Characterization of lactic acid bacteria isolated from an Indonesian<br>fermented fish (bekasam) and their antimicrobial activity against pathogenic<br>bacteria

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.

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Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced byLactobacillus plantarumTF711

Journal of Applied Microbiology ◽

10.1111/j.1365-2672.2005.02576.x ◽

2005 ◽

Vol 99 (1) ◽

pp. 77-84 ◽

Cited By ~ 109

Author(s):

D. Hernández ◽

E. Cardell ◽

V. Zárate

Keyword(s):

Antimicrobial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Initial Characterization

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Isolation, identification, and potential probiotic characterization of isolated lactic acid bacteria and in vitro investigation of the cytotoxicity, antioxidant, and antidiabetic activities in fermented sausage

Microbial Cell Factories ◽

10.1186/s12934-019-1239-1 ◽

2019 ◽

Vol 18 (1) ◽

Cited By ~ 7

Author(s):

Nadia S. AlKalbani ◽

Mark S. Turner ◽

Mutamed M. Ayyash

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Gastrointestinal Digestion ◽

Fermented Sausage ◽

Fermented Fish ◽

Simulated Gastrointestinal Digestion ◽

In Vitro Investigation ◽

Cytotoxicity Activities

Abstract Background Probiotic bacteria can provide health benefits when delivered in functional foods. This study involved isolation of lactic acid bacteria (LAB) from traditionally dried and salted anchovy fish and characterization of their survival in simulated gastrointestinal digestion. Promising strains were used to prepare fermented fish sausages which were then evaluated for cytotoxicity activity against two cancer cell-lines, antidiabetic activity as determined by α-amylase and α-glucosidase inhibition, and antioxidant and proteolytic activities in vitro, as compared to non-fermented control sausages. Results Out of 85 LAB obtained, 13 isolates with high tolerance to simulated gastrointestinal digestion were obtained, which were identified as Enterococcus spp. Four E. faecium strains, one E. faecalis, and one E. durans were used separately to make fermented fish sausages. The α-amylase and α-glucosidase inhibition from fish sausages fermented by Enterococcus spp. ranged from 29.2 to 68.7% and 23.9 to 41.4%, respectively, during 21 days of storage. The cytotoxicity activities against Caco2 and MCF-7 cells of fish sausages fermented with Enterococcus spp. ranged from 18.0 to 24% and 13.9 to 27.9%, respectively. Cytotoxicity activities correlated positively with proteolysis and antioxidant activities, α-amylase and α-glucosidase inhibition activities, but negatively with the pH in fermented fish sausages. Strains also exhibited antimicrobial activity against foodborne pathogens and presented no significant concerns with regards to antibiotic resistance or virulence gene content. Conclusions Fish sausages fermented by potential probiotic isolates of Enterococcus spp. from dried fish had valuable health-promoting benefits compared with non-fermented control sausages.

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Isolation and Characterization of Lactic Acid Bacteria from Inasua

Journal of Tropical Biodiversity and Biotechnology ◽

10.22146/jtbb.16380 ◽

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

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