The isolation and identification of lactic acid bacteria from Indonesian traditional fermented food

Abstract Indigenous Indonesian fermented food is considered a source of probiotics because it usually contains lactic acid bacteria (LAB). Some LAB strains meet the requirement to be probiotics with some functional properties for positive health impacts. However, those functional properties of probiotics have not been fully investigated and need to be continued to complete. To investigate more about LAB from traditional Indonesian fermented foods, the isolation and identification of LAB from some traditional Indonesian fermented foods was done. It was isolated LAB from kimchi (Tangerang), mandai (Banjarmasin), menteng fruit (Banjarmasin), petis (Tangerang and Semarang), salty vegetable (Tangerang), fermented cassava (Tangerang), and fermented durian (Lampung). LAB was isolated in MRS medium with 1% CaCO3, then isolates were characterized biochemically by Gram staining and catalase test. Twenty-one isolates were characterized as gram-positive, and catalase-negative. This strain was further identified by 16S rDNA sequence analysis, the sequences were then checked for similarities using the Basic Local Alignment Search Tool. The result showed that 2 strains of Weissella paramesenteroides found was from Kimci, 1 strain of Pediococcus pentosaceus from mandai, 2 strains of Lactobacillus plantarum from menteng fruit, 1 strain of Leuconostoc pseudomesenteroides from petis Tangerang, 1 strain Bacillus sp from petis Semarang, 1 strain Lactobacillus plantarum from salty vegetable, 2 strain Weissella paramesenteroides from fermented cassava, 4 strain Lactobacillus plantarum and 2 strain L actobacillus sp from tempoyak.