ISOLASI, IDENTIFIKASI, DAN KARAKTERISASI BAKTERI ASAM LAKTAT DARI DADIH SUSU KERBAU

2013 ◽  
Vol 14 (3) ◽  
Author(s):  
Rofiq Sunaryanto ◽  
Bambang Marwoto
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Bile Salts ◽  
Fermented Milk ◽  
Buffalo Milk ◽  
Genus Lactobacillus ◽  
Probiotic Microbes

Dadih is one of the traditional fermented milk products of West Sumatera. Dadih contain a lot of lactic acid bacteria that acts as a coagulant and preservative. Some lactic acid bacteria also act as a probiotic agent because of characteristics that are resistant to acidic conditions. Some of the main requirements of microbes that can be used as probiotic microbes were resistant to low pH, bile salts, able to colonize, and having antimicrobial activity. Each species of the genus Lactobacillus havedifferent characteristics. This characteristic are influenced by the environment in which the bacteria live. Isolation, identification and characterization of lactic acid bacteria derived from buffalo milk were done. The results of isolated lactic acid bacteria was Lactobacillus plantarum. The characterization of Lactobacillus plantarum indicated that these isolates were able to survive in a concentration of medium containing 0.5% bile salts, resistant to acidic media until pH 2, have antimicrobial activity (inhibit Escherichia coli, Staphylococcus aureus and Enterococcus faecalis).

scholarly journals Rep PCR Characterization of Lactic Acid Bacteria Isolated From Raw Cows’ Milk in Algeria.

2021 ◽  
Author(s):  
Akil LOMANI ◽  
Dennis S Nielsen ◽  
Larbi Ahmed Amine ◽  
Tahri Ahmed ◽  
Mediani Ahmed
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salts ◽  
Acid Tolerance ◽  
16S Rrna Gene Sequencing ◽  
Fermented Milk ◽  
Haemolytic Activity ◽  
Rrna Gene ◽  
Rrna Gene Sequencing

Abstract Milk and indigenous fermented, milk based products are a rich source of lactic acid bacteria (LAB) and may serve as a source of potential probiotics. In the present study LAB were isolated from raw cows’ milk sampled at five different Algerian farms. A total of 24 Gram positive, catalase negative isolates where identified to species level using a combination of (GTG) 5-based rep-PCR fingerprinting and 16S rRNA gene sequencing. All isolates were identified as Enterococcus faecium and all isolates had highly similar rep-PCR profiles. Four representative isolates were screened for acid tolerance, bile salts tolerance, antimicrobial susceptibility, antibacterial activity and haemolysis. The four selected strains all exhibited good tolerance to low pH (2, 3, and 4), and to bile salts (concentrations of 0.5%, 1%, and 2%) and were sensitive to chloramphenicol, vancomycin, tetracycline, gentamicine and peniciline G, but were resistant to oxaciline. Cell-free supernatants of the four tested strains all inhibited Staphylococcus aureus, Escherichia coli and Listeria monocytogenes but not Salmonella Typhi. No haemolytic activity was observed.

scholarly journals ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA (LAB) PRODUCING BACTERIOSIN-LIKE FROM SMOKED GIANT CATFISH (Arius thalassinus)

2021 ◽  
Vol 2 (3) ◽  
pp. 170-178
Author(s):  
Tita Rialita ◽  
Sumanti Debby Moody ◽  
Edy Subroto ◽  
Heditia Febby Susanto
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Ethylenediaminetetraacetic Acid ◽  
Sodium Dodecyl ◽  
Isolation And Identification ◽  
Smoked Fish ◽  
Giant Catfish ◽  
Strong Antimicrobial Activity

Bacteriocin was bacterial metabolite that have antimicrobial properties, so it had the potential to be used as food bio preservatives. Bacteriocin was produced by lactic acid bacteria (LAB), one of the sources of which was from smoked fish products. Some regions in Indonesia produce various types of smoked fish from various types of fish, which were thought to contain bacteriocin-producing lactic acid; one of them was giant cathfish (Arius thalassinus). This study aims to obtain LAB isolates that have strong antimicrobial activity and have the potential to produce bacteriocin-like from smoked giant catfish (Arius thalassinus).  The research method used an experimental method that analyzed descriptively.  Based on the results, there were 15 isolates LAB isolated from smoked giant catfish. Three selected isolates showed strong antimicrobial activity inhibiting E. coli and S. aureus bacteria, and the most effective inhibiting Salmonella sp. One selected LAB isolates identified Pediococcus acidilactici suspected to produce pediocin bacteriocin-like, while the other two isolates identified Lactobacillus plantarum sp 1 and Lactobacillus plantarum sp 2 which suspected to produce plantaricin bacteriocin. Bacteriocin from the three isolates of LAB had characteristics stable to temperatures up to 121oC, stable in pH range 2-6, and bacteriocin activity increased with the addition of SDS (Sodium Dodecyl Sulfate) and EDTA (Ethylenediaminetetraacetic acid) surfactants. The conclusion was that the bacteriocin produced was stable at high temperature, low pH, and resistence in the presence of surfactants, so it had the potential to be developed as biopreservatives material in preserving fish-based foods

scholarly journals Characterization of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria

2018 ◽  
Vol 15 (3) ◽  
pp. 737-746
Author(s):  
Guetouache Mourad ◽  
Guessas Bettache
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Rural Areas ◽  
Lactobacillus Brevis ◽  
Fecal Coliforms ◽  
Microbiological Analysis ◽  
Physiological And Biochemical Characteristics ◽  
Genus Lactobacillus ◽  
Aerobic Flora

Morphological, physiological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from traditional (butter) was collected from different rural areas of the province of Djelfa. Among 177 isolates, 79 lactic acid bacterial (LAB) strains were isolated and purified. The results obtained show that the isolates obtained belong to the following genus Lactobacillus, Lactococcus, Enterococci and Leuconostoc characterize the biodiversity of this traditional butter studied. Only Gram-positive and catalase negative isolates were identified at species level. The most common LAB belonging to the species Lactobacillus alimentarius (15.19 %), Lactobacillus plantarum (22.78 %), Lactobacillus fermentum (18.99 %), Lactobacillus brevis (06.33 %), Lactococcus lactis (12.66 %), Lactococcus cremoris (06.33 %), Leuconostoc mesenteroides (06.33 %) and Enterococcus faecalis (11.39 %). The samples pH average was 6.06 ± 0.34, microbiological analysis results were; total mesophilic aerobic flora (TMAF) (2, 22 ± 0, 68).10 3cfu/ml, total coliforms 0,54 ± 0.56 ufc/ml, fecal coliforms 0,6 ± 0.50 cfu/ml, yeast (0,48 ± 0.31). 10 cfu/ml, Staphylococcus aureus, Salmonella and moulds weren’t detected.

scholarly journals CHARACTERIZATION OF LACTIC ACID BACTERIA AND ANTIMICROBIAL ACTIVITY IN SUI WU’U FROM BAJAWA DISTRICT, NUSA TENGGARA TIMUR, INDONESIA

2020 ◽  
pp. 44-49
Author(s):  
ROSALINA YULIANA AYEN ◽  
ENDANG KUSDIYANTINI ◽  
SRI PUJIYANTO
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Diffusion Method ◽  
E Coli ◽  
Query Cover

Objective: This research aimed to isolate, determine the characteristics of lactic acid bacteria (LAB) of Sui Wu’u from Bajawa, Nusa Tenggara Timur and identify LAB using 16S rRNA potential as antimicrobial activity against pathogenic bacteria. Methods: Sui Wu’u which has been stored for 6 months was obtained from Bajawa district, inoculated on de Man Rogosa-Sharpe Agar (Merck) + 0.5% CaCO3, purification of LAB, characterization of selected isolates, biochemical test, tolerance test for pH, viability to test temperature, and content NaCl, determination of antimicrobial action by the agar well disk diffusion method using antibiotic (Amoxicillin) as a control and as indicator bacteria (Staphylococcus aureus and Escherichia coli) and isolation of genomic 16S rRNA; molecular identification. Results: Based on research results obtained five isolates of LAB, Gram staining the LAB isolated from Sui Wu’u showed that the isolated bacteria (bacilli and coccus) are Gram-positive, catalase-negative and the isolates have tolerance of viability at temperatures of 10°C, 45°C, and 50°C and to salinitas of 4% and 6.5%. The inhibitory zone LAB isolates (2PKT) against E. coli bacteria (20 mm) and S. aureus (12 mm), and (2PKB) against E. coli bacteria (17 mm) and S. aureus (10 mm). The two selected isolates were identified as Lactobacillus fermentum strain HB bacteria with 100% identification value and 98.93% query cover and L. fermentum strain HT with 100% identification value and 99.23% query cover. Conclusion: L. fermentum from Sui Wu’u has antibacterial activity against Staphylococcus aureus and Escherichia coli.

scholarly journals Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening

2011 ◽  
Vol 63 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Natasa Jokovic ◽  
Maja Vukasinovic ◽  
Katarina Veljovic ◽  
Maja Tolinacki ◽  
L. Topisirovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Enterococcus Faecium ◽  
Leuconostoc Mesenteroides ◽  
Streptococcus Thermophilus ◽  
Predominant Species ◽  
Lactobacillus Paraplantarum ◽  
Good Agreement

Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.

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