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

Rizqiati, Heni; Sumantri, Cece; Noor, Ronny Rachman; Damayanthi, Evy; Rianti, Eny Ida

doi:10.14334/jitv.v20i2.1163

Cited by 17 publications

(15 citation statements)

References 10 publications

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“…[30] and Rizqiati et al . [31], on isolation of autochthonous LAB in buffalo milk, L. lactis , L. plantarum , L. pentosus , and L. brevis were isolated and characterized. Meanwhile, P. pentosaceus suggest originated from the stable LAB community from previous dadih.…”

Section: Discussionmentioning

confidence: 99%

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

et al. 2019

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Aim: Dadih samples from two different origins (Kamang and Gadut in West Sumatra) manufactured with different methods (back-slopping or spontaneous fermentation) were evaluated for the diversity of lactic acid bacteria (LAB). Materials and Methods: Four dadih samples manufactured with two different fermentation methods were obtained from Kamang and Gadut regions. Both genotypic and phenotypic characteristic (16S rRNA partial gene sequence analysis and carbohydrate fermentation profile) were used to analyze the diversity of dadih LAB population. Results: This study showed that LAB count in back-slopping fermented dadih was one log cycle higher than spontaneous fermented dadih. LAB isolates from the two regions were divided into three genera, namely Lactococcus, Lactobacillus, and Pediococcus. Sequencing results showed that 41.6% (five isolates) were identified as Lactococcus lactis ssp. lactis, 25% (three isolates) were identified as Lactobacillus plantarum ssp. plantarum, 16.6% (two isolates) were identified as L. lactis ssp. cremoris, and 8.3% (one isolate each) were identified as Pediococcus pentosaceus and Lactobacillus pentosus. Conclusion: Five species were determined in back-slopping fermented dadih, i.e., L. lactis ssp. lactis, L. lactis ssp. cremoris, L. plantarum ssp. plantarum, L. pentosus, and P. pentosaceus. On the other hand, spontaneous fermented dadih only contained three different species, namely L. lactis ssp. lactis, L. lactis ssp. cremoris, and L. plantarum ssp. plantarum. This research showed that back-slopping fermentation offers greater abundance and diversity compared to spontaneous fermentation in dadih.

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Section: Discussionmentioning

confidence: 99%

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

et al. 2019

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“…Biochemical techniques include catalase, oxidase, aerobic and anaerobic tests (Holt et al, 1994). Lactic acid bacteria are naturally present in milk and other dairy products, such as milk of Sumbawa horse (Sujaya et al, 2008), sheep milk (Acurcio et al, 2014), cow milk (Wassie and Wassie, 2016), buffalo milk (Duary et al, 2011;Rizqiati et al, 2015), dadiah (Sameen et al, 2010), cheese (Zeppa et al, 2004;Abdi et al, 2006;Luiz et al, 2017), yoghurt (Azadnia and Khan Nazer, 2009;Ali, 2011;Khalil and Anwar, 2016;) and kefir grain (Sefidgar et al, 2014;Zanirati et al, 2014;Garofalo et al, 2015;Kivanҫ, 2015).…”

Section: Introductionmentioning

confidence: 99%

The Characteristics of Lactic Acid Bacteria Isolated from Indonesian Commercial Kefir Grain

Sulmiyati¹,

Said²,

Fahrodi³

et al. 2018

MJM

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Aims: Kefir is a fermented dairy product using lactic acid bacteria, such as Lactobacillus lactis and L. delbrueckii subsp. bulgaricus mixed with yeast and produces acids and alcohols. Lactic acid bacteria (LAB) can be identified based on morphological and biochemical characteristics, using macroscopic and microscopic examination and biochemical tests. This study aims to isolate LAB from commercial kefir grain and to conduct an identification based on morphological characteristics using macroscopic, microscopic and biochemical techniques. Methodology and results: LAB isolated from kefir grain was grown on nutrient-agar medium and then transferred to the MRS agar medium. Macroscopic observations included recording the colony size, color, form, surface, and edge. Microscopic examination involved Gram staining and spore staining. Biochemical assays included oxidase test and aerobic and anaerobic tests. The results obtained were lactic acid bacteria which were negative in the catalase and oxidase tests, positive for Gram staining, spore staining was negative, and aerobic and anaerobic tests were positive; the bacteria were rod-shaped and rounded. Conclusion, significance and impact of study: Lactic acid bacteria isolated from kefir grains were identified by macroscopic and microscopic examination of morphology and using biochemical tests putatively identified as Lactococcus cremoris, Streptococcus cremoris and L. plantarum.

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“…Bactericons is an antimicrobial compound produced by Lactic Acid Bacteria (LAB) (Arqués et al, 2015;Umniyati et al, 2006). Tambekar & Bhutada (2010) found that LAB from cow, buffalo and goat milk which can inhibit S. typhi Rizqiati et al (2015) found 41 LAB isolates from buffalo milk in North Sumatra and were able to inhibit S. typhi.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity and Identification of Gene Encoding Enterocin Enterococcus faecalis K2B1 Isolated from Toraja's Belang Buffalo Milk

Alang

Kusnadi

Ardyati

et al. 2020

BES

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Background: Enterocin in Enterococcus is coded by enterocin encoding genes namely A, B, P and L50A / B. The purpose of this study was to identify enterocin gene encoding enterococcus faecalis K2B1 probiotic candidate from Belang Toraja buffalo milk and antimicrobial activity to S. typhi. Methods: identification of enterocin gene encoding using ent A, B, P and L50A / B, partial purification using ammonium sulfate on 80 % concentration and antimicrobial activity against to Salmonella typhi using disk diffusion method. The results of PCR amplification are then sequenced and BLASTX on NCBI. Result: Antimicrobial activity of Precipitate and crude against S. typhi are 193 and 201 respectively. Identification gene encoding enterocin shows that Ent A, B and P cannot be amplified and only EntL50A / B can be amplified with a sequence size of 86 bp. The sequence of enterocin encoding genes in E. faecalis K2B1 has 94% similarity with hypothetical protein EB34_00789 E. faecalis on GenBank with accession number RBR60004.1 Conclusion: EntL50A / B E. faecalis K2B1 has a size of 86 bp and is 94% identical to the hypothetical protein EB34_00789 and Enterocin can be used as antimicrobial or bio preservative.

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

Cited by 17 publications

References 10 publications

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

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

The Characteristics of Lactic Acid Bacteria Isolated from Indonesian Commercial Kefir Grain

Antimicrobial Activity and Identification of Gene Encoding Enterocin Enterococcus faecalis K2B1 Isolated from Toraja's Belang Buffalo Milk

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