Potential of Lactic Acid Bacteria From Tape and Jember Tempeh as a Probiotic Candidate

Abstract

Probiotics are microbes in fermented foods that have beneficial effects on health. Microbes that act as probiotics are lactic acid bacteria (LAB) that can produce metabolites such as lactic acid, hydrogen peroxide, and bacteriocins. This study aimed to obtain lactic acid bacterial isolates from tape and tempeh, and to test the potential of LAB as a probiotic candidate by activity test as an antidiarrhea and its resistance to gastric pH and bile salts. The fermentation products used as a source of LAB isolates are tempeh sumber mas merk, and yellow cassava tape, sari madu merk from Jember. The results of the first stage regarding the isolation of LAB using GYP media showed that there were 2 LAB isolates (TaJ.14 and TaJ.15) from the tape and 4 LAB isolates (TeJ.18, TeJ.22, TeJ.24, and TeJ.25) from tempeh. The results of the antidiarrheal test using the disc diffusion method (oxoid) showed that TaJ.14 and TaJ.15 isolates were able to inhibit Bacillus subtilis, Escherichia coli, and Shigella dysentriae, while TeJ.18, TeJ.22, TeJ.24, TeJ.25, and Lactobacillus casei (control) was only able to inhibit B. subtilis and E. coli. The results of LAB resistance to gastric pH showed that the TeJ.25 isolate had the highest percentage of pH 3 and 2.5 resistance (51.13 and 33.03%) compared to other isolates and controls. LAB resistance test results against bile salts (oxgal) showed that the TeJ.22 isolate had the highest percentage of resistance (75.10%) compared to other isolates although was still higher in control (75.99%).

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

“…These isolates were also sustained in bile salt with high potential levels of antidiarrhea against Bacillus subtilis, Escherichia coli, and Shigella dysentriae. These three isolates also presented higher probiotic activity than commercial probiotics, such as Lactobacillus casei, which was the comparative material in the previous study (Azizah et al 2021). Therefore, further investigation into the potential of probiotics from Jember tempeh is necessary because each spontaneously fermented food has a unique taste in each region due to different microorganism diversity.…”

“…The lactic acid bacteria (LAB) colonies that grew on the media were marked by the clear zone around each colony on GYP agar media. The LAB colony was counted with a colony counter to determine the total population of LAB in three tempeh samples (Azizah et al 2021).…”

“…Furthermore, the colony was characterized by its macroscopic and microscopic morphology with the Gram-staining method. The isolate was preserved in a GYP slant media at 4°C for further analysis (Azizah et al 2021).…”

“…Probiotics can medicate lactose intolerance symptoms, prevent colon cancer, reduce blood cholesterol levels, and act as an antidiarrhea. Probiotics provide an immunomodulatory effect by assisting the formation of vitamin B, pyridoxin, niacin, folic acid, cyanocobalamin, biotin, and important antioxidants such as vitamin K (Rajoka et al 2017;Sulistiani et al 2019;Azizah et al 2021).…”

“…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).…”