Isolation, Characterization and Antibacterial Activities of Lactic Acid Bacteria Isolated From Batak's Special Food "Dali Ni Horbo”

Abstract

Lactic Acid Bacteria (LAB) are gram-positive bacteria that are rod or round in shape, do not form spores, and do not have cytochromes. LAB can be isolated from fermented food products. LAB is useful to inhibit the growth of pathogenic bacteria so that they are potential antibacterial sources. The purpose of this study was to isolate LAB from the traditional food Dali Ni Horbo, continued with characterization, antimicrobial testing, and sensitivity testing towards several antibiotics. From the results of the study, the number of colonies obtained was 2.4 x 107 CFU/mL. 6 isolates were randomly selected, coded as isolates UPDH1, UPDH2, UPDH3, UPDH4, UPDH5, UPDH6, respectively. Biochemical characterization showed that the isolates were gram-positive and catalase-negative bacteria. Results of antibiotic sensitivity testing using 6 antibiotics, namely amoxicillin (AML), erythromycin (E), oxacillin (OX), ofloxacin (OFX), cefotaxime (CTX), and gentamicin (CN), showed that all the isolates were resistant to CTX. The UPDH1 isolate was resistant to AML and OX. The UPDH3, UPDH5, and UPDH6 isolates were resistant to AML, and the UPDH4 isolate was resistant to E, OFX, CTX, CN, and OX. Antimicrobial tests used the disk diffusion method against Escherichia coli and Staphylococcus aureus. The UPDH2 isolate, gave an inhibition zone of 6.7 mm, and UPDH5 and UPDH6 gave inhibition zones of 7.6 mm and 8.5 mm respectively, against E. coli. Microbial inhibition tests against S. aureus by UPDH1, UPDH2, UPDH5 and UPDH6 gave inhibition zones of 13.5 mm, 9.0 mm, 12.1 mm and 12 mm respectively. From the results in this research it can be concluded that the traditional food Dali Ni Horbo is a potential source of probiotics.

Carbohydrate Hydrolytic Activity, Antibiotic Resistance and Stress Tolerance ofLacticaseibacillus paracaseiBCRC-16100 andLacticaseibacillus paracaseiZFM54 for Probiotics Using Genomic and Biochemical Approaches

“…Through this, it is inferred that these putative lactic acid bacteria are safe for further utilization as probiotics that can be incorporated in drugs or functional food. The colonies of the two isolates were translucent, round, shiny and convex ( Figure 1b ) which are all consistent to the characteristics of a lactic acid bacteria described from other studies (Siregar et al , 2014; Manzoor et al , 2016; Mahulette et al , 2018; Rahayu & Qurbaniah, 2019; Nasution et al , 2020; and Nasri et al , 2021). Using 16s rRNA, the isolates were identified as Lacticaseibacillus paracasei BCRC-16100 and Lacticaseibacillus paracasei ZFM54 with 100% homologies from the database sequences with accession numbers NZ_CP086132 and NZ_CP032637, respectively ( Figure 1c ).…”

Carbohydrate Hydrolytic Activity, Antibiotic Resistance and Stress Tolerance of <em>Lacticaseibacillus paracasei </em>BCRC-16100 and <em>Lacticaseibacillus paracasei</em> ZFM54 for Probiotics Using Genomic and Biochemical Approaches

“…Through this, it is inferred that these putative lactic acid bacteria are safe for further utilization as probiotics that can be incorporated in drugs or functional food. The colonies of the two isolates were translucent, round, shiny and convex (Figure 1b) which are all consistent to the characteristics of a lactic acid bacteria described from other studies [37][38][39][40][41][42]. Using 16s rRNA, the isolates were identified as Lacticaseibacillus paracasei BCRC-16100 and Lacticaseibacillus paracasei ZFM54 with 100% homologies from the database sequences with accession numbers NZ_CP086132 and NZ_CP032637, respectively (Figure 1c).…”

Isolation and Characterization of Indigenous Lactic Acid Bacteria from Pakatikng Rape, Dayak’s Traditional Fermented Food

“…In general, lactic acid bacteria colonies have general characteristics, namely circular in shape (Nasution et al, 2020), white to yellowish in color, entire margin, convex elevation and smooth surface (Siregar et al, 2014;Manzoor et al, 2016;Mahulette et al, 2018;Rahayu & Qurbaniah, 2019;Nasution et al, 2020;Nasri et al, 2021).…”