Molecular identification of lactic acid bacteria an approach to sustainable food security

Background: Dadiah is a traditional dish from West Sumatra
made from buffalo milk, which is fermented in bamboo tubesand left at room temperature for ±2 days. Dadiah is included in the staple food category because it contains Lactic Acid Bacteria (LAB), which hasthepotential 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 16SrRNA 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 zonearea results was obtained in 2DA isolates with Escherichia coli O157 test bacteria of 21.16 mm, Staphylococcus aureus with a clear zoneareaof23.17 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.