditional fermented cereal from Eswatini [13] , and Masin (salted sauce) in Sumbawa, West Nusa Tenggara, Indonesia [14] .…”

Penerapan Alat Fermas Kece (Fermentor Masin Makanan Khas Sumbawa Dengan Sistem Kendali Cerdas) Di Desa Jotang Kabupaten Sumbawa

“…Selain itu, pemanas dirancang sedemikian rupa untuk memperoleh temperatur fermentor tersebar merata pada seluruh bagian wadah penyimpanan masin. Temperatur optimal pada fermentor FERMAS-KECE adalah 37oC sesuai dengan temperature optimal fermentasi bakteri asam lactat (Nurdyansyah & Hasbullah, 2018) (Ayuti et al, 2016), dimana menurut (Manguntungi et al, 2020) bakteri asam laktat merupakan fermentasi yang mendominasi dalam proses fermentasi masin. Kapasitas produksi masin dengan fermentor FERMAS-KECE ini adalah 50 liter.…”