Molecular Identification of Lactic Acid Bacteria Approach to Sustainable food Security

Background: Dadiah is a traditional dish from West Sumatra made from buffalo milk, which is fermented in bamboo tubes and left at room temperature for ±2 days. Dadiah is included in the staple food category because it contains Lactic Acid Bacteria (LAB) which has the potential to be a probiotic. Th...

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Autores principales:	Dessy Abdullah, Sandeep Poddar, Ramesh Prasath Rai, Endang Purwati, Nadia Purnama Dewi, Yudha Endra Pratama
Formato:	article
Lenguaje:	EN
Publicado:	PAGEPress Publications 2021
Materias:	Dadiah Lactobacillus plantarum Lactic Acid Bacteria Probiotics Public aspects of medicine RA1-1270
Acceso en línea:	https://doaj.org/article/3cb659a76d784e5f96b72ed19bb02e3f
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spelling	oai:doaj.org-article:3cb659a76d784e5f96b72ed19bb02e3f2021-11-25T09:08:15ZMolecular Identification of Lactic Acid Bacteria Approach to Sustainable food Security10.4081/jphr.2021.25082279-90282279-9036https://doaj.org/article/3cb659a76d784e5f96b72ed19bb02e3f2021-11-01T00:00:00Zhttps://www.jphres.org/index.php/jphres/article/view/2508https://doaj.org/toc/2279-9028https://doaj.org/toc/2279-9036 Background: Dadiah is a traditional dish from West Sumatra made from buffalo milk, which is fermented in bamboo tubes and left at room temperature for ±2 days. Dadiah is included in the staple food category because it contains Lactic Acid Bacteria (LAB) which has the potential to be a probiotic. This study aims to determine the identification and characterization of LAB from Dadiah from Halaban, Kab. Fifty Cities, West Sumatra. Design and Methods: A survey method was used in this research with a descriptive analysis, Antimicrobial activity testing was done with bacteria Escherichia coli O157, Staphylococcus aureus, Listeria monocytogenes, and Listeria innocua. Molecular identification was done using the 16S rRNA gene. Results: Probiotic candidate test with the best results in testing for resistance to stomach acid at pH3 with the viability of 65.98%, bile salt resistance 0.3%, viability of 54.90% from 2DA isolates. Antimicrobial activity with the best clear zone area results was obtained in 2DA isolates with Escherichia coli O157 test bacteria of 21.16 mm, Staphylococcus aureus with a clear zone area of 23.17 mm, Listeria innocua of 19.24 mm and Listeria monocytogenes with a clear zone area 18.23 mm in 4DA isolate, LAB identification using 16S sRNA gene, results of running PCR base length 1419bp. Conclusions: Phylogenetic analysis shows that Dadiah of Limapuluh Kota Regency is a kin to Lactobacillus plantarum. The superiority of identification technology by using 16S rRNA gene only can be conducted if the nucleotide sequence information of the targeted bacteria is known beforehand. Dessy AbdullahSandeep PoddarRamesh Prasath RaiEndang PurwatiNadia Purnama DewiYudha Endra PratamaPAGEPress PublicationsarticleDadiahLactobacillus plantarumLactic Acid BacteriaProbioticsPublic aspects of medicineRA1-1270ENJournal of Public Health Research (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Dadiah Lactobacillus plantarum Lactic Acid Bacteria Probiotics Public aspects of medicine RA1-1270
spellingShingle	Dadiah Lactobacillus plantarum Lactic Acid Bacteria Probiotics Public aspects of medicine RA1-1270 Dessy Abdullah Sandeep Poddar Ramesh Prasath Rai Endang Purwati Nadia Purnama Dewi Yudha Endra Pratama Molecular Identification of Lactic Acid Bacteria Approach to Sustainable food Security
description	Background: Dadiah is a traditional dish from West Sumatra made from buffalo milk, which is fermented in bamboo tubes and left at room temperature for ±2 days. Dadiah is included in the staple food category because it contains Lactic Acid Bacteria (LAB) which has the potential to be a probiotic. This study aims to determine the identification and characterization of LAB from Dadiah from Halaban, Kab. Fifty Cities, West Sumatra. Design and Methods: A survey method was used in this research with a descriptive analysis, Antimicrobial activity testing was done with bacteria Escherichia coli O157, Staphylococcus aureus, Listeria monocytogenes, and Listeria innocua. Molecular identification was done using the 16S rRNA gene. Results: Probiotic candidate test with the best results in testing for resistance to stomach acid at pH3 with the viability of 65.98%, bile salt resistance 0.3%, viability of 54.90% from 2DA isolates. Antimicrobial activity with the best clear zone area results was obtained in 2DA isolates with Escherichia coli O157 test bacteria of 21.16 mm, Staphylococcus aureus with a clear zone area of 23.17 mm, Listeria innocua of 19.24 mm and Listeria monocytogenes with a clear zone area 18.23 mm in 4DA isolate, LAB identification using 16S sRNA gene, results of running PCR base length 1419bp. Conclusions: Phylogenetic analysis shows that Dadiah of Limapuluh Kota Regency is a kin to Lactobacillus plantarum. The superiority of identification technology by using 16S rRNA gene only can be conducted if the nucleotide sequence information of the targeted bacteria is known beforehand.
format	article
author	Dessy Abdullah Sandeep Poddar Ramesh Prasath Rai Endang Purwati Nadia Purnama Dewi Yudha Endra Pratama
author_facet	Dessy Abdullah Sandeep Poddar Ramesh Prasath Rai Endang Purwati Nadia Purnama Dewi Yudha Endra Pratama
author_sort	Dessy Abdullah
title	Molecular Identification of Lactic Acid Bacteria Approach to Sustainable food Security
title_short	Molecular Identification of Lactic Acid Bacteria Approach to Sustainable food Security
title_full	Molecular Identification of Lactic Acid Bacteria Approach to Sustainable food Security
title_fullStr	Molecular Identification of Lactic Acid Bacteria Approach to Sustainable food Security
title_full_unstemmed	Molecular Identification of Lactic Acid Bacteria Approach to Sustainable food Security
title_sort	molecular identification of lactic acid bacteria approach to sustainable food security
publisher	PAGEPress Publications
publishDate	2021
url	https://doaj.org/article/3cb659a76d784e5f96b72ed19bb02e3f
work_keys_str_mv	AT dessyabdullah molecularidentificationoflacticacidbacteriaapproachtosustainablefoodsecurity AT sandeeppoddar molecularidentificationoflacticacidbacteriaapproachtosustainablefoodsecurity AT rameshprasathrai molecularidentificationoflacticacidbacteriaapproachtosustainablefoodsecurity AT endangpurwati molecularidentificationoflacticacidbacteriaapproachtosustainablefoodsecurity AT nadiapurnamadewi molecularidentificationoflacticacidbacteriaapproachtosustainablefoodsecurity AT yudhaendrapratama molecularidentificationoflacticacidbacteriaapproachtosustainablefoodsecurity
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Molecular Identification of Lactic Acid Bacteria Approach to Sustainable food Security

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