Biodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia

Abstract. Manguntungi B, Saputri DS, Afgani CA, Mustopa AZ, Fatimah, Kusmiran A. 2020. Biodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia. Biodiversitas 21: 1001-1006. Masin is fermented sauce originating from Sumbawa, West Nusa Tenggara which i...

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Autores principales:	Baso Manguntungi, Dinar Saputri, Chairul Afgani, Apon Mustopa, Fatimah, Amirin Kusmiran
Formato:	article
Lenguaje:	EN
Publicado:	MBI & UNS Solo 2020
Materias:	biodiversity, enterobacteriaceae, masin, sumbawa Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/9308abad22f848219098ef1eb39daaf6
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spelling	oai:doaj.org-article:9308abad22f848219098ef1eb39daaf62021-11-22T00:28:56ZBiodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia1412-033X2085-472210.13057/biodiv/d210320https://doaj.org/article/9308abad22f848219098ef1eb39daaf62020-02-01T00:00:00Zhttps://smujo.id/biodiv/article/view/5086https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Manguntungi B, Saputri DS, Afgani CA, Mustopa AZ, Fatimah, Kusmiran A. 2020. Biodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia. Biodiversitas 21: 1001-1006. Masin is fermented sauce originating from Sumbawa, West Nusa Tenggara which is made from raw shrimp with the addition of tamarind, salt, and fingerroot (Boesenbergia pandurata) flower. The study aimed to determine the biodiversity of pathogenic bacteria, especially Enterobacteriaceae family in Masin. The methods used in this study were isolation of bacteria using MRS media with modified NaCl concentration (1-12%) and molecular identification by using PCR-RAPD (randomly amplified polymorphic DNA) analysis and 16S ribosomal RNA-based sequencing analysis. The characteristics of bacteria that were successfully isolated on media with various concentrations of salt were round, milky white, and formed a flat edge with convex elevation in each colony. The highest bacterial population was 29.65 x 106 CFU/g in MRS + NaCl 7% treatment. From 48 selected isolates that morphologically close to Enterobacteriaceae family, 5 isolates were chosen for sequencing analysis. Based on the phylogenetic analyses, isolate 01 had a close kinship with Leclercia adecarboxylata, isolate 11 had a close kinship with Citrobacter freundii, isolate 33 had a close kinship with Enterobacter cloacae, isolate 40 had a close kinship with Pantoea agglomerans and isolate 46 had a close kinship with Enterobacter ludwigii.Baso ManguntungiDinar SaputriChairul AfganiApon MustopaFatimahAmirin KusmiranMBI & UNS Soloarticlebiodiversity, enterobacteriaceae, masin, sumbawaBiology (General)QH301-705.5ENBiodiversitas, Vol 21, Iss 3 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	biodiversity, enterobacteriaceae, masin, sumbawa Biology (General) QH301-705.5
spellingShingle	biodiversity, enterobacteriaceae, masin, sumbawa Biology (General) QH301-705.5 Baso Manguntungi Dinar Saputri Chairul Afgani Apon Mustopa Fatimah Amirin Kusmiran Biodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia
description	Abstract. Manguntungi B, Saputri DS, Afgani CA, Mustopa AZ, Fatimah, Kusmiran A. 2020. Biodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia. Biodiversitas 21: 1001-1006. Masin is fermented sauce originating from Sumbawa, West Nusa Tenggara which is made from raw shrimp with the addition of tamarind, salt, and fingerroot (Boesenbergia pandurata) flower. The study aimed to determine the biodiversity of pathogenic bacteria, especially Enterobacteriaceae family in Masin. The methods used in this study were isolation of bacteria using MRS media with modified NaCl concentration (1-12%) and molecular identification by using PCR-RAPD (randomly amplified polymorphic DNA) analysis and 16S ribosomal RNA-based sequencing analysis. The characteristics of bacteria that were successfully isolated on media with various concentrations of salt were round, milky white, and formed a flat edge with convex elevation in each colony. The highest bacterial population was 29.65 x 106 CFU/g in MRS + NaCl 7% treatment. From 48 selected isolates that morphologically close to Enterobacteriaceae family, 5 isolates were chosen for sequencing analysis. Based on the phylogenetic analyses, isolate 01 had a close kinship with Leclercia adecarboxylata, isolate 11 had a close kinship with Citrobacter freundii, isolate 33 had a close kinship with Enterobacter cloacae, isolate 40 had a close kinship with Pantoea agglomerans and isolate 46 had a close kinship with Enterobacter ludwigii.
format	article
author	Baso Manguntungi Dinar Saputri Chairul Afgani Apon Mustopa Fatimah Amirin Kusmiran
author_facet	Baso Manguntungi Dinar Saputri Chairul Afgani Apon Mustopa Fatimah Amirin Kusmiran
author_sort	Baso Manguntungi
title	Biodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia
title_short	Biodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia
title_full	Biodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia
title_fullStr	Biodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia
title_full_unstemmed	Biodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia
title_sort	biodiversity of enterobacteriaceae on masin (fermented sauce) from sumbawa, west nusa tenggara, indonesia
publisher	MBI & UNS Solo
publishDate	2020
url	https://doaj.org/article/9308abad22f848219098ef1eb39daaf6
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Biodiversity of Enterobacteriaceae on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia

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