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.

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 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 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 Evaluation of the bacteriocin produced by strain 9 lactic acid bacteria isolate for biopreservation

2020 ◽  
Vol 13 (9) ◽  
pp. 2012-2019
Author(s):  
I Dewa Made Sukrama ◽  
Juliana Franciska ◽  
I Wayan Suardana
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Bacteriocin Production ◽  
Significant Decline ◽  
Rrna Gene ◽  
Specific Primers ◽  
Gram Staining ◽  
De Man ◽  
The 16S Rrna Gene

Aim: This study aimed to determine the effect of the bacteriocin produced by strain 9 lactic acid bacteria (LAB) isolate on the biopreservation of beef. Materials and Methods: The strain 9 LAB isolate was identified conventionally by culturing with de Man, Rogosa, and Sharpe broth medium followed by Gram staining and catalase testing. The molecular confirmation of the isolate involved analyzing the 16S rRNA gene with specific primers, that is, B27F (5-AGAGTTTGATCCTGGCTCAG-3) and U1492R (5-GGTTACCTTGTTACGACTT-3). Then, the isolate was centrifuged to evaluate the bacteriocin production, and the effect of the biopreservative activity in beef was evaluated by measuring the NH3 produced with the Eber test and the organoleptic acceptance from expert panels. Results: This study confirmed that the strain 9 LAB isolate was a strain of Pediococcus pentosaceus, and the bacteriocin product showed biopreservative potential. The biopreservative potential was characterized by a significant decline in the production of NH3 and the panel's acceptance of the texture and tenderness of the beef, compared with the control, after 10 days of constant treatment. Conclusion: This study highlighted the high biopreservative potency of pediocin produced by P. pentosaceus strain 9. This was noted by the production of NH3 and the modifications in texture and tenderness.

scholarly journals 10. Isolation and Identification of Lactic Acid Bacteria Genus Pediococcus from Sumatran Orangutan (Pongo abelii) faeces at Kandi Zoo and Kinantan Zoo West Sumatera

2017 ◽  
Vol 11 (1) ◽  
pp. 59-65
Author(s):  
Resti Reimena ◽  
Erina Erina ◽  
Darniati Darniati ◽  
Fakhrurrazi Fakhrurrazi ◽  
Darmawi Darmawi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Structure ◽  
Isolation And Identification ◽  
Plate Method ◽  
Pongo Abelii ◽  
Sumatran Orangutan ◽  
Oxidase Test ◽  
Characteristic Features ◽  
De Man

This research has purposes to isolating and identifying the lactic acid bacteria genus Pediococcus in sumatran orangutan (Pongo abelii) feaces. Feaces are isolated from one orangutan at Kandi Zoo and two orangutans at Kinantan Zoo. The isolating of the lactic acid bacteria was done by using streak plate method with the MRSA (de Man Rogosa Sharpe Agar) specific media. Identification was done by the morphological observing, Gram stain, catalase test, oxidase test and biochemical test. The result showed that one isolate feaces from Kandi Zoo has cocci shaped with the isolate prediction approaches genus Pediococcus sp. The characteristic features of isolate are cocci shaped, Gram positive, tetrad cell structure, nonmotile, catalase negative, and oxidase negative. Based on these characteristics, it can be concluded that there is a lactic acid bacteria coloni which grouped into genus Pediococcus in male orangutan feaces from Kandi Zoo

scholarly journals Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor

2019 ◽  
Vol 38 (3) ◽  
pp. 265 ◽  
Author(s):  
Uswatun Hasanah ◽  
Haqqifizta Ratihwulan ◽  
Lilis Nuraida
Keyword(s):  
Lactic Acid ◽  
Data Analysis ◽  
Lactic Acid Bacteria ◽  
Descriptive Analysis ◽  
Starter Culture ◽  
Analysis Data ◽  
Sensory Profile ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Home Industries

Tape ketan (fermented glutinous rice) and tape singkong (fermented cassava) are traditional Indonesian foods produced by fermenting carbohydrate sources using ragi as starter culture. Those products known to contain high number of lactic acid bacteria (LAB). The purpose of the study was to evaluate the sensory characteristics of tape ketan and tape singkong from different household industry in Bogor, to identify the sensory profile, and to evaluate the correlation between LAB density and sensory attribute. The research was started by survey to household tape industries, followed by sensory analysis of rating hedonic and Quantitative Descriptive Analysis (QDA), and LAB analysis. Data analysis of rating hedonic was done by ANOVA and post-hoc Duncan test, while data analysis of QDA was done by Principle Component Analysis (PCA). Samples of tape ketan were taken from two different home industries (BK and LK), while samples of tape singkong were taken from four different home industries (CT, NG, SH, TS). Hedonic rating test showed that the most preferred sample overall was tape ketan BK and tape singkong CT. QDA results showed that tape ketan BK was characterized by its sweetness, rice-like aroma, rice-like taste, and texture, while tape ketan LK was characterized by alcoholic aroma, alcoholic taste, sourness, and color. Tape singkong NG were characterized by sour aroma, alcoholic aroma, alcoholic taste, and color. Specific characteristic of tape singkong CT was bitterness and bitter aftertaste, SH was sweetness, and TS was texture. LAB of tape ketan BK (8,5 log cfu/g) was higher than LK (7,9 log cfu/g). Tape singkong with highest density of LAB was TS (8,1 log cfu/g), followed by CT (7,2 log cfu/g), NG (7,0 log cfu/g), and SH (6,5 log cfu/g). There was no correlation between the density of LAB and descriptive score of sourness, alcoholic taste, and sweetness.

scholarly journals THE EFFECT OF STORAGE CONDITION ON VIABILITY OF LACTIC ACID BACTERIA IN PROBIOTIC PRODUCT

2018 ◽  
Vol 11 (13) ◽  
pp. 84
Author(s):  
Yuni Trisnawita ◽  
Jansen Silalahi ◽  
Siti Morin Sinaga
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Temperature ◽  
Storage Condition ◽  
Significant Loss ◽  
Viability Test ◽  
Probiotic Product ◽  
De Man

Objective: The aim of this study was to determine the effect of storage condition on viability of lactic acid bacteria (LAB) in probiotic product.Methods: Four different of probiotic products used were A (Lacto B), B (Rillus), C (Interlac), and D (Lacbon) containing single or mixed LAB. The product was stored at temperature of 4°C and 28°C for 28 days. Viability test of LAB was done by counting a number of colony bacteria that live on de man, Rogosa, and Sharpe Agar.Results: The results of the study showed that counts of the LAB colonies in product A were less at the label (5.04×107 cfu/sachet), whereas in products B, C, and D were matching with the label. Storage at a temperature of 28°C for 28 days showed significant loss on the viability of LAB in product C (p<0.05).Conclucion: Storage temperature affecting on viability of LAB in probiotic product where storage at temperature 4°C is higher than 28°C for 28 days.

Method of Applying Sanitizers and Sample Preparation Affects Recovery of Native Microflora and Salmonella on Whole Cantaloupe Surfaces†

2004 ◽  
Vol 67 (5) ◽  
pp. 999-1004 ◽  
Author(s):  
DIKE O. UKUKU ◽  
WILLIAM F. FETT
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Treatment Method ◽  
Microbial Populations ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Selective Media ◽  
Selective Agar ◽  
Agar Media ◽  
Native Microflora

Standardized methods for applying sanitizer treatments to cantaloupes and for recovering surviving native microflora or Salmonella on inoculated cantaloupe after sanitizing are lacking. Accordingly, the objectives of this study were to compare four methods for applying sanitizers (dipping, dipping with rotation, dipping with agitation, and dipping with rubbing) using 200 ppm of chlorine or 5% H2O2, two recovery methods (homogenization of rind plugs in a stomacher or blender), and five selective recovery media for Salmonella. Whole cantaloupes were submerged in a cocktail of five strains of Salmonella (each at approximately 2 × 108 CFU/ml) for 10 min and allowed to dry for 1 h inside a biosafety cabinet and stored at 20° C for approximately 23 h before sanitizing. The recovery of Salmonella from whole cantaloupe without sanitizing averaged 5.09 log CFU/cm2 by blending and 4.30 log CFU/cm2 by homogenization in a stomacher for the five selective agar media. Microbial populations ( Salmonella or the indigenous aerobic mesophilic bacteria, gram-negative bacteria, lactic acid bacteria, Pseudomonas spp., and yeast and mold) were not significantly (P &gt; 0.05) reduced by treating with water regardless of the treatment method used. Sanitizing with chlorine or H2O2 by dipping, with or without rotation for 2 min, also did not reduce microbial populations. However, populations of all classes of native microflora and Salmonella were significantly (P &lt; 0.05) reduced by sanitizer treatments (2 min) applied with agitation or by rubbing. In general, sanitizer treatments applied by rubbing resulted in greater log reductions (by up to 1.7 log unit) than for treatments applied with agitation. Populations of native microflora and Salmonella recovered from cantaloupe were higher (by up to 1.8 log unit) by blending compared to homogenization in a stomacher. In most instances, selective media used did not differ significantly (P &gt; 0.05) for recovery of Salmonella after washing treatments.

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