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Utama, Cahya Setya; Zuprizal, Zuprizal; Hanim, Chusnul; Wihandoyo, Wihandoyo

doi:10.17728/jatp.2155

Cited by 7 publications

(5 citation statements)

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“…Pemanasan menyebabkan dinding spora lebih permeabel terhadap malasit hijau sedangkan ketika apusan telah dingin, dinding spora menjadi kurang permeable kemudian reagen safranin diberikan sebagai pewarna sel vegetatif. Penelitian terkait bakteri asam laktat dilakukan Utama et al, (2018) tentang isolasi dan identifikasi bakteri asam laktat pada jus…”

Section: Karakter Morfologi Bakteri Asam Laktatunclassified

Identification of Lactic Acid Bacteria from Fermented Kimchi Sawi Ansabi (Brassica juncea L.) using Phenotypic Similarities

Teul,

Rahmawati,

Ifadatin

2023

JBT

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Latic acid bacteria play a significant role in the fermentation of food, such as kimchi, which is fermented vegetables. Sawi kampung ansabi is a vegetable cultivated by the Dayak people in Kalimantan during the rice farming season which can be fermented into kimchi. Based on phenotypic similaities, the aim of this study was to identify and acquire cultures of lactic acid bacteria on MRSA media (De Man Rogosa and Sharpe Agar) enriched 1% CaCO3 from kimchi sawi ansabi fermented food sawi ansabi. The results of the isolations were used to test 10 isolates of lactic acid bacteria using the MVSP (Multivariate Statistical Package) program, the UPGMA (Unweighted Pair Group Method with Arithmetic Average Mean) method based on the Simple Matching Coefficient and Jaccard Coefficient to form dendrograms. Simple Matching Coefficient analysis resulted 8 isolates suspected to be Lactobacillus plantarum with a similarity index of 94.6%, 1 suspected 91.9% to Lactobacillus dellbrueckii, and 1 suspected 91.9% to Pediococcus cerevisiae. The Jaccard Coefficient analysis resulted in 8 isolates suspected of Lactobacillus plantarum with a similarity index of 92.6%, 1 isolate suspected 87% to Lactobacillus dellbrueckii, and 1 isolate 88% to Pediococcus cerevisiae.

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Section: Karakter Morfologi Bakteri Asam Laktatunclassified

Identification of Lactic Acid Bacteria from Fermented Kimchi Sawi Ansabi (Brassica juncea L.) using Phenotypic Similarities

Teul,

Rahmawati,

Ifadatin

2023

JBT

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“…The tannin content of FMF was seen to decrease significantly (2.71 to 0.85 mg/g) as the fermentation time increased (Figure 3). FCE generally consists of several types of LAB, one of them Lactobacillus plantarum (Utama et al, 2018), is known to produce metabolites such as enzyme tannase (Rodríguez et al, 2008) which is confirmed to hydrolyze tannins during fermentation by catalyzing the hydrolysis reaction of their esters (Aguilar-Zarate et al, 2014). Fermentation process also causes proteolytic enzyme activity increases resulting from the secondary metabolite Lactobacillus plantarum will hydrolyze the protein-tannin complex so that the tannin levels decrease which in turn will increase the bioaccessibility of minerals such as iron and zinc (Onweluzo & Nwabugwu, 2009).…”

Section: Tannin Levelmentioning

confidence: 99%

Effect of Addition Fermented Cabbage Extract on Antioxidant Activity and Antinutritional Compounds of Foxtail Millet Flour

Yonata

Pranata²,

Aminah³

2022

JTEP-L

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Fermented cabbage extract contains lactic acid bacteria Lactobacillus plantarum which produces tannase enzymes and Lactobacillus casei which produces phytase enzymes, which are very effective in reducing antinutrient compounds and increasing the antioxidant compound foxtail millet flour. This study aimed to determine the optimal fermentation time (0, 12, 24, 36, and 48 hours) to decrease antinutrient compounds and increase antioxidant compounds of foxtail millet flour using fermented cabbage extract. The results showed that an increase in fermentation time from 0 to 48 hours reduced levels of tannins and phytic acid in foxtail millet flour by 68.64 % (2.71 - 0.85 mg/g) and 66.60 % (5.33 - 1.78 mg/g) respectively. Afterwards there is an increase in antioxidant activity by 83.10 % (42.25 - 77.26 %) and a decrease in total phenolic content by 18.22 % (7.41 - 6, 06 mg GAE/g). In conclusion, the optimal fermentation time to produce FMF with the best characteristics (low antinutrients and high antioxidant activity) is 48 hours. Keywords: phytic acid, tannin, antioxidant activity, foxtail millet flour, fermented cabbage extract

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“…Meanwhile, the turbidity was standardized using a 0.5 McFarland solution, and the cell suspensions were inoculated into wells on API CHL 50 strips. Each well was added with paraffin oil to provide anaerobic conditions and incubated at 37 o C. After 48 hours, the ability of the isolates to ferment various types of sugar was observed, and the identity was known after the data was processed using Apiweb TM software (Biomerieux, 2009) (Utama et al, 2018).…”

Section: Identification Of Lab Isolates Using the Api 50 Chl Kitmentioning

confidence: 99%

Preliminary Selection of Potential Probiotic Lactic Acid Bacteria Isolated from Cocoa Beans (Theobroma cacao)

Amarantini

Prakasita

Sema

2021

Biosfer

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This study aims to isolate and identify LABs that spontaneously grow fermented cocoa beans that have the potential as probiotics. The isolation was carried out selectively using an MRS agar medium supplemented with 1% CaCO3. LAB's potential as a probiotic was selected based on the acid resistance test, bile salt resistance test, and antimicrobial activity test. The results showed that three isolates of lactic acid bacteria, namely strains K1B1, K2T2, and K3B4 were tolerant of gastric acid's pH conditions (pH 2.5, pH 3, and pH 4). They also can survive the bile salts (0.3%, 0, 5%, and 1%) and have antibacterial characteristics. The three isolates were identified as Lactobacillus Plantarum species (ID 99.9%).

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Cited by 7 publications

References 0 publications

Identification of Lactic Acid Bacteria from Fermented Kimchi Sawi Ansabi (Brassica juncea L.) using Phenotypic Similarities

Identification of Lactic Acid Bacteria from Fermented Kimchi Sawi Ansabi (Brassica juncea L.) using Phenotypic Similarities

Effect of Addition Fermented Cabbage Extract on Antioxidant Activity and Antinutritional Compounds of Foxtail Millet Flour

Preliminary Selection of Potential Probiotic Lactic Acid Bacteria Isolated from Cocoa Beans (Theobroma cacao)

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