scholarly journals Isolation and Characterization of Lactic Acid Bacteria from Inasua

2017 ◽  
Vol 1 (2) ◽  
pp. 71
Author(s):  
Ferymon Mahulette ◽  
Nisa Rachmania Mubarik ◽  
Antonius Suwanto ◽  
Widanarni Widanarni
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Coral Reefs ◽  
Raw Material ◽  
Gram Positive ◽  
Carbohydrate Utilization ◽  
Fermented Fish ◽  
Isolation And Characterization ◽  
Dominant Bacteria

Inasua is a traditionally product of wet salt fish fermentation produced by Teon, Nila and Serua (TNS) Communities in Central Maluku, Indonesia. The community made this fermented fish to anticipate the lean time when fisherman could not go to sea.  The  fish that used as inasua raw material is demersal fishes that live around coral reefs, such as Samandar fish (Siganatus guttatus), Gala-gala fish (Lutjanus sp.) and Sikuda fish (Lethrinus ornatus). The objective of the research was to isolate and characterize of bacterial indigenous in  Inasua from three producers in Seram Island. The measurement of pH from inasua samples were 5.9, 5.0 and 5.8, respectively. The highest number of lactic acid bacteria was found from  Gala – gala inasua was 2,5x107 cfu/g sample. Isolation of all isolates bacteria from inasua showed that a total of 7 isolates of bacteria was obtained  from Samadar inasua, 9 isolates from  Gala-gala inasua, and 7 isolates from  Sikuda inasua.  From a total of 23 isolates, only 6 isolates had characteristic as lactic acid bacteria that were Gram  positive, negative catalase, and cocci shape. The microscopic characteristics  of the isolates are coccid in pairs or uniforms which combine to form tetrads. Carbohydrate utilization test  of selected isolate by using API 50 CHB kit indicated that 13 carbohydrates are fermented by these isolates  after incubation for 48 hours. The research  was concluded that the dominant bacteria in inasua sample  is  cocci-lactic acid bacteria.Keywords : fermented fish, inasua, lactic acid bacteria, MRSA medium

scholarly journals Isolation and Characterization of Indigenous Lactic Acid Bacteria from Sago Wastewater

2018 ◽  
Author(s):  
Pauline Destinugrainy Kasi ◽  
Ariandi ◽  
Heni Mutmainnah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Agar Medium ◽  
Gram Positive ◽  
Processing Industry ◽  
Isolation And Purification ◽  
South Sulawesi ◽  
Isolation And Characterization

Sago extraction processing into sago flour is generally still done in a traditional or semi-mechanical way, with less attention to aspects of hygiene, and resulted sago fermentation spontaneously. This study aimed to isolate and characterize indigenous lactic acid bacteria (LAB) from sago wastewater which obtained directly from the traditional sago processing industry in Malangke Barat, South Sulawesi. The sago wastewater was stored for 1, 3 and 7 days of fermentation. The research was conducted on the LAB isolation and purification on MRS agar medium supplemented with 0.5% CaCO3. Two purified putative LAB isolate were each obtained from 1 day fermentation and 3 days fermentation. The LAB isolate from 1 day fermentation has milky white colors and smooth-round colonies, while LAB isolates from 3 days fermentation has creamy colors and smooth-round colonies. Both of the isolate were gram positive-rods, non-motile and negative catalase reaction.

scholarly journals Isolation and Characterization of Lactic Acid Bacteria (Lactobacillus sp) from Tomato (Solanum lycopersicum)

BioScience ◽  
2018 ◽  
Vol 2 (2) ◽  
pp. 45
Author(s):  
Resti Fevria ◽  
Indra Hartanto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Staining Method ◽  
Chemical Compositions ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Gram Staining ◽  
Isolation And Characterization ◽  
Cell Form

Prebiotics are good coumpounds used in the growth of lactic acid bacteria (LAB) in digestion, prebiotics come from vegetables, fruits and seeds. Tomatoes are thought to be one of the natural media of bacteria because tomatoes contain various chemical compositions that are needed as a substrate for LAB. The purpose of this study is to isolate and determine the type of LAB produced microscopically. The ingredients used are tomatoes obtained from Padang Panjang market, with Merck NA media, oxoid MRSa, 0,9% NaCl, and crystal violet paint. Isolation LAB from tomatoes done in two ways, the first with plant tomato tissue directly into the NA medium and the second with fermentation tomato and then plant the tomato into the MRSa medium with streak plate methods. The isolates obtained were identified microscopically using a microscope with gram staining method. From the research that has been done, the following result are obtained : (1) Plant tomatoes tissue direcly into NA medium and gram staining, there were 1 colonies of gram positive bacteria with bacil cell form. (2). Fermentation tomatoes from the results, there were 2 colonies gram positive bacteria with bacil cell form. We can identify this colonies as Lactobacillius bulgaricus.

scholarly journals Isolation and Characterization of Lactic Acid Bacteria in Philippine Fermented Milkfish Chanos chanos-Rice Mixture (Burong Bangus)

2018 ◽  
Vol 6 (2) ◽  
pp. 500-508
Author(s):  
Julie Ann A. Arcales ◽  
Garner Algo L.Alolod
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enzymatic Activity ◽  
Antimicrobial Property ◽  
Food Products ◽  
The Philippines ◽  
Lactobacillus Delbrueckii ◽  
Bacterial Strains ◽  
Isolation And Characterization

Isolation and characterization of bacteria in food products are important to determine and distinguish the beneficial or harmful effects of microbiota in certain samples. Lactic acid bacteria in food products had long been associated to good factors as food preservatives and with added fermentation metabolites. This study isolated and characterized lactic acid bacteria from burong bangus. The culture and purification process of bacteria isolation resulted to 4 strains of lactic acid bacteria namely Enterococcus faecalis, Tetragenococcus muriaticus, Lactobacillus delbrueckii subp. delbrueckii and Carnobacterium divergens. High enzymatic activity were observed with E. faecalis particularly on lipase and protease assay. While C. divergens have no enzymatic activity against lipase, protease, amylase and cellulase. The antimicrobial property of L. delbrueckii is only susceptible to amoxicillin unlike the other three bacteria isolates. No antagonistic activity were observed with the four bacterial strains against Bacillus subtilis, Staphylococcus aureus and Escherichia coli. The result of this study showed promising benefits to the industry especially in developing countries like the Philippines because population are not yet so aware of this organisms and the benefits that can be derived through their consumption.

Isolation and characterization of lactic acid bacteria from yan-taozih (pickled peaches) in Taiwan

2012 ◽  
Vol 63 (2) ◽  
pp. 607-614 ◽  
Author(s):  
Yi-sheng Chen ◽  
Hui-chung Wu ◽  
Shwu-fen Pan ◽  
Bo-guang Lin ◽  
Yen-hung Lin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Isolation And Characterization

scholarly journals Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

2014 ◽  
Vol 50 (2) ◽  
pp. 321-327 ◽  
Author(s):  
Krischina Singer Aplevicz ◽  
Jaciara Zarpellon Mazo ◽  
Eunice Cassanego Ilha ◽  
Andréia Zilio Dinon ◽  
Ernani Sebastião Sant´Anna
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bakery Products ◽  
Spontaneous Fermentation ◽  
Isolation And Characterization ◽  
Genotypic Characterization ◽  
Sequencing Method ◽  
Microorganism Identification ◽  
Niagara Rosada

Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeast, with a large use in bakery products. This study was developed with Brazilian grape (Niagara rosada) sourdough obtained from spontaneous fermentation. The aim of this work was to characterize genotypic and phenotypically lactic acid bacteria and yeasts isolated from sourdough. The phenotypic identification for bacteria and yeasts was performed by using the kit API50CHL and 20CAUX and the genotypic characterization was performed by sequencing method. A total of four isolated strains were analyzed in this study. Two of these strains were phenotypically and genotypic identified as Lactobacillus paracasei and one as Saccharomyces cerevisiae. Another sample phenotypically identified as Candida pelliculosa did not show the same identity by sequencing. It shows the need to use phenotypic and genotypic characterization associated for the correct microorganism identification.

scholarly journals Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1322
Author(s):  
Viola Galli ◽  
Manuel Venturi ◽  
Niccolò Pini ◽  
Lisa Granchi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wheat Bread ◽  
Aminopeptidase Activity ◽  
Spontaneous Fermentation ◽  
Baked Goods ◽  
Isolation And Characterization ◽  
Enterococcus Spp ◽  
Bread Production

The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of seven lactic acid bacteria strains belonging to six species: Latilactobacillus curvatus, Lactiplantibacillus plantarum, Latilactobacillus sakei, Lactococcus garvieae, Weissella confusa, and Enterococcus durans. The strains were characterized and selected according to different technological properties. L. plantarum CR L1 and L. curvatus CR L13 showed the best performance in terms of general aminopeptidase activity, acidification, and growth rate in MRS broth and in dough with cricket powder and wheat flour, as well as robustness during consecutive backslopping. Thus, they were used as starter-mixed to produce sourdough to manufacture bread fortified with 20% cricket powder. The addition of cricket powder led to a significant increase of protein (up to 94%) and lipid content, from 0.7 up to 6 g/100 g of bread. Spontaneous fermentation represents a source of microbial diversity that can be exploited in order to obtain potential starters for food with innovative ingredients. Edible insects powder can be successfully added in leavened baked goods to enhance their nutritional value.

Isolation and characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan

2012 ◽  
Vol 58 (2) ◽  
pp. 103-109 ◽  
Author(s):  
Yi-sheng Chen ◽  
Hui-chung Wu ◽  
Chiung-mei Wang ◽  
Chia-chun Lin ◽  
Yi-ting Chen ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Food ◽  
Isolation And Characterization ◽  
Traditional Fermented Food
Sign in / Sign up

Export Citation Format

Share Document