scholarly journals Isolasi dan identifikasi bakteri asam laktat dari pangan fermentasi berbasis ikan (Inasua) yang diperjualbelikan di Maluku-Indonesia

2018 ◽  
Vol 1 (2) ◽  
pp. 6 ◽  
Author(s):  
Adde Lolita Putri ◽  
Endang Kusdiyantini
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Morphological Characteristics ◽  
The Body ◽  
Nutrient Agar ◽  
Fermented Foods ◽  
Isolation And Identification ◽  
Gram Staining ◽  
The Media ◽  
De Man

Lactic acid bacteria are beneficial bacteria for the health of the body by improving the balance of the intestinal microflora. Lactic acid bacteria can generally be isolated from fermented foods, fruits, vegetables and meat. Inasua is a traditional fermented fish product originating from Central Maluku (Teon, Nila and Serua islands) wherein the fermentation process is carried out at room temperature for a certain time. The purpose of this study was isolation and identification based on the morphological characteristics of lactic acid bacteria in inasua. Isolation of Lactic Acid Bacteria was carried out using the pour plate method and the streak method on the media de Man, Rogosa and Sharpe Agar (MRSA) and Nutrient Agar media. The culture was incubated at 370C for 48 hours. The growing colonies were observed for morphological characteristics and GRAM staining of bacteria was carried out. The results of isolation of BAL from inasua in the media de Man, Ragosa and Sharpe Agar (MRSA) + CaCO3 obtained 4 bacterial isolates, namely INS-A1, INS-A2, INS-A3 and INS-A4 and only 2 isolates that have the characteristics of positive GRAM with Bacillus forms, namely INS-A2 and INS-A4. It is suspected that the 2 isolates were isolates of Lactic Acid Bacteria. The results of isolation on Nutrient Agar (NA) media contained 5 isolates namely INS-B1, INS-B2, INS B3, INS-B4, INS-B5 which have characteristics as negative GRAM shaped Bacillus

scholarly journals Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

2021 ◽  
Vol 9 ◽  
Author(s):  
Yaqi Wang ◽  
Jiangtao Wu ◽  
Mengxin Lv ◽  
Zhen Shao ◽  
Meluleki Hungwe ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Industry ◽  
Short Chain Fatty Acids ◽  
Fermented Food ◽  
The Body ◽  
Fermented Foods ◽  
Metabolic Characteristics ◽  
The One

Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry. In recent years, with the excellent role of lactic acid bacteria in the food industry and probiotic functions, their microbial metabolic characteristics have also attracted more attention. Lactic acid bacteria can decompose macromolecular substances in food, including degradation of indigestible polysaccharides and transformation of undesirable flavor substances. Meanwhile, they can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharides during metabolism. Based on the above-mentioned metabolic characteristics, lactic acid bacteria have shown a variety of expanded applications in the food industry. On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on. On the other hand, they can be used as probiotics to promote health in the body. This article reviews and prospects the important metabolites in the expanded application of lactic acid bacteria from the perspective of bioengineering and biotechnology.

scholarly journals Characterisation of Lactic Acid Bacteria from Dengke Naniura of Common Carp (Cyprinus carpio) with α-Glucosidase Inhibitory Activity

2019 ◽  
Vol 7 (22) ◽  
pp. 3794-3798
Author(s):  
Andi Josep Nicolas Hutahaean ◽  
Jansen Silalahi ◽  
Dwi Suryanto ◽  
Denny Satria
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enzyme Inhibitor ◽  
Biochemical Properties ◽  
Fermented Foods ◽  
Rough Lemon ◽  
Gram Staining ◽  
Safety Function ◽  
Biochemical Identification

BACKGROUND: Fermented foods were favourable because of its properties in enhancing the shelf life, safety, function, sensory and nutrition. There are many fermented foods tested in vitro as an α-glucosidase enzyme inhibitor. Dengke naniura is one of Indonesia’s traditional food made using fermentation. AIM: To identify lactic acid bacteria (LAB) strains in dengke naniura and its properties in inhibiting the α-glucosidase enzyme. METHODS: The carp were sacrificed, and soaked with rough lemon for 6 hours then spices added to it for another 1 hour. Then the isolation of LAB conducted using a serial dilution of the samples. The selected isolates of the LAB were then characterised by its morphology under the microscope, gram staining, growth at 15°C and 45°C and biochemical identification. The isolates were then tested for its inhibiting properties against the α-glucosidase enzyme. RESULTS: The isolates (DL-109 and DL-107) were a gram-positive, nonspore-forming and non-motile rod. The Physiological and biochemical properties of the isolates confirm its LAB properties. On the test against α-glucosidase enzyme activity inhibition, isolate DL-109 LAB (4) showed dominant activity with very low IC50 compared to Acarbose (IC50 = 128.06 ppm) and DL-107 (46.32 ppm) while at the lowest dosage of 25 µg/ml DL-109 showed activity as much as 54.76%. CONCLUSION: These findings concluded that the isolates were LAB by its properties and can be used for lowering blood glucose in term of inhibition of the α-glucosidase enzyme.

scholarly journals Phenotypic characterization and ecological succession of microorganisms during the fermentation of Cassava and Maize

2020 ◽  
Vol 2 (7A) ◽  
Author(s):  
Michael Ukwuru ◽  
Ome Kalu Achi ◽  
Uchechi Nnambuihe Ekwenye
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Large Population ◽  
Starter Culture ◽  
Morphological Characteristics ◽  
Ecological Succession ◽  
Phenotypic Characterization ◽  
Fermented Foods ◽  
Phenotypic Characteristics

Fermented foods are consumed by a very large population in Africa but the products have many drawbacks ranging from shelf life instability to contamination and toxicity. These foods therefore require an upgrade through improved fermentation processes. This work determined the phenotypic characteristics of the fermenting microorganisms and microbial ecological succession during fermentation of cassava and maize to determine the predominant fermenting microorganisms. Cassava roots and maize grains were fermented using the traditional method of processing them into fufu and ogi for 72 h and 48 h respectively. Samples were drawn every 12 h for analysis. Enumeration and characterization of lactic acid bacteria were carried out on MRS medium with subsequent microscopic examination, physiological, biochemical reaction tests and API 50 CH gallery. Yeast isolates were identified by their morphological characteristics. Thirteen lactic acid bacteria were isolated from the fermenting cassava and 6 from the fermenting maize. The Isolates were Gram positive and catalase negative. Lactobacillus plantarum, L. fermentum and L. pentusus predominated in both fermentations while Candida tropicalis, C. krusei and Saccharomyces cerevisae also predominated in both fermentations. Candida inconspicuo was found only in cassava fermentation. The results of this work revealed the microbial ecology of fermented cassava and maize which is a prerequisite to the understanding needed to develop a multifunctional starter culture for these fermentations for their upgrade. Keywords: Cassava, Maize, Fermentation, lactic acid bacteria, Yeasts.

scholarly journals Isolation and Identification of Lactic Acid Bacteria from Cow Milk and Milk Products

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Yeshambel Taye ◽  
Tadesse Degu ◽  
Haben Fesseha ◽  
Mesfin Mathewos
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Bacterial Load ◽  
Cow Milk ◽  
Fermented Foods ◽  
Isolation And Identification ◽  
Milk Products ◽  
Selective Media ◽  
Lactobacillus Spp

Lactic acid bacteria (LAB) have long been consumed by people in several fermented foods such as dairy products. A study was conducted on lactating dairy cows to isolate and characterize LAB from dairy products found in and around Bahir-Dar city, North Western Ethiopia. Milk and milk products were randomly collected from dairy farms, milk vending shops, individual households, and supermarkets for bacteriological investigations. A total of sixteen samples were taken from different sources and cultured on different selective media: de Man, Rogosa, and Sharpe (MRS) agar for Lactobacillus spp.; M17 agar for Lactococcus spp.; Rogasa SL agar for Streptococci spp.; and MRS supplemented with cysteine (0.5%) for Bifidobacteria spp. Different laboratory techniques were implemented for LAB isolation and identification. A total of 41 bacterial isolates were grouped under five different genera of LAB and Bifidobacteria spp. were identified based on the growth morphology on the selective media, growth at a different temperature, gas production from glucose, carbohydrate fermentation, and other biochemical tests. LAB genera such as Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, and Bifidobacterium spp. were isolated and identified from raw milk, cheese, and yogurt. Based on the current study, the majority of the LAB (24.38%) was isolated from cheese and yogurt. Among these, Lactobacillus, Lactococcus (21.94%), Streptococcus (19.51%), Leuconostoc (14.64%), Bifidobacteria (12.19%), and Pediococcus (7.31%) spp. were also identified from these products. Furthermore, based on the bacterial load count and different identification methodologies, our study revealed that Lactobacillus spp. were the dominant LAB isolated from milk and milk products. As a result, since there are few studies on the isolation and identification of lactic acid bacteria from dairy products in Ethiopia, more research studies are needed to complete the identification and characterization to species level and their possible role as probiotics.

ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT (BAL) DARI BUAH MANGGA (Mangifera indica L.)

2017 ◽  
Vol 1 (2) ◽  
pp. 159
Author(s):  
Arsyik Ibrahim ◽  
Aditya Fridayanti ◽  
Fila Delvia
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Smooth Surface ◽  
Mangifera Indica ◽  
Isolation And Identification ◽  
Selective Media ◽  
Gram Staining ◽  
Surface Curve ◽  
Mrs Broth

The research has been done for the isolation and identification of lactic acid bacteria (LAB) from mango (Mangifera indica L.). This research aimed to isolated of lactic acid bacteria that is in mango (Mangifera indica L.) and determine the characteristics of lactic acid bacteria isolate (LAB) of mango (Mangifera indica L.). The method used is spoiled  technique of mango (Mangifera indica L.) and isolation using selective media MRS Broth and MRS Agar. The identification isolate of lactic acid bacteria (LAB) used methods macroscopically and microscopically with indirect coloring, gram staining and used biochemical with katalase testing. The results obtained in the form of characteristic isolate of lactic acid bacteria displayed form of bacteria with circle, smooth surface, curve, entire side and white. The microscopically displayed stick form of bacteria and purple with gram coloring

3M Petrifilm Lactic Acid Bacteria Count Plate Is a Reliable Tool for Enumerating Lactic Acid Bacteria in Bacon

2020 ◽  
Vol 83 (10) ◽  
pp. 1757-1763
Author(s):  
LUÍS AUGUSTO NERO ◽  
CAIO FIALHO de FREITAS ◽  
LARA MARIA VIEIRA FLORES CARVALHO ◽  
CRISTINA CONSTANTINO
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Analysis Of Variance ◽  
Incubation Time ◽  
Retail Sale ◽  
Reliable Tool ◽  
Gram Staining ◽  
Peptone Water ◽  
Alternative Methodology ◽  
De Man

ABSTRACT This study aimed to evaluate the behavior of Petrifilm Lactic Acid Bacteria Count Plates (PLAB) as an alternative methodology to enumerate lactic acid bacteria (LAB) in bacon. Bacon samples (n = 40) were obtained from retail sale, 10-fold diluted with buffered peptone water (BPW, 0.2% [w/v]) and Letheen broth, and subjected to LAB enumeration according to four protocols: (i) de Man Rogosa Sharpe (MRS) agar, pH 5.7, 30°C; (ii) MRS, pH 5.7, 30°C, anaerobiosis; (iii) all-purpose Tween agar (APT), 25°C; and (iv) PLAB, 30°C. Colonies were enumerated at 24, 48, and 72 h, and the results expressed as log CFU per gram for comparison by analysis of variance and regression (P < 0.05). Furthermore, colonies were randomly selected and characterized as LAB (Gram staining and catalase). Mean LAB counts from MRS and PLAB did not present significant differences independently of incubation time or diluent (P > 0.05), whereas counts in APT with BPW after 24 h were significantly lower (P < 0.05). PLAB counts with BPW (24, 48, and 72 h) presented significant correlation with MRS (r ranging from 0.87 to 0.89; in anaerobiosis, r ranging from 0.94 to 0.95) and APT (r ranging from 0.84 to 0.86). With Letheen broth, PLAB (24, 48, and 72 h) presented significant correlation with MRS (r ranging from 0.92 to 0.94; in anaerobiosis, r ranging from 0.93 to 0.96) and APT (r ranging from 0.77 to 0.79). In total, 1,032 colonies (97%) from 1,063 colonies were characterized as LAB. Thus, PLAB can be considered as an alternative tool for enumerating LAB in bacon, with reliable results even after 24 h of incubation. HIGHLIGHTS

scholarly journals ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT DARI MAKANAN TRADISIONAL SUKU REJANG DI PROVINSI BENGKULU: “LEMEA”

Alotrop ◽  
2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Moga Kurnia ◽  
Hermansyah Amir ◽  
Dewi Handayani
Keyword(s):  
Lactic Acid ◽  
Teacher Training ◽  
Lactic Acid Bacteria ◽  
Plate Method ◽  
Titration Method ◽  
Training And Education ◽  
Selective Media ◽  
Gram Staining ◽  
Home Industries ◽  
De Man

This study aims to specify the genus of lactic acid bacteria (LAB) in "lemea" and measure the activity of LAB isolates in producing lactic acid. The sample "lemea" came from one of the home industries in Daspetah Village, Ujan Mas District, Kepahiang Regency which was fermented for 7 days. The research was conducted from February to May 2019, at the Learning Laboratory of Biology and Chemistry, Faculty of Teacher Training and Education, University of Bengkulu. Isolation of LAB from "lemea" using selective media De Man, Rogosa and Sharpe (MRS) supplemented with 0.5% CaCO3 using the pour plate method. The steps of this study include, sampling "lemea", isolation of LAB, identification of macroscopic and microscopic bacteria (Gram staining) and determining% of lactic acid levels using the titration method to measure the activity of LAB isolates. The results identification of BAL isolates in "lemea" obtained two LAB isolates with codes of LK1 and LK2 isolates that had cocci, Gram positive and did not have spores. The measurements results of LAB activity in producing lactic acid, for LK1 isolates, obtained lactic acid levels of 1.92% while LK2 isolates were 1.56% of the local mass. According to the results identification,LK1 and LK2 isolates are the genus Leuconostoc and the highest activity in producing lactic acid in LK isolates.

scholarly journals Studies on Lactic Acid Bacteria Isolate Sr 13 From Bali Cattle Gastric

2019 ◽  
Vol 2 (1) ◽  
pp. 31
Author(s):  
Bagus Nanda Govinda Muria Siddhi ◽  
I Wayan Suardana ◽  
Nyoman Semadi Antara
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gram Positive Bacteria ◽  
Gram Staining ◽  
Generic Term ◽  
Test Kit ◽  
Bali Cattle ◽  
Ferment Lactose ◽  
De Man ◽  
Purine Pyrimidine

Lactic acid bacteria (LAB) is a generic term for bacteria that ferment lactose and produce lactic acid as its main product. In general, lactic acid bacteria belonging to Gram positive bacteria, negative catalase, does not form spores, have no cytochrome, aerotolerant, anaerobic to microaerophilic, require complex nutrients such as amino acids, vitamins (B1, B6, B12 and biotin), purine, pyrimidine. This study aims to determine the species of lactic acid bacteria (LAB) from isolate SR13 isolated from rumen liquid of bali cattle. The identification was started by cultivation of isolate on de Man, Rogosa, Sharpe (MRS) medium with anaerobic condition, confirmation of isolates by Gram staining and catalase test, and  finally identificion of species  by using conventional test and 50CH API test kit.  The results of study showed, the isolate of LAB SR 13 was detected asPediococcus/Enterococcus, moreover, identification by using  50CH Api test kit  showed as Pediococcus pentosaceus 2

scholarly journals Studies On Species Of Lactic Acid Bacteria Isolate Sr 12 From Bali Cattle Gastric With Conventional Method And Api Kit 50ch

2019 ◽  
Vol 2 (1) ◽  
pp. 18
Author(s):  
Made Radwika ◽  
I Wayan Suardana ◽  
I Dewa Made Sukrama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Shape ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Gram Staining ◽  
Conventional Test ◽  
Bali Cattle ◽  
De Man ◽  
Mrs Medium

Lactic acid bacteria (LAB) are Gram positive bacteria that characterized by non-motil, non-spore, negative catalase, coccus or bacillus cell shape, and live in microaerophilic condition with CO­2 aeration 5-7%. The purpose of study was to identifyy LAB isolate SR 12 isolated from gastrointestinal tract of bali cattle that previously known have potency as a source of probiotic.  The study initiated by cultivation of isolate on de Man, Rogosa, Sharpe (MRS) medium, confirmation of isolate with Gram staining and catalase test as a main procedure for Gram positive indentification. The next identification in order to know the species  of isolate was conducted both conventional test and kit API 50CH test. The result of study showed the LAB SR12 isolate as a genus of Pediococcusor Enterococcus according to its growth in temperature 10oC, pH9,6 and it can’t grow in halophilic condition. On the other hands, the use of ofAPI kit 50CH test showed  the LAB SR12 was detected as Pediococcus pentosaceus.

scholarly journals Penyalutan Bakteri Asam Laktat Hasil dari Fermentasi Kulit Buah Nanas (Ananas comosus) dengan Pewarna Bunga Telang (Clitoria ternatea)

2020 ◽  
Vol 10 (2) ◽  
pp. 86
Author(s):  
Kyoko Itsuko Etsuko Gabriela Masengi ◽  
Jainer Pasca Siampa ◽  
Trina Ekawati Tallei
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Growth ◽  
Low Ph ◽  
Nutrient Agar ◽  
Ananas Comosus ◽  
Simulated Gastric Fluid ◽  
Pineapple Peel ◽  
De Man ◽  
Extrusion Method

ABSTRAKBakteri sebagai hasil fermentasi dari kulit buah nanas (Ananas comosus) mengandung bakteri asam laktat yang dapat berperan sebagai probiotik. Agar bakteri dinyatakan sebagai probiotik bakteri harus mampu bertahan pada pH rendah, sehingga dilakukan penyalutan menggunakan metode ekstrusi dengan polimer alginat yang diwarnai dengan ekstrak bunga telang. Penelitian ini bertujuan untuk mengevaluasi pengaruh simulasi cairan lambung terhadap viabilitas bakteri yang disalut dengan menggunakan polimer alginat dan mengevaluasi pertumbuhan bakteri pada media De Man Rogosa and Sharpe Agar (MRSA) dan Nutrient Agar (NA). Metode penelitian terdiri dari proses fermentasi kulit buah nanas, enkapsulasi menggunakan polimer alginat dengan metode ektstrusi dan uji viabilitasnya. Hasil penelitian didapatkan bahwa terjadi pengurangan jumlah bakteri dan berat enkapsul yang disebabkan oleh pH rendah. Perubahan warna enkapsul terjadi setelah dipaparkan pada larutan simulan cairan lambung. Pertumbuhan bakteri pada NA lebih banyak dibandingkan dengan medium MRSA. Hal ini dikarenakan media NA merupakan media yang tidak selektif, sehingga mikroorganisme lain selain bakteri asam laktat dapat bertumbuh. Kata Kunci: ekstrusi; enkapsulasi; fermentasi; kulit buah nanas.  ABSTRACTFermentation product of pineapple fruits skin (Ananas comosus) contains lactic acid bacteria (LAB) which can serve as probiotics. In order to be declared as a probiotic, bacteria must be able to survive at low pH, thus encapsulation was carried out using the extrusion method with alginate polymers dyed with telang extract. This study aims to evaluate the effect of simulated gastric fluid (GSF) on the viability of bacteria encapsulated with alginate polymers and evaluate bacterial growth on De Man Rogosa and Sharpe Agar (MRSA) and Nutrient Agar (NA). The research method consisted of the fermentation process of pineapple peel, encapsulation using the alginate polymers with the extrusion method and its viability test. The results of the study was obtained that there was a reduction in the number of bacteria and encapsule weight caused by low pH. There were also changes in color of the microcapsules after being exposed to GSF. The bacterial growth in the NA exceeded the growth in the MRSA medium. This is due to NA is a non-selective medium, thus microorganisms besides lactic acid bacteria can grow. Keywords: encapsulation; extrusion; fermentation; pineapple fruit skin.

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