Isolasi dan karakterisasi bakteri asam laktat dari susu sapi di Indonesia
Abstract
Susu sapi merupakan sumber nutrisi yang memberikan dampak baik bagi kesehatan dan mengandung keanekaragaman mikroorganisme, salah satunya bakteri asam laktat (BAL) seperti Streptococcus thermophilus dan Lactobacillus sp. Oleh karena itu, penelitian ini bertujuan untuk mengisolasi dan mengkarakteriasi BAL dari susu sapi perah Friesian Holstein di Indonesia. Selain itu, dilakukan enumerasi BAL untuk mengetahui populasi BAL pada sampel susu sapi. Berdasarkan hasil yang diperoleh, sebanyak 4,36 log CFU/mL BAL berhasil dienumerasi pada sampel susu sapi. Pengamantan morfologi sel menunjukkan adanya 15 isolat kandidat Streptococcus dan 35 isolat kandidat Lactobacillus yang merupakan Gram positif, tidak membentuk endospora, dan tidak memiliki lapisan lilin pada dinding selnya. Selanjutnya, hasil negatif uji kalatase ditunjukkan oleh 10 isolat kandidat Streptococcus dan 35 isolat kandidat Lactobacillus. Hasil uji fermentasi gula menunjukkan bahwa isolat STRP1 dan STRP4 diduga merupakan Streptococcus sp., sedangkan isolat Lactobacillus kemungkinan merupakan L. delbrueckii, L. acidophilus, dan L. helveticus. Uji hemolitik mengindikasikan bahwa STRP1 merupakan S. thermophilus dengan aktivitas hemolitik alfa. Konfirmasi spesies dari isolat-isolat yang diperoleh sebaiknya dilakukan melalui identifikasi molekuler dan karakterisasi lebih lanjut.
Downloads
Download data is not yet available.
References
Abbasiliasi S, Tan JS, Ibrahim TAT, Bashokouh F, Ramakrishnan NR, Mustafa S, Ariff AB. 2017. Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: A review. RSC Advances 7(47): 29395–29420.
Abdullah R, Erfianti T, Pratama DA, Wijanarka. 2019. Isolation and screening of lactic acid bacteria from grasshopper gut as novel probiotic candidates to digest cellulose polymer. Journal of Physics: Conference Series 1217: 012184.
Andrian D, Rizkinata D, Susanto TSR, Lucy J, Tan TJ. 2018. Isolation of Streptococcus thermophilus and Lactobacillus delbreuckii as Starter Culture Candidate Originated from Indonesian Cow’s Milk. Microbiology and Biotechnology Letters 46(3): 201-209.
Angelis M, Rizzello C. 2011. Lactobacillus sp.: Lactobacillus delbrueckii group. Journal of Daily Science 3: 119-124.
Bratcher DF. 2018. Other Gram-Positive Bacilli. In Long SS, Prober CG, Fischer M (eds) Principles and Practice of Pediatric Infectious Diseases. 5th Edition. Elsevier: Amsterdam, 786–790.
Dhameliya HA, Mesara SN, Mali H, Shah C, Subramanian RB. 2020. Biochemical and Molecular characterization of lactic acid bacteria (LAB) isolated from fermented pulses. Iranian Journal of Science and Technology, Transactions A: Science 44: 1279–1286.
Cappuccino JG, Welsh C. 2019.Microbiology A laboratory manual. 12th Edition. Pearson: New York.
FAO/WHO. 2002. Probiotics in Food: Health and Nutritional Properties and Guidelines for Evaluation. FAO and WHO: Roma, 2-3.
AO/WHO (2002) Food and Agriculture Organization of the United Nations, FAO, World Health Organization, WHO, Guidelines for the evaluation of probiotics in food (2002)
Garroni E, Doulgeraki AI, Pavli F, Spiteri D, Valdramidis VP. 2020. Characterization of indigenous lactic acid bacteria in cow milk of the maltese islands: A geographical and seasonal assessment. Microorganisms 8(6): 812.
Gupta R, Jeevaratnam K, Fatima A. 2018. Lactic Acid Bacteria: Probiotic Characteristic, Selection Criteria, and its Role in Human Health (A Review). Journal of Emerging Technologies and Innovative Research 5(10): 411-424.
Karakas A. 2017. Isolation, identification and technological properties of lactic acid bacteria from raw cow milk. Journal of Bioscience 34(2): 385-388.
Liang X, Sun C, Chen B, Du K, Yu T, Luang-In V, Lu X, Shao Y. 2018. Insect symbionts as valuable grist for the biotechnological mill: An alkaliphilic silkworm gut bacterium for efficient lactic acid production. Applied Microbiology and Biotechnology 102(11): 4951–4962.
Mozzi F. 2016. Lactic acid bacteria. In: Caballero B, Finglas PM and Toldrá F (eds) Encyclopedia of Food and Health. Elsevier: Oxford, 501–508.
Mulaw G, Tessema TS, Muleta D, Tesfaye A. 2019. In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products. International Journal of Microbiology 2019: 1–11.
Patel S, Gupta RS. 2018. Robust demarcation of fourteen different species groups within the genus Streptococcus based on genome-based phylogenies and molecular signatures. Infection, Genetics and Evolution 66: 130-151.
Puniya, AK. 2015. Fermented Milk and Dairy Products. 1st Edition. CRC Press: Boca Raton.
Robinson RC. 2019. Structures and metabolic properties of bovine milk oligosaccharides and their potential in the development of novel therapeutics. Frontiers in Nutrition 6: 50.
Sahin AW, Rice T, Zannini E, Axel C, Coffey A, Lynch KM, Arendt EK. 2019. Leuconostoc citreum Tr116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns. International Journal of Food Microbiology 302: 80–89.
Stephens J, Turner D. 2015. Streptococcus thermophilus bacteremia in a patient with transient bowel ischemia secondary to polycythemia. JMM Case Reports 2(3): 1-3.
Sullivan O, Cotter P. 2017. Microbiota of Raw Milk and Raw Milk Cheese. Springer: New York.
Thierry A, Pogacic T, Weber M. 2015. Production of flavor compounds by lactic acid bacteria in fermented food. In: Mozzi F, Raya RR, Vignolo GM (eds) Biotechnology of Lactic Acid Bacteria: Novel Applications. 2nd Edition. John Wiley & Sons: New Jersey, 314-340.
Taye Y, Degu T, Fesseha H. 2021. Isolation and identification of lactic acid bacteria from cow milk and milk products. The Scientific World Journal 2021: 1-6.
Vesela K, Kumherova M, Klojdova I, Solichova K, Horackova S, Plockova M. 2019. Selective culture medium for the enumeration of Lactobacillus plantarum in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. LWT 114: 108365.
Wassie M, Wassie T. 2016. Isolation and identification of lactic acid bacteria from raw cow milk. International Journal of Advanced Research in Biological Sciences 3(8): 44-49.
Yerlikaya O, Akbulut N. 2020. Identification, biochemical and technological properties of Enterococcus species isolated from raw milk and traditional dairy products. Ukrainian Food Journal 9(4): 809-819.
Abdullah R, Erfianti T, Pratama DA, Wijanarka. 2019. Isolation and screening of lactic acid bacteria from grasshopper gut as novel probiotic candidates to digest cellulose polymer. Journal of Physics: Conference Series 1217: 012184.
Andrian D, Rizkinata D, Susanto TSR, Lucy J, Tan TJ. 2018. Isolation of Streptococcus thermophilus and Lactobacillus delbreuckii as Starter Culture Candidate Originated from Indonesian Cow’s Milk. Microbiology and Biotechnology Letters 46(3): 201-209.
Angelis M, Rizzello C. 2011. Lactobacillus sp.: Lactobacillus delbrueckii group. Journal of Daily Science 3: 119-124.
Bratcher DF. 2018. Other Gram-Positive Bacilli. In Long SS, Prober CG, Fischer M (eds) Principles and Practice of Pediatric Infectious Diseases. 5th Edition. Elsevier: Amsterdam, 786–790.
Dhameliya HA, Mesara SN, Mali H, Shah C, Subramanian RB. 2020. Biochemical and Molecular characterization of lactic acid bacteria (LAB) isolated from fermented pulses. Iranian Journal of Science and Technology, Transactions A: Science 44: 1279–1286.
Cappuccino JG, Welsh C. 2019.Microbiology A laboratory manual. 12th Edition. Pearson: New York.
FAO/WHO. 2002. Probiotics in Food: Health and Nutritional Properties and Guidelines for Evaluation. FAO and WHO: Roma, 2-3.
AO/WHO (2002) Food and Agriculture Organization of the United Nations, FAO, World Health Organization, WHO, Guidelines for the evaluation of probiotics in food (2002)
Garroni E, Doulgeraki AI, Pavli F, Spiteri D, Valdramidis VP. 2020. Characterization of indigenous lactic acid bacteria in cow milk of the maltese islands: A geographical and seasonal assessment. Microorganisms 8(6): 812.
Gupta R, Jeevaratnam K, Fatima A. 2018. Lactic Acid Bacteria: Probiotic Characteristic, Selection Criteria, and its Role in Human Health (A Review). Journal of Emerging Technologies and Innovative Research 5(10): 411-424.
Karakas A. 2017. Isolation, identification and technological properties of lactic acid bacteria from raw cow milk. Journal of Bioscience 34(2): 385-388.
Liang X, Sun C, Chen B, Du K, Yu T, Luang-In V, Lu X, Shao Y. 2018. Insect symbionts as valuable grist for the biotechnological mill: An alkaliphilic silkworm gut bacterium for efficient lactic acid production. Applied Microbiology and Biotechnology 102(11): 4951–4962.
Mozzi F. 2016. Lactic acid bacteria. In: Caballero B, Finglas PM and Toldrá F (eds) Encyclopedia of Food and Health. Elsevier: Oxford, 501–508.
Mulaw G, Tessema TS, Muleta D, Tesfaye A. 2019. In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products. International Journal of Microbiology 2019: 1–11.
Patel S, Gupta RS. 2018. Robust demarcation of fourteen different species groups within the genus Streptococcus based on genome-based phylogenies and molecular signatures. Infection, Genetics and Evolution 66: 130-151.
Puniya, AK. 2015. Fermented Milk and Dairy Products. 1st Edition. CRC Press: Boca Raton.
Robinson RC. 2019. Structures and metabolic properties of bovine milk oligosaccharides and their potential in the development of novel therapeutics. Frontiers in Nutrition 6: 50.
Sahin AW, Rice T, Zannini E, Axel C, Coffey A, Lynch KM, Arendt EK. 2019. Leuconostoc citreum Tr116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns. International Journal of Food Microbiology 302: 80–89.
Stephens J, Turner D. 2015. Streptococcus thermophilus bacteremia in a patient with transient bowel ischemia secondary to polycythemia. JMM Case Reports 2(3): 1-3.
Sullivan O, Cotter P. 2017. Microbiota of Raw Milk and Raw Milk Cheese. Springer: New York.
Thierry A, Pogacic T, Weber M. 2015. Production of flavor compounds by lactic acid bacteria in fermented food. In: Mozzi F, Raya RR, Vignolo GM (eds) Biotechnology of Lactic Acid Bacteria: Novel Applications. 2nd Edition. John Wiley & Sons: New Jersey, 314-340.
Taye Y, Degu T, Fesseha H. 2021. Isolation and identification of lactic acid bacteria from cow milk and milk products. The Scientific World Journal 2021: 1-6.
Vesela K, Kumherova M, Klojdova I, Solichova K, Horackova S, Plockova M. 2019. Selective culture medium for the enumeration of Lactobacillus plantarum in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. LWT 114: 108365.
Wassie M, Wassie T. 2016. Isolation and identification of lactic acid bacteria from raw cow milk. International Journal of Advanced Research in Biological Sciences 3(8): 44-49.
Yerlikaya O, Akbulut N. 2020. Identification, biochemical and technological properties of Enterococcus species isolated from raw milk and traditional dairy products. Ukrainian Food Journal 9(4): 809-819.
Published
2024-06-29
How to Cite
SUGATA, Marcelia et al.
Isolasi dan karakterisasi bakteri asam laktat dari susu sapi di Indonesia.
Jurnal Biologi Udayana, [S.l.], v. 28, n. 1, p. 19-28, june 2024.
ISSN 2599-2856.
Available at: <https://ojs.unud.ac.id/index.php/bio/article/view/98766>. Date accessed: 21 nov. 2024.
doi: https://doi.org/10.24843/JBIOUNUD.2024.v28.i01.p02.
Section
Articles
