Pratama, Yudha, Melia, Sri, Purwati, Endang, Yuherman, Yuherman, Jamsari, Jamsari, Jannah, Hidayatul (2024). Molecular Analysis of Lactic Acid Bacteria Isolated from Pado Fish of Agam Regency, West Sumatra Indonesia as Probiotics. , 21(155-ویژه نامه), 1-10. doi: 10.22034/FSCT.21.155.1
Yudha Pratama; Sri Melia; Endang Purwati; Yuherman Yuherman; Jamsari Jamsari; Hidayatul Jannah. "Molecular Analysis of Lactic Acid Bacteria Isolated from Pado Fish of Agam Regency, West Sumatra Indonesia as Probiotics". , 21, 155-ویژه نامه, 2024, 1-10. doi: 10.22034/FSCT.21.155.1
Pratama, Yudha, Melia, Sri, Purwati, Endang, Yuherman, Yuherman, Jamsari, Jamsari, Jannah, Hidayatul (2024). 'Molecular Analysis of Lactic Acid Bacteria Isolated from Pado Fish of Agam Regency, West Sumatra Indonesia as Probiotics', , 21(155-ویژه نامه), pp. 1-10. doi: 10.22034/FSCT.21.155.1
Pratama, Yudha, Melia, Sri, Purwati, Endang, Yuherman, Yuherman, Jamsari, Jamsari, Jannah, Hidayatul Molecular Analysis of Lactic Acid Bacteria Isolated from Pado Fish of Agam Regency, West Sumatra Indonesia as Probiotics. , 2024; 21(155-ویژه نامه): 1-10. doi: 10.22034/FSCT.21.155.1

Molecular Analysis of Lactic Acid Bacteria Isolated from Pado Fish of Agam Regency, West Sumatra Indonesia as Probiotics

مجله علوم و صنایع غذایی ایران
Article 1, Volume 21, 155-ویژه نامه, 1403, Pages 1-10    PDF (283.86 K)
DOI: 10.22034/FSCT.21.155.1
Authors
Yudha Pratama1; Sri Melia* 2; Endang Purwati3; Yuherman Yuherman2; Jamsari Jamsari4; Hidayatul Jannah5
1دانشکده علوم دامی، دانشگاه آندلاس
2گروه فناوری پردازش محصولات حیوانی، دانشکده علوم دامی، دانشگاه آندلاس
3بخش Farmasi، STIKES Prima اندونزی
4گروه آگروتکنولوژی، دانشکده کشاورزی، دانشگاه آندلاس
5گروه علوم و صنایع غذایی، دانشکده علوم، اجتماعی و آموزشی، دانشگاه پریما نوسانتارا بوکیتینگی
Abstract
Pado is a typical fermented fish from West Sumatra with a mixture of Simauang seed meat (Pangium edule Reinw) and coconut dregs covered with plastic for 4 to 8 days. Pado has good nutritional value and is thought to have a lactic acid bacterial activity to be used as a probiotic-producing functional food. Therefore, this study aims to determine the molecular isolation and identification of LAB types found in Pado fish using the 16S rRNA method. The research method is a descriptive method and laboratory analysis. The sample used as material for this research is Pado fish from Lubuk Basung District, Agam Regency, West Sumatera. The analysis related to probiotic characteristics includes total colonies of lactic acid bacteria, gram staining, acid resistance, resistance to bile salts, antimicrobial activity using test bacteria Escherichia coli O157, Staphylococcus aureus, Salmonella sp, and Listeria monocytogenes, as well as molecular sequential analysis using the 16S rRNA gene and phylogenetic diversity analysis using MEGA software version 7.0. The results showed that the total lactic acid bacteria is 7.3x107 CFU/gr; the seven isolates will be identified as gram-positive. Viability to gastric pH resistance ranged from 7.63-61.31%, and viability to bile salt resistance ranged from 22.86-71.05%. Three isolates had antimicrobial activity against E. coli, S. aureus, Salmonella sp., and L. monocytogenes. Molecular analysis using the 16S rRNA gene showed that PDY1 isolate is similar to Pediococcus acidilactici.
Keywords
lactic acid bacteria; gene 16S rRNA; Pado; Probiotic; Pediococcus acidilacti
References
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