Isolasi, Identifikasi, Dan Karakterisasi Bakteri Asam Laktat Dari Dadih Susu Kerbau

Abstract

Dadih is one of the traditional fermented milk products of West Sumatera. Dadih contain a lot of lactic acid bacteria that acts as a coagulant and preservative. Some lactic acid bacteria also act as a probiotic agent because of characteristics that are resistant to acidic conditions. Some of the main requirements of microbes that can be used as probiotic microbes were resistant to low pH, bile salts, able to colonize, and having antimicrobial activity. Each species of the genus Lactobacillus havedifferent characteristics. This characteristic are influenced by the environment in which the bacteria live. Isolation, identification and characterization of lactic acid bacteria derived from buffalo milk were done. The results of isolated lactic acid bacteria was Lactobacillus plantarum. The characterization of Lactobacillus plantarum indicated that these isolates were able to survive in a concentration of medium containing 0.5% bile salts, resistant to acidic media until pH 2, have antimicrobial activity (inhibit Escherichia coli, Staphylococcus aureus and Enterococcus faecalis).

Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia

“…Dadih surface is smooth and shiny, clean without air bubbles in the middle of the product [1]. The fermentation process occurs spontaneously; bamboo tubes are filled with fresh buffalo milk and each tube is covered with banana leaves that are then incubated at room temperature (28-30°C) for approximately 24-48 h [2]. Nevertheless, there are still some artisans that apply back-slopping fermentation methods during dadih production.…”

Isolation and identification of indigenous lactic acid bacteria from North Sumatra river buffalo milk

“…LAB isolation of fresh buffalo milk was done in India, Pakistan and Egypt both of fresh buffalo milk or produced buffalo milk products (Aziz et al 2009;Tambekar et al 2009;Singh & Sharma 2009;Patel & Patel 2012;Sharma et al 2013;Shafakatullah & Chandra 2014;Kumar et al 2014). In Indonesia, LAB isolation from the produced buffalo milk products had been done to produce a product of West Sumatran buffalo called "dadih" (Surono 2003;Sunaryanto & Marwoto 2013), whereas isolation and identification of LAB from fresh buffalo milk in Indonesia has not been much done.…”

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

“…After 7 h of contact with L. plantarum from dadih from the Payakumbuh region, the death percentage of 33.3% of S. aureus colony, 27.27% of E. faecalis colony, and 23.07% of E. coli colony were reported, demonstrating that L. plantarum more effectively inhibits Gram-positive bacteria (S. aureus and E. faecalis) than Gram-negative bacteria (E. coli) [45]. This might be due to the outer membrane of Gram-negative bacteria, which functions as an efficient permeability barrier and is able to exclude macromolecules (i.e., bacteriocins or enzymes) and hydrophobic substances (i.e., hydrophobic antibiotics) [58].…”