The Mapping of Lactic Acid Bacteria from Fermentation of Local Foods (Semarang): Tempoyak, Mandai and Yellow Bamboo Shoot Pickles

Lindayani, - (2013) The Mapping of Lactic Acid Bacteria from Fermentation of Local Foods (Semarang): Tempoyak, Mandai and Yellow Bamboo Shoot Pickles. In: The 4 th International Conference of Indonesian Society Lactic Acid Bacteria (ISLAB)., 25th – 26th January 2013, Yogyakarta.


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The aim of this research was to obtain the map of LAB derived from raw materials (local from Semarang). Mapping of LAB required as an embryo data base of LAB from fermented local food from Indonesia. Samples were collected from Semarang i.e. durian (Durio zibethinus Murr.) from Gunung Pati, edible portion of jackfruit (Artocarpus heterophyllus Lamk.) var. Salak from Gunung Pati, yellow bamboo shoot “betung” (Dendrocalamus mranggen) from Mranggen. After fermentation, microbes from samples (“tempoyak”, “mandai”, and yellow bamboo shoot pickles) were isolated using MRS agar. The microbes identified as LAB by their positive Gram reaction, spore-forming, negative of catalase activity, morphological, physiological and biochemical characteristics. In general, it was found 17 isolates from tempoyak fermentation which were identified as Enterococcus, 15 isolates from “mandai” were identified as Lactobacillus and 21 isolates from yellow bamboo shoot pickles were identified as Lactobacillus. Based on API 20 STREP and API 50 CHL, the results represented that bacteria of each sample were performed to confirm the identification as LAB. This research concluded that the dominant microbes in tempoyak was Enterococcus faecium, in “mandai” and yellow bamboo shoot pickles were Lactobacillus pentosus and in yellow bamboo shoot pickles was Lactobacillus plantarum. Key words: mapping, lactic acid bacteria, tempoyak, mandai, yellow bamboo shoot pickles Introduction Lactic acid bacteria are the most important microorganism in the food industry. To date, food industries used lactic acid bacteria in fermentation processing for prolonging the shelf-life of perishable raw materials, influence the flavor, texture, nutritive properties, health attributes and commercial value of industrially and traditionally fermented foods (Patrick, 2012). Hence, isolation and identification of LAB strains from naturally fermented traditional food is considered to be one of effective way to screen potential probiotic bacteria. The general description of the bacteria within the group is gram-positive, non-sporulating, non-respiring cocci or rods, which do, through fermentation of carbohydrates, produce lactic acid as their major end product. Lactic acid bacteria are chemotrophic and find the energy required for their entire metabolism from the oxidation of chemical compounds. The oxidation of sugars constitutes the principle energy producing pathway (Khalid, 2011). The lactic acid group is currently composed of 13 genera of Gram-positive bacteria that includes; Carnobacterium, Enterococcus, Lactoccoccus, Lactobacillus, Lactosphaera, Leuconostoc, Oenococcus,

Item Type: Conference or Workshop Item (Paper)
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > Beverage Technology > Fermentation
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mas Teguh M.
Date Deposited: 08 Sep 2015 21:18
Last Modified: 08 Sep 2015 21:18

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