The Isolation and molecular identification of antimicrobial-producing Lactic Acid Bacteria from chao, South Sulawesi (Indonesia) fermented fish product

Abstract

Abstract. Nurhikmayani R, Daryono BS, Retnaningrum E. 2019. Isolation and molecular identification of antimicrobial-producing Lactic Acid Bacteria from chao, South Sulawesi (Indonesia) fermented fish product. Biodiversitas 20: 1063-1068. Chao is traditional fermented fish made of anchovy (Stolephorus sp.), rice, salt, and fermented naturally on controlled environment. The product comes from Pangkep Regency, South Sulawesi. Chao has the potential for the source of high-grade lactic acid bacteria isolates, especially for antimicrobial compound. Antimicrobial compound produced by lactic acid bacteria is a biopreservative compound with many advantages. The purposes of this investigation were to isolate antimicrobial-producing lactic acid bacteria from chao and to identify their isolates based on the molecular properties. Lactic acid bacteria were isolated from chao using Man Ragosa Sharpe Agar (MRSA) medium added with 0.1 % CaCO3, followed by the ability test to produce antimicrobial compound against Staphylococcus aureus FNCC 0047 as an indicator. The spectrum of crude antimicrobial as cell-free supernatant (CFS) was determined by antagonism against S. aureus FNCC 0047 and Escherichia coli FNCC 0049 on agar well diffusion test. Selected isolates of antimicrobial-producing lactic acid bacteria molecularly identified from 16S rRNA marker using primer 27F and 1492R. We obtained four isolates of lactic acid bacteria that showed the antimicrobial activity. This crude antimicrobial compound could inhibit both gram-positive Staphylococcus aureus FNCC0047 and gram-negative bacteria Escherichia coli FNCC0049. The highest crude antimicrobial activity of isolates was observed on IB1C strain. The results of molecular characterization suggested that the IB1C and IB3B strain were identified as Lactobacillus plantarum, whereas IB3E and IB3F were identified as Pediococcus pentosaceus.

Molecular characterization of lactic acid bacteria producing edible biofilm isolated from kimchi

“…In addition, their characters were Gram-positive bacteria, rod shape, negative catalase, non-motile, and negative endospore that matched the LAB key characters in Bergey's Manual of Determinative (Brenner et al 2005). Similar LAB characters were also reported by Nurhikmayani et al (2019).…”

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

“…Afriani et al (2015), isolated lactic acid bacteria from Bekasam from Jambi, which also has proteolytic activity, namely Lactobacillus pentosus BS15, Lactobacillus plantarum 1 BS22 e Lactobacillus plantarum 1 BL12. Nurhikmayani et al (2019), found Lactobacillus plantarum and Pediococcus pentosaceus from Chao fermented fish from South Sulawesi using 16S rRNA. In addition there are also several sources of lactic acid bacteria from Thai Plaa-som fermented fish products such as Pediococcus pentosaceus, Lactobacillus alimentarius/ farciminis, Weisella confusa, L. plantarum and Lactococcus garviae from Plaa-som, fermented fish products from local producers in Songkhla province, Southern Thailand (Paludan-Mu¨ller et al 2002), Lactococcus garvieae, Streptococcus bovis, Weissella cibaria, Pediococcus pentosaceus, Lactobacillus plantarum, and Lactobacillus fermentum (Kopermsub and Yunchalard 2010), Lb.…”

Characterization of a bacteriocin as biopreservative synthesized by indigenous lactic acid bacteria from dadih soya traditional product used in West Sumatra, Indonesia

“…In comparison with previous studies carried out by researches, both of L. plantarum and L. mesenteroides have been isolated from fermented products, (Choi et al 2015;Oguntoyinbo and Narbad 2015;Berbegal et al 2016;Jimenez et al 2018;Lee and Kim 2019;Nurhikmayani et al 2019). Moreover, L. plantarum has also reported from digestive tracts of shrimp (Kongnum et al 2012), human breast milk (Jiang et al 2016) and Italian rye-grass (Vijayakumar et al 2015), whereas, genus of Leuconostoc mesenteroides mainly isolated from meat products (Kaihei et al 2011) and Oreochromis niloticus (Paray et al 2018).…”