Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra

Abstract

Every dadiah product has different strains of LAB depending on the region of the manufacturer. Each region can use different types of bamboo and buffalo species that produce their milk. Using 16S rRNA sequencing, LAB in dadiah can be identified. For years, the dadiah was known to have natural probiotic properties. This bacterial strain is non-toxic and safe to consume and considered as food-grade microorganism (Saputri et al., 2018). Probiotics are living microorganisms (single or mixed) that are present adequately in our food, as much as 10 6 to 10 7 colony-forming units (CFU) per gram of food (Dwi et al., 2016;Purwati et al., 2017). Commonly, the bacteria are Lactobacillus, Bifidobacterium, Streptococcus, Lactococcus, and Enterococcus. LAB from fermented milk is widely used as probiotics, including Lactobacillus rhamnosus CAN-1, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paracasei, Lactobacillus bulin, Streptococcus thermophilus, Lactobacillus fermentum, and Lactobacillus acidophilus. There is an increased number of new findings of nonpathogenic bacteria and yeast that are considered as probiotics and have health benefits (Saputri et al., 2018;Rayavarapu et al., 2019;(Djunaedi, 2007). Furthermore, diet supplemented with yoghurt showed a significant decline in blood cholesterol. LAB in the presence of prebiotics were found to be effective against increased blood lipid profile (Sarfraz et al., 2019).

Isolation, identification and characterization of Lactobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka

“…In the present study, acid tolerance is comparatively low in L. curvatus (Table 2) and high in L. fermentum. Apart from that L. fermentum isolated from Dadih showed a 57.1% of survival rate under pH 4 and it's lesser at pH 3 (Amelia et al, 2020). Changes in cellular morphology and cell surface hydrophobicity have been observed with acid and osmotic stress in L. fermentum (Sung, 2005), and it may be the reason for the high acid tolerance of L. fermentum reported in this study.…”

Microbial diversity analysis of vineyard son the eastern foothills of the Helan Mountain region using high-throughput sequencing

“…Among them, Oenococcusoenosus is the main strain that stimulates MLF. MLF can further reduce the acidity of wine after alcoholic fermentation is complete, and the metabolism of lactic acid bacteria can alter the flavor components in wine so as to improve the sensory quality of wine and increase the mellow feeling of the body (Amelia et al, 2020;Zhang et al, 2020). However, after malic acid is metabolized, lactic acid bacteria will continue to metabolize glycerol and other active ingredients in the body, resulting in rancidity.…”

Molecular Identification of Lactic Acid Bacteria an Approach to Sustainable Food Security

“…The fermentation type is determined as homofermentative when there are no bubbles produced inside Durham tube. It was found that isolation from dadiah originated from Lintau also included as homofermentative type, where the homofermentative type will produce lactic acid as primary metabolism product 39 . In addition, the test of biochemical characteristic on strain Pediococcus acidilactici PB22 lactic acid bacteria isolation produced by bekasam are also homofermentative type 11 .…”

“…Biochemical Analysis of Lactic Acid BacteriaThe biochemical test of isolation of dadiah by catalyst test and fermentative type yield result that the isolation are negative catalysts and homofermentative According to study by another researcher39 from the catalyst test on dadiah culture isolation originated from Lintau, there are no bubbles produced when the isolation is dripped with 3% H 2 O 2 . It was found that the result of catalyst reaction gave positive result if bubbles are produced which indicate the formation of O 2 gas from the breakdown of H 2 O 2 by catalyst enzyme of the bacteria40 .…”