Isolation and Identification of Lactic Acid Bacteria on Boiler Chicken

Abstract

The aims of this research were to isolate lactic acid bacteria from broiler chicken. The main material was a chicken boiler aged 30 days. The identification of LAB was carried out based on isolation and identification of morphological, phenotypic, and biochemical characteristics. Thirteen LAB isolates were obtained and 5 selected LAB isolates were identified based on growth levels, pH, and lactic acid levels. Five selected LAB isolates were identified as Lactobacillus genus which has Gram-positive, negative catalase, non-motility, hetero-fermentative, rod shapes, rod-colony shapes, and cream colony color.Abstrak: Penelitian ini bertujuan untuk mengisolasi bakteri asam laktat dari ayam broiler. Bahan utamanya adalah ayam boiler berumur 30 hari. Identifikasi BAL dilakukan berdasarkan isolasi dan identifikasi karakteristik morfologi, fenotipik, dan biokimia. Tiga belas isolat BAL diperoleh dan 5 isolat BAL terpilih diidentifikasi berdasarkan tingkat pertumbuhan, pH, dan kadar asam laktat. Lima isolat BAL terpilih diidentifikasi sebagai genus Lactobacillus yang memiliki Gram-positif, katalase negatif, non-motilitas, hetero-fermentatif, bentuk batang, bentuk koloni batang, dan warna koloni krem.

Molecular Identification of Lactic Acid Bacteria from Broiler Chicken Meat

“…BR 17 isolate was obtained from the isolation of lactic acid bacteria from broiler chicken meat (Mudawaroch et al, 2019) (Mudawaroch et al, 2020).…”

“…Many studies have reported that lactic acid can have significant antimicrobial effects (Gao et al, 2019) Researchers have developed Lactic Acid Bacteria that can be used for food fermentation (Mathur et al, 2020) Most of the use of lactic acid bacteria for milk fermentation (Widyastuti, and Febrisiantosa, 2014) (Montet et al, 2014) (Soro-Yao et al, 2014) (Tsuda et al, 2012)and lactic acid bacteria as starter on the manufacture of fermented sausages (Franciosa et al, 2018) Lactic acid bacteria are found naturally in foodstuffs including chicken meat (Sakaridis et al, 2014) (Arief et al, 2015) succeeded in isolating LAB from beef as a probiotic. Lactic acid bacteria BR 12, BR 17, BR 11, BR 10, and BR 7 obtained from broiler chicken meat resulted in the growth of lactic acid bacteria with continuous growth with the highest lactic acid levels and the lowest pH of all Lactobacillus genes (Mudawaroch et al, 2020). BR 17 isolate is more efficient in using sucrose when compared to BR 12.…”

Identification of Bacteriocin Gene in Lactobacillus acidophilus

“…LAB have been used in the last decades for preservation techniques such as fermentation, pharmacological product, and even new antibiotics development. The antimicrobial substances they produce are responsible for it [4].…”