Isolation of Microorganisms from Fermenting Parkia biglobosa in Kuje Market, Abuja

Lactic acid bacteria constitute one of the most abundant groups of microorganisms in most fermented food products across Nigeria. The biochemical signatures of these species make the ideal catalysts for a range of processing events with the food industry. This study was undertaken to isolate and screen for lactic acid bacteria strains obtainable from fermented Parkia biglobosa seeds purchased at a rural seed market in Abuja. Data obtained revealed that seven morphologically distinct bacteria isolates were obtained using antifungal induced (0.3 mg/ml Fluconazole) yeast extract, malt extract, peptone, glucose, agar media. The seven bacterial isolates were given the designations TEA, TEB, TEC, TED, TEF, TEJ, and TEL respectively. The obtained all but two isolates (TEB and TEL) were all capable of fermenting fructose, glucose, lactose, sucrose and trehalose as the sole carbon source in the broth. Morphological examination revealed that the isolates obtained were non-spore forming gram positive colonies ranging from creamy to white, clear, cocci and rod-shaped, smooth textured and flat elevation with transparent opacity. Their Growth measurements were determined by measuring the optical density of the cells in broth using spectrophotometer at 600nm over a 96 hour incubatory period in nutrient broth at 37oC. Isolate TEC displayed the highest overall growth pattern over the 24 hour period via optical density readout 1.85, 2.40, 2.65, 2.80. All isolates except TEB were negative for catalase and citrate, thereby suggesting that TEB was a specie of the Citrobacter family. All isolates tested negative for coagulase, indole and motility tests. Suggestions from the data obtained lean towards the use and suitability of the isolated bacteria as ideal cultures for commercial fermentation.

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Isolation and identification of lactic acid bacteria in Bakasang as fermented microbe starter

AQUATIC SCIENCE & MANAGEMENT ◽

10.35800/jasm.0.0.2013.2278 ◽

2013 ◽

pp. 48

Author(s):

J Aquarista Ingratubun ◽

Frans G Ijong ◽

Hens Onibala

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Pathogenic Bacteria ◽

Raw Materials ◽

Fermented Food ◽

Plate Count ◽

Local Market ◽

Bacillus Sp ◽

Isolation And Identification ◽

Total Plate Count

Food fermentation is one of various food processing techniques that has sufficient benefits of nutrition values, and also contains lactic acid bacteria which potentially inhibit pathogenic bacteria, thus prolong shelf life of products. Bakasang is a traditional fermented food from North Sulawesi since many years ago. Reported research of bakasang previously had described that lactic acid bacteria was the dominant isolates and therefore current research aimed to isolate and identify the lactic acid bacteria which associated during fermentation day 1 and day 15, respectively. Raw materials used were 5 kg intestine and liver of skipjack brought from local market Bersehati Manado. The intestine and liver of skipjack were washed and smashed and mixed with 10% salt and 5% rice from weight of the samples and then filled into bottle to be fermented for 15 days. Every 3 days (1,3,6,9,12,15), the samples were collected and analyzed for total lactic acid bacteria by using Total Plate Count Method on de Mann Rogosa Sharpe Agar after incubation at 37°C for 24 h. The colonies grown were transferred to Tryptic Soy Broth and followed by streaking them on Tryptic Soy Agar and the free growing colony on agar medium were isolated into slant agar which were used for biochemical test such as Gram’s staining, motility test, catalase test, oksidase test, H2S test, IMVIC test (Indole, Methyl Red, Voges Proskauer, Citrate) and carbohydrate fermentation. The results showed that Lactobacillus sp., Bacillus sp., Eubacterium sp., and Bifidobacterium sp. All these four bacteria were distributed from day 1 to day 15 of the fermentation process© Fermentasi bahan pangan merupakan salah satu dari sekian banyak teknik pengolahan makanan yang mempunyai banyak manfaat dari kualitas gizi, mengandung bakteri asam laktat sehingga menghambat bakteri patogen sehingga daya simpan lebih panjang. Bakasang merupakan makanan fermentasi tradisional masyarakat Sulawesi Utara yang sudah ada sejak lama. Penelitian yang telah dilakukan terhadap bakasang menghasilkan informasi bahwa terdapat bakteri asam laktat pada bakasang sehingga menjadi tujuan untuk mengisolasi dan identifikasi bakteri asam laktat selama proses fermentasi 1-15 hari. Bahan baku bakasang ialah jeroan (usus dan hati) ikan cakalang Katsuwonis pelamis sebanyak 5 kg yang diambil dari pasar Bersehati Manado. Sampel jeroan dibersihkan kemudian dihancurkan, ditambahkan garam 10% dan nasi 5% kemudian difermentasi selama 15 hari dengan mengambil tiap-tiap sampel setiap 1, 3, 6, 9, 12, dan 15 untuk dihitung jumlah bakteri asam laktat dengan menggunakkan metode Total Plate Count pada media de Mann Rogosa Sharpe Agar dan koloni yang tumbuh di tumbuhkan kembali pada media Tryptic Soy Broth dan digores kembali pada media Tryptic Soy Agar, koloni yang tumbuh digores pada media slant agar yang selanjutnya diidentifikasi bakteri asam laktat berdasarkan uji biokimia yaitu uji pewarnaan Gram, uji motility, uji katalase, uji oksidase, uji H2S dan uji IMVIC (Indole, MethylRed, Voges Proskauer, Citrate). Hasil menunjukkan bahwa selama proses fermentasi berlangsung terdapat 4 genera bakteri asam laktat sesuai yaitu Lactobacillus sp., Bacillus sp., Eubacterium sp., dan Bifidobacterium sp., ke 4 genera ini tersebar pada fermentasi hari 1 sampai hari ke 15©

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STUDI VIABILITAS ISOLAT BAKTERI ASAM LAKTAT YANG DIISOLASI DARI ASINAN REBUNG BAMBU TABAH TERHADAP pH RENDAH DAN GARAM EMPEDU

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI ◽

10.24843/jrma.2019.v07.i01.p01 ◽

2019 ◽

Vol 7 (1) ◽

pp. 1 ◽

Cited By ~ 1

Author(s):

Nurul Octavia Wasis ◽

Nyoman Semadi Antara ◽

Ida Bagus Wayan Gunam

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bile Salt ◽

Bile Salts ◽

Salt Resistance ◽

Low Ph ◽

Fermented Food ◽

Bamboo Shoot ◽

Probiotic Lactic Acid Bacteria ◽

Mrs Broth

Tabah bamboo shoot pickle is one of the fermented food which is the source of lactic acid bacteria. Lactic acid bacteria (LAB) is beneficial to health because it has the ability as a probiotic. Lactic acid bacteria that have probiotic criteria should have resistance to low pH and bile salts. This study aims to determine isolates of lactic acid bacteria isolated from tabah bamboo shoot pickle resistant to low pH and bile salts (NaDC). Lactic acid bacteria were tested to low pH by using MRS broth that have different pH (pH 2, pH 3, pH 4 and pH 6.2 as a control) incubated at 37ºC for 3 hours. isolates were survive in low pH then continued in bile salt resistance test with 0.3% bile salt concentration for 15 minutes, 30 minutes, 45 minutes, 60 minutes and 24 hours. The results showed that three isolates out of 88 isolates had ability to grow in low pH and in medium supplemented by NaDC 0,3%. The isolates are AR 3057, AR 3101 and AR 6152 which can be used as candidat of probiotic. Keywords : Tabah bamboo shoot pickle, lactic acid bacteria, probiotic, low pH, bile salt

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Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

Journal of Food Protection ◽

10.4315/0362-028x-58.1.62 ◽

1995 ◽

Vol 58 (1) ◽

pp. 62-69 ◽

Cited By ~ 14

Author(s):

K. ANJAN REDDY ◽

ELMER H. MARTH

Keyword(s):

Lactic Acid ◽

Sodium Chloride ◽

Lactic Acid Bacteria ◽

Potassium Chloride ◽

Starter Culture ◽

Cheddar Cheese ◽

Starter Cultures ◽

Detectable Effect ◽

Agar Media ◽

Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

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Screening of lactic acid bacteria isolated from fermented food as potential probiotics for aquacultured carp and amberjack

Fisheries Science ◽

10.1007/s12562-017-1150-9 ◽

2017 ◽

Vol 84 (1) ◽

pp. 101-111 ◽

Cited By ~ 2

Author(s):

Nguyen Thi Hue Linh ◽

Kentaro Sakai ◽

Yousuke Taoka

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermented Food

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Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

Journal of Environmental and Public Health ◽

10.1155/2009/678495 ◽

2009 ◽

Vol 2009 ◽

pp. 1-6 ◽

Cited By ~ 12

Author(s):

Abdelkader Mezaini ◽

Nour-Eddine Chihib ◽

Abdelkader Dilmi Bouras ◽

Naima Nedjar-Arroume ◽

Jean Pierre Hornez

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Antibacterial Effect ◽

Dairy Product ◽

Streptococcus Thermophilus ◽

Fermented Food ◽

Bacteriocin Production ◽

Gram Positive ◽

Bacteria Growth ◽

Gram Positive Bacteria

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria.Streptococcus thermophilusT2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, byS. thermophilusT2 cells, was measured by the end of the late-log phase (90 AUml−1) with a bacteriocine production rate of 9.3 (AUml−1)h−1. In addition, our findings showed that the bacteriocin, produced byS. thermophilusT2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

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