Molecular Identification and Antimicrobial Potency of Probiotic Lactic Acid Bacteria Pado (Fish Fermentation) Nagari Balingka IV Koto District-West Sumatra as a Functional Food

Pado, indigenous cuisine from the region of West Sumatera, is a mixture of fish with the meat seed of Simuang (Pangium edule Reinw) and grated coconut fermented for 4-8 days. Pado is thought to contain lactic acid bacteria (LAB) activity used as a probiotic-producing functional food which is good nutritional value. Based on it, Pado had the potency to improve the economy which had a good impact on regional development. This aims to decide the molecular identifications and antimicrobial activity of LAB as probiotics contain in Pado that are useful as functional foods. The sample used as material for this research is Pado from Nagari Balingka IV Koto District in Agam Regency-West Sumatera. The research methods are bacterial isolation from Pado, determinate LAB using laboratory analysis, and LAB identification using the 16S rRNA method. The result of Gram staining showed Gram-positive that the purple rod-shaped. The other characteristics of Pado isolate were homofermentative, catalase-negative, resistant to acidic pH, and bile salt. The colony of Pado LAB has a white-beige smooth-convex surface. Pado Nagari Balingka IV Koto is a functional food that contains the probiotic Lactobacillus plantarum strain SRCM 102737 and it had antimicrobial activity against pathogen bacteria.