Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra

Rinita Amelia, Amelia R and Koshy Philip, Philip K and Yudha Endra Pratama, Endra Pratama Y and Endang Purwati, Purwati E (2021) Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra. Food Science and Technology, 41 (2). pp. 746-752. ISSN 1678-457X

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Abstract

Dadiah is a traditional dairy food from West Sumatra. Dadiah is made by fermenting fresh buffalo milk in banana leaves covered bamboo sticks at room temperature for two days. Dadiah is nutritious because it contains lactic acid bacteria (LAB) that have probiotic properties. This study aims to determine the characteristics and biochemical properties of LAB by catalase assay and fermentation type. We identified the LAB found in dadiah using conventional laboratory tests and 16S rRNA sequencing methods and confirmed that the LAB was Lactobacillus fermentum. Gram staining showed that the isolated bacteria were Gram-positive bacilli and the catalase assay and fermentation type showed it to be negative catalase and homofermentative.

Keywords:
lactic acid bacteria; Dadiah; lactobacillus fermentum; probiotic

Item Type: Article
Subjects: R Medicine > R Medicine (General)
Depositing User: Amd Regina Andina
Date Deposited: 21 Nov 2022 03:20
Last Modified: 21 Nov 2022 03:20
URI: http://repository.unbrah.ac.id/id/eprint/129

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