scholarly journals Isolasi dan identifikasi bakteri asam laktat hasil fermentasi kol merah (Brassica oleracea L.) sebagai probiotik potensial (Isolation and identification lactic acid bacteria from red cabbage (Brassica oleracea L.) fermentation as potential probiotic)

2018 ◽  
Vol 8 (2) ◽  
pp. 33
Author(s):  
Grisella Rambitan ◽  
Johanis J Pelealu ◽  
Trina E Tallei
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Brassica Oleracea ◽  
Marker Gene ◽  
Isolation And Identification ◽  
Red Cabbage ◽  
Weissella Cibaria ◽  
Brassica Oleracea L ◽  
Weissella Confusa

AbstrakBakteri asam laktat merupakan kelompok bakteri yang menghasilkan asam laktat sebagai produk utama dalam fermentasi. Bakteri ini sering disebut probiotik sebab memberikan dampak positif bagi tubuh manusia. Setiap spesies bakteri asam laktat memiliki efek probiotik yang berbeda-beda sehingga diperlukan seleksi dan identifikasi untuk mendapatkan strain probiotik yang baik. Identifikasi bakteri asam laktat dalam penelitian ini menggunakan metode identifikasi molekuler dengan gen penanda 16S rRNA. Bakteri asam laktat dari fermentasi kol merah memiliki kemiripan 100% dengan Weissella cibaria dan Weissella confusa. Analisis filogenetik menunjukkan hubungan kekerabatan antara isolat bakteri asam laktat dari fermentasi kol merah dengan bakteri genus Weissella yang lain.Kata kunci: bakteri asam laktat, fermentasi, 16S rRNA, probiotik AbstractLactic acid bacteria is a group of bacteria that produce lactic acid as the main product in fermentation. These bacteria are often called probiotics because can confer a positive impact on the human body. Each species of lactic acid bacteria has a different probiotic effect that requires selection and identification to obtain a good probiotic strain. The identification of lactic acid bacteria in this study used a method of molecular identification with a marker gene of 16S rRNA. Lactic acid bacteria from red cabbage fermentation have a 100% similarity to Weissella cibaria and Weissella confusa. Phylogenetic analysis showed a relationship between lactic acid bacteria isolates from red cabbage fermentation with bacteria from the other Weissella genus.Keywords: lactic acid bacteria, fermentation, 16S rRNA, probiotics

scholarly journals Uji Ketahanan Bakteri Asam Laktat Hasil Fermentasi Kubis Merah ( Brassica oleracea L.) Pada pH 3

Jurnal MIPA ◽  
2018 ◽  
Vol 7 (2) ◽  
pp. 20 ◽  
Author(s):  
Kevin V. Bawole ◽  
Stella D. Umboh ◽  
Trina E. Tallei
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Resistance ◽  
Low Ph ◽  
The Body ◽  
Probiotic Bacteria ◽  
Red Cabbage ◽  
Ph Conditions ◽  
The Right ◽  
Brassica Oleracea L

Probiotik merupakan mikroorganisme hidup yang jika dikonsumsi dalam jumlah yang tepat dapat memberikan manfaat bagi tubuh. Sebagian besar bakteri asam laktat merupakan bakteri probiotik. Untuk dapat memberikan manfaat yang maksimal bagi tubuh, salah satu kriteria yang harus dipenuhi yaitu mampu bertahan hidup pada kondisi pH yang rendah. Hal ini dikarenakan bakteri probiotik akan menghadapi kondisi pH rendah yang terdapat di lambung. Penelitian ini bertujuan untuk menguji kemampuan isolat BAL hasil fermentasi kubis merah untuk bertahan hidup pada pH 3. Bakteri asam laktat ditumbuhkan pada media MRS agar yang ditambahkan 1% CaCO3 dengan menggunakan metode sebar (spread) dan dimurnikan menggunakan metode gores (streak). Uji ketahanan asam dilakukan dengan cara isolat diinkubasi pada kondisi pH 3 dalam media NB kemudian ditumbuhkan kembali pada media NA dengan menggunakan metode spread. Uji dilakukan juga untuk mengamati aktivitas enzim katalase. Hasil penelitian menunjukkan bahwa isolat yang diperoleh dari hasil fermentasi kubis merah mampu bertahan pada pH 3.Probiotics is a livinng microorganism that if consumed in the right amount can provide  benefits to the body. Most lactic acid bacteria are probiotic bacteria. To be able to provide maximum benefits for the body, one of the criteria that must be met is able to survive at low pH. This is because probiotic bacteria will face low pH conditions found in the stomach. This study aims to test the effectiveness of BAL isolates from red cabbage fermentation to survie at pH 3.  Lactic acid bacteria grown on MRSA media added 1% CaCO3 by using spread method and purified by using streak method. The acid resistance test was performed by isolate incubated at pH 3 condition in NB medium by using spread method. Test were also conducted to observe the activity of catalase enzymes. The result showed that isolates obtained from red cabbage fermentation were able to survive at pH 3.

Diversity and Application of Lactic Acid Bacteria from Papaya

2013 ◽  
Vol 864-867 ◽  
pp. 558-562
Author(s):  
Li Juan Zhang ◽  
Jin Song Yang ◽  
Li Wei Ma ◽  
Hai Sheng Tan ◽  
Han Lin Zhou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Acid Production ◽  
Hainan Province ◽  
Fermentation Time ◽  
Lactobacillus Pentosus ◽  
Leuconostoc Pseudomesenteroides ◽  
Weissella Confusa ◽  
Nitrite Content

Four lactic acid bacteria (LAB) strains named MGP1, MGP2, MGP15 and MGP17 were separated from papaya of Hainan province, which were identified bacterially using the classical classification and the sequences of 16S rRNA. The results show that MGP1, MGP2, MGP15 and MGP17 are Weissella confusa, Lactococcus lactis subsp. lactis, Leuconostoc pseudomesenteroides and Lactobacillus pentosus. The strain with strongest acid production capability is MGP17. Besides we have applied MGP2, MGP15 and MGP17 in papaya pickle, and we find that pickle fermented with mixed strains obviously shortens fermentation time and reduces the nitrite content.

scholarly journals IDENTIFICATION OF GABA-PRODUCING LACTIC ACID BACTERIA FROM CINCALOK FERMENTATION BASED ON THE 16S RRNA AND GAD GENES

2021 ◽  
pp. 102-106
Author(s):  
ADHITYA NAUFAL PRIBADHI ◽  
ENDANG KUSDIYANTINI ◽  
REJEKI SITI FERNIAH
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
16S Rrna Gene ◽  
Target Gene ◽  
Rrna Gene ◽  
Identification Analysis ◽  
16 S Rrna ◽  
The 16S Rrna Gene ◽  
Weissella Confusa

Objective: The research to identify LAB using 16S rRNA potential as high produce GABA and design primer can amplify that gad gene. Methods: Isolation genomic form LAB, molecular identification based 16S rRNA, design primer use primer3plus, and use application serial cloner to ensure the primer can amplify to target gene. Results: That have been carried out based on the analysis of the 16 S rRNA gene have the highest similarity to Weissella confusa strain JCM 1093 with a similarity of 98.38%, while the results of the analysis of the gad gene with several primers that have been designed are not able to amplify the gad gene owned by W. confusa. Conclusion: The results of the analysis based on the 16S rRNA gene for lactic acid bacteria were obtained by Weissella confusa. However, for the results of identification analysis based on the gad gene, the designed primers were unable to amplify the gad gene in W. confusa.

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