LACTIC ACID BACTERIA ISOLATE 18A PHENOTYPIC IDENTIFICATION
Abstract
Lactic Acid Bacteria (LAB) is a bacterium that has an ability to inhibit a pathogenic bacteria growth, including isolates 18A. The aim of this study is to determine the species of LAB isolates 18A by conventional tests and API 50 CH test. This study was a descriptive observational study, with lactic acid bacteria isolates 18A were obtained from bali cattle’s colon as an object. LAB isolates 18A were re-cultured on MRS media, catalase test, and Gram staining. Identification test were performed by CO2 production test, growth in the presence of 15% NaCl, growth at 10°C, and growth at pH 9.6. Confirmation test were performed using API 50 CH (Standard Analytical Profile Index). The results indicated that LAB isolate 18A were able to grow well on MRS broth media, catalase-negative, Gram-positive, and spherical-chain in shape. Identification test revealed that the bacteria is homofermentative, were able to grow at 10°C, and do not grow at pH 9.6. Fermentation test using API 50 CH showed that LAB isolates 18A were able to degrade 15 sugar components, consist of no: 5, 10, 11, 12, 13, 22, 24, 25, 26, 27, 28, 29, 30 , 31, and 39. Based on conventional identification results, it can be concluded that BAL isolates 18A is a Lactococcus. In addition, the result of API 50 CHL test showed that BAL isolates 18A is a Lactococcus lactis ssp lactis 1.
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References
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Bromberg R, Moreno I, Zaganini C.L, Delboni R.R, and Oliveira J. 2004. Isolation of Bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity. Braz. J. of Micrbiol. 35: 137-144.
Bujalance C, Jiménez-Valera M, Moreno E, Ruiz-Bravo A. 2006. A selective differential medium for Lactobacillus plantaru. J. Microbiol. Met. 66: 572–575.
Bukola C. Adebayo- tayo, Onilude AA. 2008. Screening of Lactic Acid Bacteria Strains Isolated from Some Nigerian Fermented Foods for EPS Production. World App. Sci. J. 4 (5): 741-747.
Campbell J. 2011. High-throughput assessment of bacterial growth inhibition by optical density measurements. Curr. Protoc. Chem. Biol. 3(3): 100-115.
de Man JC., Rogosa M., Sharpe M. E.1960. A medium for the cultivation of lactobacilli. J. Appl. Bacteriol. 23: 130–135.
Doutoum AA, Tidjani A, Sylla KSB, Tidjani SMT, Alambedji RB, Balde M, Abdelaziz AI, Seydi MG, Toguebaye BS. 2013. Identification of lactic acid bacteria in traditional curd in the Sudanian zone of Chad. Int. Res. J. of Microbiol. 4(5): 119-124.
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Ljungh A, Wadström T. 2006. Lactic acid bacteria as probiotics. Curr. Issues. Intest. Microbiol. 7(2): 73-89.
Mlalazi M., Angela R. Winslow, Junia Jean-Gilles Beaubrun , Broderick E.E. 2011. Occurrence of Pediocin PA-1/AcH-Like Bacteriocin in Native Non-starter Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus from retail Cheddar cheese. Int. J. Food Safety. 13: 325-331.
Mourad K, Halima Z, Nour-Eddine K. 2004. Isolation of lactic acid bacteria for its possible use in the fermentation of green Algerian olives. Grasas. Y. Acites. 55(4): 385-393.
Nigatu A. 2000. Evaluation of numerical analyses of RAPD and API 50 CH patterns to differentiate Lactobacillus plantarum, Lact.fermentum, Lact. rhamnosus, Lact. sake, Lact. parabuchneri, Lact. gallinarum, Lact. casei, Weissella minor and related taxa isolated from kocho and tef. J. Appl. Microbiol. 89(6): 969-78.
Nurhayati, Jenie BSL, Kusumaningrum HD, Widowati S. 2011. Identifikasi Fenotipik dan Genotipik Bakteri Asam Laktat asal Fermentasi Spontan Pisang var. Agung Semeru (Musa paradisiacal formatypica). J. Ilmu Dasar. 12(2): 210-225.
Pratita MYE, Putra S R. 2012. Isolasi Dan Identifikasi Bakteri Termofilik Dari Sumber Mata Air Panas Di Songgoriti Setelah Dua Hari Inkubasi. J. Teknik Pomits. 1(1): 1-5.
Rallu F, Gruss A, Maguin E. Lactococcus lactis and stress. Antonie Van Leeuwenhoek. 70(2-4): 243-51.
Sánchez C, Neves AR, Cavalheiro J, dos Santos MM, García-Quintáns N, López P, and Santos H. 2008. Contribution of Citrate Metabolism to the Growth of Lactococcus lactis CRL264 at Low pH. Appl. Environ. Microbiol. 74(4): 1136–1144.
Saptayanti, NN., Suatha, IK., dan Sampurna, IP. 2015. Hubungan Antara Dimensi Panjang Induk Dengan Pedet Pada Sapi Bali. Bul. Vet. Udayana. 7(2) :129-136.
Sari SR, Suartha, IN, Batan, IW. 2016. Status Persen Pedet Sapi bali. Bul.Vet. Udayana. 8(1): 36-43.
Sathyanarayanan J, Kunthala J, Gurumurthy K. 2011. Optimization of MRS media components using response surface methodology for the riboflavin production by Lactobacillus fermentum isolated from yoghurt sample. Int. Food Res. J. 18: 149-158
Suardana IW, Suarsana IN, Sujaya IN, Wiryawan KG. 2007. Isolasi Dan Identifikasi Bakteri Asam Laktat Dari Cairan Rumen Sapi Bali Sebagai Kandidat Biopreservatif. J. Veteriner. 8(4) :155-159.
Suarsana, IN. 2011. Karakterisasi Fisikokimia Bakteriosin Yang Diekstrak Dari Yoghurt. Bul. Vet. Udayana. 3(1):1-8.
Surono IS. 2004. Probiotik Susu Fermentasi Dan Kesehatan. Penerbit YAPPMI. Jakarta.
Suryani Y, Astuti, Oktavia B, Umniyati S. 2010. Isolasi Dan Karakterisasi Bakteri Asam Laktat Dari Limbah Kotoran Ayam Sebagai Agensi Probiotik Dan Enzim Kolesterol Reduktase. Prosiding Seminar Nasional Biologi. Yogyakarta.
Togo CA, Feresu SB, Mutukumira AN. 2002. Identification of Lactic Acid Bacteria isolated from Opaque beer (Chibuku) for potential use as a starter culture. J. Food Tech. in Africa 7(3): 93-97.
Vijayabaskar P, Somasundaram ST. 2008. Isolation of Bacteriocin Producing Lactic Acid Bacteria from Fish Gut and Probiotic Activity Against Common Fresh Water Fish Pathogen Aeromonas hydrophila. Biotechnol. 7: 124-128.
Widiasih, T. 2008. Aktivitas Substrat Antimikroba Bakteri Asam Laktat Yang Diisolasi Dari Daging Sapi Terhadap Bakteri Patogen dan Konsentrasi Minimum Penghambatnya. Skripsi. Fakultas Peternakan, Institut Pertanian Bogor, Bogor.
Widodo. 2003. Bioteknologi Industri Susu. 1. Lacticia Press. Yogyakarta
Wouters JA, Kamphuis HH, Hugenholtz J, Kuipers OP, de Vos WM, Abee T. 2000. Changes in glycolytic activity of Lactococcus lactis induced by low temperature. Appl. Environ. Microbiol. 66(9): 3686-91.
Yang E, Fan L, Jiang Y, Doucette C, Fillmore S. 2012. Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts. AMB. Express. 2(1): 48.
Zacharof MP, Lovitt R.W. 2012. Bacteriocins Produced by Lactic Acid Bacteria a Review Article. APCBEE. Procedia. 2: 50–56.
Amiza MA, Zakiah J, Khim Ng L, Lay KW. (2006). Fermentation of tempoyak using isolated tempoyak culture Res. J. of Microbiol.1: 243-254.
Andersen AZ, Carvalho AL, Neves AR, Santos H, Kummer U, Olsen LF. 2009. The metabolic pH response in Lactococcus lactis: An integrative experimental and modelling approach. Computational Biol. and Chem. 33(1): 71–83.
Awan MB, Ahmed MM, Bari A, Saad AM. 2005. Biocehmical characterization of the Aeormonas species isolated from food and anvironment. Pak. J. Physiol. 1(1-2).
Barbu V. 2008. Phenotypical characterization of several lactic acid bacteria strains isolated from wheat’s epiphyte microbiota. Roumania Biotech. Let. 13(6): 4074-4085.
Batt CA. 1999. Lactooccus Department of Food Science. Cornell University, USA.
Bromberg R, Moreno I, Zaganini C.L, Delboni R.R, and Oliveira J. 2004. Isolation of Bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity. Braz. J. of Micrbiol. 35: 137-144.
Bujalance C, Jiménez-Valera M, Moreno E, Ruiz-Bravo A. 2006. A selective differential medium for Lactobacillus plantaru. J. Microbiol. Met. 66: 572–575.
Bukola C. Adebayo- tayo, Onilude AA. 2008. Screening of Lactic Acid Bacteria Strains Isolated from Some Nigerian Fermented Foods for EPS Production. World App. Sci. J. 4 (5): 741-747.
Campbell J. 2011. High-throughput assessment of bacterial growth inhibition by optical density measurements. Curr. Protoc. Chem. Biol. 3(3): 100-115.
de Man JC., Rogosa M., Sharpe M. E.1960. A medium for the cultivation of lactobacilli. J. Appl. Bacteriol. 23: 130–135.
Doutoum AA, Tidjani A, Sylla KSB, Tidjani SMT, Alambedji RB, Balde M, Abdelaziz AI, Seydi MG, Toguebaye BS. 2013. Identification of lactic acid bacteria in traditional curd in the Sudanian zone of Chad. Int. Res. J. of Microbiol. 4(5): 119-124.
Hofvendahl B, van Niel EWJ, Hahn-Hägerdal B. 1999. Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp. lactis ATCC 19435 growing on maltose. App. Microbiol. and Biotechnol. 51(5): 669-672.
Itoi S, Yuasa K, Washio S, Abe T, Ikuno E, Sugita H. Phenotypic variation in Lactococcus lactis subsp. lactis isolates derived from intestinal tracts of marine and freshwater fish. J. Appl. Microbiol. 107(3): 867-874.
Klinkenberg G, Lystad KQ, Levine DW, Dyrset N. 2001. pH-controlled cell release and biomass distribution of alginate-immobilized Lactococcus lactis subsp. Lactis. J. App. Microbiol. 91(4): 705–714.
Konig and Frohlich. 2009. Lactic Acid Bacteria. In : H. König et al. (eds.), Biology of Microorganisms on Grapes, in Must and in Wine, 3. Springer-Verlag Berlin Heidelberg.
Leisner JJ, Vancanneyt M, Rusul G, Pot B, Lefebvre K, Fresi A, Tee LK. (2001). Identification of lactic acid bacteria constituting the predominating microflora in acid-fermented condiment (tempoyak) popularin Malaysia. Int. J. of Food Microbiol. 63: 149-157.
Leroy F, Vuyst LD. 2001. Growth of the Bacteriocin-ProducingLactobacillus sakei Strain CTC 494 in MRS Broth Is Strongly Reduced Due to Nutrient Exhaustion: a Nutrient Depletion Model for the Growth of Lactic Acid Bacteria. Appl. Environ. Microbiol. 67(10): 4407-4413.
Lidawati, SA, Suardana, IW. 2014. Isolasi dan Uji Potensi Bakteriosin dari Bakteri Asam Laktat Hasil Isolasi dari Kolo Sapi Bali sebagai Kandidat Unggul Biopreservatif. Laporan Akhir Penelitian Hibah Bersaing. Fakultas Peternakan, Universitas Udayana, Denpasar.
Ljungh A, Wadström T. 2006. Lactic acid bacteria as probiotics. Curr. Issues. Intest. Microbiol. 7(2): 73-89.
Mlalazi M., Angela R. Winslow, Junia Jean-Gilles Beaubrun , Broderick E.E. 2011. Occurrence of Pediocin PA-1/AcH-Like Bacteriocin in Native Non-starter Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus from retail Cheddar cheese. Int. J. Food Safety. 13: 325-331.
Mourad K, Halima Z, Nour-Eddine K. 2004. Isolation of lactic acid bacteria for its possible use in the fermentation of green Algerian olives. Grasas. Y. Acites. 55(4): 385-393.
Nigatu A. 2000. Evaluation of numerical analyses of RAPD and API 50 CH patterns to differentiate Lactobacillus plantarum, Lact.fermentum, Lact. rhamnosus, Lact. sake, Lact. parabuchneri, Lact. gallinarum, Lact. casei, Weissella minor and related taxa isolated from kocho and tef. J. Appl. Microbiol. 89(6): 969-78.
Nurhayati, Jenie BSL, Kusumaningrum HD, Widowati S. 2011. Identifikasi Fenotipik dan Genotipik Bakteri Asam Laktat asal Fermentasi Spontan Pisang var. Agung Semeru (Musa paradisiacal formatypica). J. Ilmu Dasar. 12(2): 210-225.
Pratita MYE, Putra S R. 2012. Isolasi Dan Identifikasi Bakteri Termofilik Dari Sumber Mata Air Panas Di Songgoriti Setelah Dua Hari Inkubasi. J. Teknik Pomits. 1(1): 1-5.
Rallu F, Gruss A, Maguin E. Lactococcus lactis and stress. Antonie Van Leeuwenhoek. 70(2-4): 243-51.
Sánchez C, Neves AR, Cavalheiro J, dos Santos MM, García-Quintáns N, López P, and Santos H. 2008. Contribution of Citrate Metabolism to the Growth of Lactococcus lactis CRL264 at Low pH. Appl. Environ. Microbiol. 74(4): 1136–1144.
Saptayanti, NN., Suatha, IK., dan Sampurna, IP. 2015. Hubungan Antara Dimensi Panjang Induk Dengan Pedet Pada Sapi Bali. Bul. Vet. Udayana. 7(2) :129-136.
Sari SR, Suartha, IN, Batan, IW. 2016. Status Persen Pedet Sapi bali. Bul.Vet. Udayana. 8(1): 36-43.
Sathyanarayanan J, Kunthala J, Gurumurthy K. 2011. Optimization of MRS media components using response surface methodology for the riboflavin production by Lactobacillus fermentum isolated from yoghurt sample. Int. Food Res. J. 18: 149-158
Suardana IW, Suarsana IN, Sujaya IN, Wiryawan KG. 2007. Isolasi Dan Identifikasi Bakteri Asam Laktat Dari Cairan Rumen Sapi Bali Sebagai Kandidat Biopreservatif. J. Veteriner. 8(4) :155-159.
Suarsana, IN. 2011. Karakterisasi Fisikokimia Bakteriosin Yang Diekstrak Dari Yoghurt. Bul. Vet. Udayana. 3(1):1-8.
Surono IS. 2004. Probiotik Susu Fermentasi Dan Kesehatan. Penerbit YAPPMI. Jakarta.
Suryani Y, Astuti, Oktavia B, Umniyati S. 2010. Isolasi Dan Karakterisasi Bakteri Asam Laktat Dari Limbah Kotoran Ayam Sebagai Agensi Probiotik Dan Enzim Kolesterol Reduktase. Prosiding Seminar Nasional Biologi. Yogyakarta.
Togo CA, Feresu SB, Mutukumira AN. 2002. Identification of Lactic Acid Bacteria isolated from Opaque beer (Chibuku) for potential use as a starter culture. J. Food Tech. in Africa 7(3): 93-97.
Vijayabaskar P, Somasundaram ST. 2008. Isolation of Bacteriocin Producing Lactic Acid Bacteria from Fish Gut and Probiotic Activity Against Common Fresh Water Fish Pathogen Aeromonas hydrophila. Biotechnol. 7: 124-128.
Widiasih, T. 2008. Aktivitas Substrat Antimikroba Bakteri Asam Laktat Yang Diisolasi Dari Daging Sapi Terhadap Bakteri Patogen dan Konsentrasi Minimum Penghambatnya. Skripsi. Fakultas Peternakan, Institut Pertanian Bogor, Bogor.
Widodo. 2003. Bioteknologi Industri Susu. 1. Lacticia Press. Yogyakarta
Wouters JA, Kamphuis HH, Hugenholtz J, Kuipers OP, de Vos WM, Abee T. 2000. Changes in glycolytic activity of Lactococcus lactis induced by low temperature. Appl. Environ. Microbiol. 66(9): 3686-91.
Yang E, Fan L, Jiang Y, Doucette C, Fillmore S. 2012. Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts. AMB. Express. 2(1): 48.
Zacharof MP, Lovitt R.W. 2012. Bacteriocins Produced by Lactic Acid Bacteria a Review Article. APCBEE. Procedia. 2: 50–56.
Published
2018-02-20
How to Cite
SUARDANA, I Wayan; SUKOCO, Hendro; ANTARA, Nyoman Semadi.
LACTIC ACID BACTERIA ISOLATE 18A PHENOTYPIC IDENTIFICATION.
Buletin Veteriner Udayana, [S.l.], p. 1-9, feb. 2018.
ISSN 2477-2712.
Available at: <https://ojs.unud.ac.id/index.php/buletinvet/article/view/31406>. Date accessed: 19 apr. 2024.
doi: https://doi.org/10.24843/bulvet.2018.v10.i01.p01.
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Articles
