Molecular Identification of Yeasts Isolated from Dadih by RFLP-PCR and Assessment on Their Ability in Utilizing Lactate

Jatmiko, Yoga Dwi; Lopes, Miguel de Barros; Barton, Mary D.

doi:10.5454/mi.6.1.5

Cited by 12 publications

(5 citation statements)

References 14 publications

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“…Three yeast species, namely Saccharomyces cerevisiae, Candida metapsilosis, and Kluyveromyces marxianus were found in dadih with C. metapsilosis as the most predominant species [32]. The different types of yeast in dadih, such as Candida stelimalicola and Pichia jadinii, were also reported [41]. After 2 days of fermentation, the total viable yeast count was 6.85 log cfu/g, or about 7.08 × 10 6 cfu/g in dadih from the Solok region [30].…”

Section: Microbiota Of Dadihmentioning

confidence: 92%

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

2021

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Dadih or dadiah is traditional fermented buffalo milk of Minangkabau, which occurs spontaneously. Dadih is commonly served as ampiang dadih, or other dishes. The microbiota found in dadih are dominated by lactic acid bacteria, and yeasts are also found. The lactic acid bacteria provide functional value, such as antimicrobial, hypocholesterolemic, antimutagenic, antioxidant, and immunomodulatory properties, as well as being the source of γ-aminobutyric acid (GABA) as an anti-stress agent and folate. Nevertheless, many challenges were observed in dadih production, including the limitation of buffalo milk production due to decreasing populations of buffalo in the last two decades, unstandardized dadih production due to the spontaneous fermentation in natural bamboo tubes, and safety problems as no heat treatment is applied in the production of dadih. These problems impede the development of dadih production, thus is it important to improve buffalo cultivation through artificial insemination programs, using different types of milk and pasteurization processes in dadih production, and incubator development to accelerate the fermentation period.

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Section: Microbiota Of Dadihmentioning

confidence: 92%

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

2021

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“…2012). The presence of Candida was reported in naturally fermented milk products of Indonesia, such as Candida stelimalicola in dadih (Jatmiko et al, 2012), and Candida sp. in dangke (Syah, 2012).…”

Section: Fungal/yeast Community Profilementioning

confidence: 97%

“…Information on the other microbial groups such as fungi/ yeast has not been reported. The interaction between LAB and yeast in the naturally fermented milk products cannot be ignored (Altay et al, 2013;Jatmiko et al, 2012;Nyambane et al, 2014). Lactic acid bacteria in koumiss, product from Central Asia, play an essential role in developing flavor, texture and acidity level as well as bring some health benefits, such as probiotics.…”

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confidence: 99%

Profile of microbial community of naturally fermented Sumbawa mare’s milk using next-generation sequencing

Jatmiko

Mustafa

Ardyati

2019

Berkala Penelitian Hayati

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This study aimed to investigate the bacterial and fungal/yeast diversity in naturally fermented Sumbawa mare's milk through a next-generation sequencing approach, and evaluate the quality of fermented mare's milk based on the presence of pathogenic or undesirable microorganisms. Microbial density determined using plate count agar (total aerobic bacteria), de Man Rogosa Sharpe agar (Lactobacillus), M17 agar (Lactococcus) and yeast peptone dextrose agar supplemented with streptomycin 50 ppm (yeast). Nutritional content and acidity level of each fermented milk sample were also evaluated. Genomic DNA was extracted using FastDNA Spin (MPBIO). The total gDNA was further analyzed using illumina high-throughput sequencing (paired-end reads), and the sequence results were analysed using QIIME v.1.9.1 to generate diversity profiles. The difference in nutrient content of mare's milk was thought to affect the density and diversity of microbes that were able to grow. Fermented mare's milk samples from Sumbawa had the highest bacterial diversity compared to samples from Bima and Dompu. However, fermented mare's milk from Dompu had the best quality which was indicated by the absence of bacteria that have the potential to be pathogenic or food spoilage, such as members of the Enterobacteriaceae family (Enterobacter, Klebsiella and Escherichia-Shigella) and Pseudomonas. Genus of Kazachstania and Kluyveromyces, as well as family Dipodascaceae were frequently observed fungi/yeast from Sumbawa fermented mare's milk. The presence of potential pathogenic bacteria warrants special attention in improving the hygiene of manufacturing process.

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“…The nucleotide sequences were analyzed using Sequence Scanner version 1.0 and Bioedit version 7.2, then the DNA sequences were aligned with the GenBank collection using the Basic Local Alignment Search Tool (BLAST) algorithm. The phylogenetic tree was constructed using MEGA 11 software with the Neighbor-Joining method and the Tamura-Nei model with 1000x bootstraps (Jatmiko et al, 2012).…”

Section: Molecular Identification Of the Selected Yeastmentioning

confidence: 99%

Screening and Identification of Potential Indigenous Yeasts Isolated During Fermentation of Wine Coffee

Kanita,

Jatmiko

2023

MAB

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Wine coffee is a fermented coffee product that involves yeast as the fermentative agent which has potency as probiotics. This study aimed to determine the potency of yeast isolated from wine coffee fermentation and to identify the yeast species with the best probiotic properties. This study comprised three main steps: coffee fermentation, yeast isolation, and probiotic characterization. A series of probiotic tests were carried out, including resistance tests at low pH (pH 2, 3, & 4) and bile salts (0.5% & 2%), antimicrobial activity tests, antibiotic resistance tests, hemolytic activity tests, and species identification based on the ITS rDNA sequence. The data obtained were analyzed using One-way ANOVA (p≤0.05) and continued with the Tukey test. A total of 25 yeast isolates were isolated and purified. Nine isolates (A2, B1, B3, C3, D4, D5, E2, E3 & E5) had the highest tolerance to pH 2 and 2% bile salts with survival rates were more than 100% and 90%, respectively. Nine isolates were resistant to all tested antibiotics, and only isolate A2 exhibited a pathogenic characteristic (β-hemolysis). Three isolates (B3, E3 & E5) could inhibit the five indicator pathogens, with the highest inhibitory activity shown by isolating E3 against Bacillus cereus by 68 AU/mL. The isolate E3 was selected as the best yeast with probiotic properties identified as Pichia kudriavzevii with 100% similarities towards strain iwate20191107.

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Molecular Identification of Yeasts Isolated from Dadih by RFLP-PCR and Assessment on Their Ability in Utilizing Lactate

Cited by 12 publications

References 14 publications

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

Profile of microbial community of naturally fermented Sumbawa mare’s milk using next-generation sequencing

Screening and Identification of Potential Indigenous Yeasts Isolated During Fermentation of Wine Coffee

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