Quality and Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam-Fermented Meat

Abstract

Rabbit meat bekasam is a traditional fermentation product from Indonesia.This study aimed to determine the chemical and microbiological characteristics of rabbit meat bekasam during the fermentation process in order to isolate, characterize (in vitro and in vivo), and identify lactic acid bacteria (LAB) as the probiotic candidate. The chemical contents of bekasam on 7-day fermentation were investigated in explorative and experimental methods in a completely randomized design. A proximate analysis reported a decrease in the moisture content, fat and carbohydrate content, and an increase in protein content. Also, lactic acid content was increased from 0.48% to 1.12%, and pH was decreased from 5.3 to 4.3. Other properties indicated different values, such as bacteria (2.75×10 6 to 4.45×10 7 CFU/g), total LAB (3.82×10 6 to 4.67×10 8 CFU/g), total yeast (9.89×10 6 to 3.82×10 8 CFU/g) and total mould (4.34×10 1 to 4.86×10 3 CFU/g). The experiment produced nine LAB isolates, including two probiotics subjected to further 16S rRNA gene analysis, which indicated that Lactobacillus buchneri was the potential probiotic isolate. After being tested on BALB/c mice, L. buchneri could improve the immune system by inhibiting the growth of Coliform and Salmonella.

Insight into the mechanism of the quality improvement of porcine after ultrasound‐assisted immersion freezing

“…The moisture content was determined according to the method of Wulandari et al . (2020) and dried to constant weight at 105°C.…”

“…ΔH m was the enthalpy of the melting peak in the melting curve, ΔfusHm was the latent heat of melting of ice (334 J/g), and W A was the moisture content in the sample. The moisture content was determined according to the method of Wulandari et al (2020) and dried to constant weight at 105°C.…”

Selection of potential lactic acid bacteria from fish intestine of mackerel (Rastrelliger kanagurta) from Lembata Regency, East Nusa Tenggara, Indonesia

“…Bacteria not resistant to acidic conditions cannot maintain the pH in their cells, resulting in damage to cell membranes and intracellular components of bacteria that cause lysis. Some of LAB tolerant to pH 3 are W. confusa DD_A7 (Dey et al, 2019), Lactobacillus buchneri (Wulandari et al, 2020) and W. confusa YM5Y (Wang et al, 2020). Lactic acid bacteria that tolerate pH 5 are W. confusa MD1, W. cibaria MD2 (Lakra et al, 2020), Pediococcus pentosaceus (Jaafar et al, 2019) and L. mesenteroides (Allameh et al, 2012).…”

Lactobacillus fermentum SMFM2017-NK4 Isolated from Kimchi Can Prevent Obesity by Inhibiting Fat Accumulation

“…Probiotics have been developed as a functional food. They are live microorganisms that exert various beneficial effects on the host [ 8 , 9 ], and the genus Lactobacillus is a representative heterogeneous group of lactic acid bacteria (LAB), which are frequently used as probiotics [ 10 ]. Studies have reported that lactic acid bacteria regulate expression of genes involved in energy homeostasis to suppress obesity [ 11 ].…”