Identification of Probiotic Potential Lactobacillus from Mandai Using Molecular Technique
| Autor: | Laksmi Hartayanie, Binardo Adi Seno, Lindayani Lindayani, Amelia Juwana |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0303 health sciences
Lactobacillus casei Lactobacillus paracasei biology 030306 microbiology food and beverages Pathogenic bacteria Antimicrobial biology.organism_classification medicine.disease_cause law.invention 03 medical and health sciences Probiotic law Lactobacillus medicine Food science Fermentation in food processing Bacteria 030304 developmental biology |
| Zdroj: | Digital Press Life Sciences. 2:00001 |
| ISSN: | 2654-9441 |
| DOI: | 10.29037/digitalpress.22324 |
| Popis: | To date, lactic acid bacteria (LAB) still become the most beneficial microorganisms due to their probiotic potential and antimicrobial activities which able to inhibit the growth of spoilage microorganisms and pathogenic bacteria, thus can maintain the quality and hygienic of the products or host health. In Indonesia, fermented traditional foods such as tempoyak, bekasam, and sayur asin have been found to be the natural habitat of probiotic LAB. In this study, mandai, the traditional fermented food made from the fermentation of cempedak (Artocarpus champeden Spreng.) dami was explored. The aim of this research is to identify probiotic potential Lactobacillus from mandai (a traditional fermented product from dami of Cempedak) using the molecular technique (DNA fingerprinting). The methods used in this study include: screening probiotic Lactobacillus and molecular identification of potential Lactobacillus. Based on probiotic screening, 26 Lactobacillus isolates were categorized as acid tolerance and 17 isolates were considered as bile salt tolerance bacteria. Fifteen Lactobacillus isolates demonstrated excellent inhibitory properties against indicator bacteria. Due to DNA polymorphisms, all species and strains of Lactobacillus isolates were difficult to be identified accurately, however, based on phylogenetic tree isolate A14 had the most similarity with Lactobacillus vaccinostercus NRIC 0624. Isolate B30 had similarities with Lactobacillus harbinensis and Lactobacillus perolens. Isolate F71 had similarities with Lactobacillus casei and Lactobacillus paracasei. |
| Databáze: | OpenAIRE |
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