The screening of probiotic lactic acid bacteria from honey of stingless bee from West Sumatra, Indonesia and using as starter culture

Abstract

Abstract. Melia S, Aritonang SN, Juliyarsi I, Kurnia YF, Rusdimansyah, Hernita VO. 2022. The screening of probiotic lactic acid bacteria from honey of stingless bee from West Sumatra, Indonesia and using as starter culture. Biodiversitas 23: 6379-6385. This study aimed to isolate probiotic lactic acid bacteria (LAB) from stingless bee honey (Galo-galo) and apply it as a starter culture. This research used stingless bee honey (Galo-galo) from west Sumatra, Indonesia. There are 6 types of honey bees, namely Tetragonula sarawakensis (TS), Tetragonula testaceitarsis (TT), Tetragonula minangkabau (MK), Tetrigona binghami (TB), Geniotrigona thoracica (TR) and Heterotrigona itama (IT). The screening of probiotics was evaluated as the LAB isolates' ability to resist acid (pH 3), bile salts (0xgall 0.5%), and antimicrobial activity against pathogenic bacteria. Based on the probiotic selection, the TB1 isolate from Tetrigona binghami honey had an acid tolerance of 82.75%, bile salt tolerance of 94.44%, and the highest antimicrobial activity against pathogenic bacteria with more excellent resistance than antibiotics. The identification with 16S rRNA showed that the TB1 bacterial isolate had 100% similarity with Lactobacillus plantarum SN13TFurthermore, starter culture inoculated with 6% L.plantarum SN13T met the starter culture parameters, with a pH of 4.7, titratable acidity of 1.46%, and lactic acid bacteria counts of 9.0 x 109 CFU/mL. L.plantarum SN13T is a candidate probiotic bacteria isolated from the stingless bee honey (Tetrigona binghami). This bacteria has the potential to be developed as a starter for fermented milk processing in the food industry.

Profile of stingless bee honey and microbiota produced in West Sumatra, Indonesia, by several species (Apidae, Meliponinae)

“…The important role of honey in human health is related to its antimicrobial, anti-inflammatory, and antioxidant activities [8,9]. Melia et al [10] reported antimicrobial activity against several types of pathogenic bacteria in stingless bee honey originating from West Sumatra. Interestingly, honey is gradually gaining popularity as a source of alternative medicines [11] and continues to increase honey consumption.…”

The Effect of L. plantarum SN13T addition on pH, titratable acidity and total lactic acid bacteria in skim milk starters.

“…One of the bacteria categorized as probiotics is Lactobacillus plantarum SN13T, which was isolated from Tetrigona binghami species stingless bees (galo-galo). A gram-positive, catalase-negative, creamy white bacterium with both homo-and heterofermentative fermentative types is L. plantarum SN13T isolate [4]. The production of fermented milk starter uses the L. plantarum SN13T bacterial culture.…”

Proximate Analysis of Dadih from Batu Payung Village, Lareh Sago Halaban District, Limapuluh Kota Regency, West Sumatera, Indonesia

“…In dadih from different regions (Batusangkar, Alahan Panjang, Padang Panjang, and Agam), there are various types of microorganisms such as Lactococcus, Lactobacillus, Leuconostoc, Klebsiella, Chryseobacterium, Enterococcus, Acetobacter, Acinetobacter, Bifidobacterium, Raoultella, Serratia, Corynebacterium, Staphylococcus, Stenotrophomonas, Frateuria, and others that are unclassified [6] (Fatdillah, 2021). In West Sumatra, there are several functional foods that have the potential to be probiotics, such as Tetrigona binghami stingless honey (galo-galo) with a type of bacteria, namely Lactobacillus plantarum SN13T [7]. Apart from that, there is also tempoyak, which is made from fermented durian fruit with the BAL strain, namely Lactobacillus fermentum CAU6337 [8].…”