Isolation and Identification of Lactic Acid Bacteria from Okara and Evaluation of Their Potential as Candidate Probiotics

Abstract. Aritonang SN, Roza E, Sandra A. 2020. Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage. Biodiversitas 21: 2240-2243. Lactic Acid Bacteria (LAB) can be found in food and most of the LAB have beneficial effects for humans as potential probiotics. LAB isolated from okara (soy milk pulp) produces antimicrobial compounds called bacteriocins which can be used as natural preservatives in sausages. This study aims to determine the effectiveness of this bacteriocin from LAB as a natural preservative in sausages. The bacteriocin was isolated from Lactobacillus plantarum SRCM 1 004 34 strain isolated from Okara. Completely Randomized Design (CRD) was used in 4 X 4 factorial pattern by three replicates The first factor was the percentage addition of bacteriocin (B): 0% (B0), 0.3% (B1), 0.6% (B2) and 0.9% v/b (B3). The second factor was the length of sausage storage time at 4°C (L): 0 days (L0), 4 days (L1), 8 days (L2) and 12 days (L3). The observed variables were moisture content, protein, fat, pH, total aerobic bacteria, and sausage fatty acid profile. The results showed that the content of protein, fat, and the bacterial count was significantly influenced by the interaction of the percentage addition of bacteriocin and storage time. pH was significantly affected by bacteriocin dose and storage time but was not affected by the interaction of other factors. The moisture content of the sausage was significantly affected by storage time. The results of this study showed that sausages treated with 0.9% bacteriocin (B3) with a maximum storage time of 12 in the refrigerator was still safe to be consumed.

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“…Bacteriocin used in this study was isolated from L. plantarum strain SRCM 1 004 34 from okara (Aritonang et al 2017).…”

Section: Methodsmentioning

confidence: 99%

Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage

2020

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“…Bacteriocin actively attacks Grampositive pathogenic bacteria such as Listeria monocytogenes and S. aureus and also some Gram-negative bacterial pathogens [23,24]. For example, Lactobacillus pentosus and Lactobacillus plantarum from okara was found to have antimicrobial activity against E. coli, S. aureus, and L. monocytogenes [25]. Table 1 summarizes that all lactic acid bacteria isolates were capable of inhibiting the growth of pathogenic bacteria.…”

Section: Antibacterial Activity Against Pathogensmentioning

confidence: 99%

Selection of Buffalo Milk Lactic Acid Bacteria With Probiotic Potential

Melia

Yuherman

Jaswandi

et al. 2018

Asian J Pharm Clin Res

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Objective: The aim of this research was to isolate and identify lactic acid bacteria using 16S rRNA and evaluates their potential as probiotics. Methods:The probiotic properties measured were resistance to low pH and to 0.3% and 0.5% bile salts, antimicrobial activity against pathogenic bacteria (Escherichia coli O157:H7 and Staphylococcus aureus ATCC 25923), antibiotic resistance, and hydrophobicity. Results:The lactic acid bacteria with optimal probiotic properties were isolated from buffalo milk and identified from a sample from Agam district (BMA 3.3) which was classified using BLAST analysis as a strain of Lactobacillus fermentum (L23). Conclusion:Buffalo milk from this part of West Sumatera contains a strain of L. fermentum with has good probiotic properties.

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“…L. plantarum TMW 1.1623 has been isolated from the solid waste of soymilk production (Aritonang et al 2017) and used as a probiotic (Rossi et al 2018). Its culture showed good performance as a starter culture for milk fermentation.…”

Section: The Growth Rate Of Lactic Acid Bacteria On Modified Mrs-brot...mentioning

confidence: 99%

Utilization of Waste Mixed Pangasius Fish Fillet and Pineapple Core to Produce Peptone for Lactic Acid Bacteria Growth Media

2022

Int J Vet Sci

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Over the last few decades, the quantum of research on probiotic strains has increased rapidly in most regions of the world. The use of probiotics in animal production and human nutrition can solve many problems caused by inadequate antibiotic treatment, growth promoters, disease prevention, and improved management. Market demand for probiotics is increasing worldwide, including Indonesia, where these are mainly imported. This situation renders peptone as a media component for isolation and identification of probiotics or as a media for testing bacteria in microbiological work. Pangasius fillet waste (P) and pineapple core (C) are agro-industrial wastes used as raw materials for peptone production. The purpose of this study was to see how the ratio of P to C affects the output of peptone from agro-industrial wastes for use as a component of laboratory media for the growth of microorganisms. Protein P hydrolysis was carried out directly by mixing C in various ratios (1:1, 2:1, and 3:1) with different incubation times (T), 1 day (T1), 2 days (T2), and 3 days (T3). The P: C ratio of 3:1 with an incubation time of one day (T1) was the best for peptone production, with a yield of 42.88±2.66%, the protein content of 5.68±0.13%, degree of hydrolysis of 90.16±2.28%, and 15 amino acids. The effects of commercial and modified MRS broth media containing peptone on LAB growth were non-significantly different, with an average total LAB of 9.084-9.128 log CFU/mL. In conclusion, peptone extracted from P using crude bromelain from C can be used as a nitrogen source to formulate MRS broth for LAB growth.

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Isolation and Identification of Lactic Acid Bacteria from Okara and Evaluation of Their Potential as Candidate Probiotics

Cited by 18 publications

References 33 publications

Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage

Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage

Selection of Buffalo Milk Lactic Acid Bacteria With Probiotic Potential

Utilization of Waste Mixed Pangasius Fish Fillet and Pineapple Core to Produce Peptone for Lactic Acid Bacteria Growth Media

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