Sabtu, 08 Mei 2021 - 22:01:25 WIB
Moderate Halophilic Lactic Acid Bacteria From Jambal Roti: A Traditional Fermented Fish Of Central Java, Indonesia
disusun oleh : MERKURIA KARYANTINA
Kategori: Jurnal International Bereputasi - Dibaca: 2 kali
Unduh Dokumen
Abstrak :
Jambal roti is a traditional salted-fermented product made from Arius thalassinus,
which is a popular fish in Central Java Province, Indonesia. This
research aimed to identify the moderate halophilic lactic acid bacteria isolated
from jambal roti. The study began with enrichment culture (with MRS
media and 5% NaCl) and isolation of lactic acid bacteria (LAB) using streak
plate method. After the isolation, the isolate was identified using API 50 CHL
kit (for phenotypic characteristic) and 16s rRNA gene sequence analysis (for
genotypic characteristic). Eight pure isolates were identified from the fermented
fish product. Most isolates (87.5%) were cocci (tetrad and pair), while
the rest (1 isolated) was Lactobacillus (rod-shaped). All of which were moderate
halophilic LAB. The isolates were selected based on their high proteolytic
activity (quantitative) and R-value (qualitative). The analysis using API 50
CHL kit showed that all isolates were identified as Pediococcus pentosaceus 2
(99.9%), while further identification by repetitive PCR revealed three types of
band profiles. In the 16s rRNA gene sequence analysis, three isolates were
identified as Pediococcus acidilactici (strain no 306, 315, and 332), four isolates
were identified as Pediococcus pentosaceus (strain no 312, 326, 328, and 339),
and the other was identified as Lactobacillus plantarum (strain no 307).
Moderate halophilic lactic acid bacteria isolated from Jambal roti were
Pediococcus acidilactici, Pediococcus pentosaceus, and Lactobacillus
plantarum.