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

被引：16
|
作者：
Amelia, Rinita [1 ,2 ]
Philip, Koshy [1 ,3 ]
Pratama, Yudha Endra [4 ]
Purwati, Endang [5 ]
机构：
[1] Lincoln Univ Coll, Petaling Jaya, Selangor, Malaysia
[2] Baiturrahmah Univ Padang Indonesia, Fac Med, Padang, West Sumatera, Indonesia
[3] UCSI Univ, Inst Comp Sci & Digital Innovat, Kuala Lumpur, Malaysia
[4] Univ Andalas, Fac Anim Sci, Doctoral Program, Padang, Indonesia
[5] Univ Andalas, Fac Anim Sci, Padang, West Sumatera, Indonesia
来源：
FOOD SCIENCE AND TECHNOLOGY | 2021年 / 41卷
关键词：
lactic acid bacteria; Dadiah; lactobacillus fermentum; probiotic; MILK;
D O I：
10.1590/fst.30020
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：746 / 752
页数：7
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