Characteristics of Lactic Acid bacteria isolated from traditional fermented fish

##plugins.themes.bootstrap3.article.sidebar##

PDF
DOI https://doi.org/10.13057/biodiv/d231116
Issue
Vol. 23 No. 11 (2022)
Section
Articles
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

##plugins.themes.bootstrap3.article.main##

RISA NOFIANI ♥
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Tanjungpura. Jl. Prof. Dr. Hadari Nawawi, Pontianak 78115, West Kalimantan, Indonesia
SARWIYATI
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Tanjungpura. Jl. Prof. Dr. Hadari Nawawi, Pontianak 78115, West Kalimantan, Indonesia
PUJI ARDININGSIH
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Tanjungpura. Jl. Prof. Dr. Hadari Nawawi, Pontianak 78115, West Kalimantan, Indonesia
ADHITIYAWARMAN
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Tanjungpura. Jl. Prof. Dr. Hadari Nawawi, Pontianak 78115, West Kalimantan, Indonesia

Abstract

Abstract. Novia R, Ardiningsih P, Adhityawarman, Sarwiyati. 2022. Characteristics of Lactic Acid bacteria isolated from traditional fermented fish. Biodiversitas 23: 5662-5669. Lactic acid bacteria (LAB) are commonly involved in most food fermentation and contribute to the process’s quality and safety. The study investigates the characteristics of LAB isolated from buduk, pekasam, and pekasam ale-ale. Twelve colonies each sample were isolated and identified based on morphology and biochemical test. The pekasam ale-ale isolates were identified as Pediococcus sp. strain A1 and Pediococcus sp. strain A3; Enterococcus sp. strain A2 and Enterococcus sp. strain A4. The LAB in buduk were identified as Streptococcus sp. strain B1, Pediococcus sp. strain B2 and Pediococcus sp. strain B4, Enterococcus sp. strain B3. The pekasam isolates were identified as Pediococcus sp. strain P1, Streptococcus sp. strain P2 and Streptococcus sp. strain P4, Lactobacillus sp. strain P3. The LAB showed antimicrobial activities while Lactobacillus sp. strain P3 and Streptococcus sp. strain P4 could grow at pH 1. Two LAB including Enterococcus sp. strain A2 and Pediococcus sp. strain P1 showed amylase activity while Pediococcus sp. strain A3, Streptococcus sp. strain B1, Pediococcus sp. strain B2, Enterococcus sp. strain B3 showed protease activity. All LAB produced organic acids with varying concentrations at different incubation times. Furthermore, those isolated from various fish fermentations showed different genera and characteristics. Lactobacillus sp. strain P3 was the best to initiate food fermentation and a probiotic candidate based on their characteristics.

##plugins.themes.bootstrap3.article.details##

References
Albayrak, Ç. B., & Duran, M. 2021. Isolation and characterisation of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties. Lwt 150(May): 112053.
Ayantola, K. J., & Oladunmoye, M. K. 2015. Antibacterial Activity of Lactobacillus Species Isolated from Poultry Waste (Droppings) Against Poultry Pathogens. Current Research in Poultry Science 6(1): 7–12.
Barbieri, F., Montanari, C., Gardini, F., & Tabanelli, G. 2019. Biogenic Amine Production by Lactic Acid Bacteria?: A Review. Foods 8(17): 1–27.
Barcenilla, C., Ducic, M., López, M., Prieto, M., & Álvarez-Ordóñez, A. 2022. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review. Meat Science 183.
Bover-Cid, S., & Holzapfel, W. H. 1999. Improved screening procedure for biogenic amine production by lactic acid bacteria. International Journal of Food Microbiology 53(1): 33–41.
Du Toit, M., Huch, M., Cho, G. S., & Franz, C. M. A. P. 2014. The genus Streptococcus. In W. H. Holzapfel & B. J. . Wood (Eds.), Lactic Acid Bacteria: Biodiversity and Taxonomy (Vol. 9781444333, pp. 457–505). Wiley Blackwell.
Dykes, G. A., Cloete, T. E., & Vonholy, A. 1993. Morphological Characterisation of Lactic-Acid Bacteria From Spoiled, Vacuum-Packaged Vienna Sausages. South African Journal of Science 89(6): 269–275.
Endang, S. R. 2018. Lactic acid bacteria in fermented food of Indonesian origin. AgriTech 23(2): 75–84.
Franz, C. M. A. P., Endo, A., Abriouel, H., Van Reenen, C. A., Galvez, A., & Dicks, M. 2014. The genus Pediococcus. In W. H. Holzapfel & B. J. . Wood (Eds.), Lactic acid bacteria: Biodiversity and taxonomy (p. 351). Wiley Blackwell.
Gotcheva, V., Hristozova, E., Hristozova, T., Guo, M., Roshkova, Z., & Angelov, A. 2002. Assessment of potential probiotic properties of lactic acid bacteria and yeast strains. Food Biotechnology 16(3): 211–225.
Grosu-Tudor, S. S., & Zamfir, M. 2012. Probiotic potential of some lactic acid bacteria isolated from Romanian fermented vegetables. Annals of the Romanian Society for Cell Biology 17(1): 234–239.
Hassanzadazar, H., Ehsani, A., Mardani, K., & Hesari, J. 2012. Investigation of antibacterial, acid and bile tolerance properties of lactobacilli isolated from Koozeh cheese. Veterinary Research Forum?3(3): 181–185.
Kalschne, D. L., Womer, R., Mattana, A., Sarmento, C. M. P., Colla, L. M., & Colla, E. (2015). Characterisation of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham.” Brazilian Journal of Microbiology 46(1), 173–181.
Meyers, S. A., Cuppett, S. L., & Hutkins, R. W. 1996. Lipase production by lactic acid bacteria and activity on butter oil. Food Microbiology 13(5): 383–389.
Nikita, C., & Hemangi, D. 2012. Isolation, Identification and Characterisation of Lactic Acid Bacteria from Dairy Sludge Sample. Journal of Environmental Research and Development 7(July-September): 1–11.
Nofiani, R, Kalbar, M., & Ardiningsih, P. 2010. Chemical Characterisitc and Microbiological Safety of Commercial fermented ale-ale from West Kalimantan, Indonesia. Journal of Fisheries and Aquatic Science 5(6): 483–493.
Nofiani, Risa, & Ardiningsih, P. 2018. Physicochemical and Microbiological Profiles of Commercial Cincalok from West Kalimantan. Jurnal Pengolahan Hasil Perikanan Indonesia 21(2): 243–249.
Nofiani, Risa, Elminah, E., & Ardiningsih, P. 2019. Chemical and Microbiological Properties of Buduk , A Commercial Fish Sauce From West Kalimantan. Jurnal Pengolahan Hasil Perikanan Indonesia 22(3): 601–608.
Nurhikmayani, R., Daryono, B. S., & Retnaningrum, E. 2019. Isolation and molecular identification of antimicrobial-producing lactic acid bacteria from chao, South Sulawesi (Indonesia) fermented fish product. Biodiversitas 20(4):1063–1068.
Padmavathi, T., Bhargavi, R., Priyanka, P. R., Niranjan, N. R., & Pavitra, P. V. 2018. Screening of potential probiotic lactic acid bacteria and production of amylase and its partial purification. Journal of Genetic Engineering and Biotechnology, 16(2):357–362.
Pang, X. N., Chen, C., Huang, X. N., Yan, Y. Z., Chen, J. Y., & Han, B. Z. 2021. Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu. Lwt, 147(March): 111540.
Schillinger, U., & Lücke, F. K. 1987. Identification of lactobacilli from meat and meat products. Food Microbiology 4(3):199–208.
Vantsawa, P. A., Maryah, U. T., & Bulus, T. 2017. Isolation and Identification of Lactic Acid Bacteria with Probiotic Potential from Fermented Cow Milk (Nono) in Unguwar Rimi Kaduna State Nigeria. American Journal of Molecular Biology 07(02):99–106.
Yang, F., Xia, W. S., Zhang, X. W., Xu, Y. S., & Jiang, Q. X. 2016. A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus plantarum. Food Chemistry 207: 86–92.