Characterization of Lactic Acid Bacteria and Determination of Antimicrobial Activity in Tempoyak from Padang Pariaman District, West Sumatra, Indonesia
Authors
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Indri Juliyarsi
Laboratory of Technology Animal Product Processing, Faculty of Animal Science, Andalas University, Limau Manis, Padang, Indonesia
- Puji Hartini Department of Animal Science, Andalas University, Limau Manis, Padang, Indonesia
- Yuherman Laboratory of Technology Animal Product Processing, Faculty of Animal Science, Andalas University, Limau Manis, Padang, Indonesia
- Akmal Djamaan Laboratory Biota Sumatera, Andalas University, Limau Manis, Padang, Indonesia
- Arief Laboratory of Technology Animal Product Processing, Faculty of Animal Science, Andalas University, Limau Manis, Padang, Indonesia
- Hendri Purwanto Laboratory of Technology Animal Product Processing, Faculty of Animal Science, Andalas University, Limau Manis, Padang, Indonesia
- Salam N. Aritonang Laboratory of Technology Animal Product Processing, Faculty of Animal Science, Andalas University, Limau Manis, Padang, Indonesia
- James Hellyward Laboratory of Technology Animal Product Processing, Faculty of Animal Science, Andalas University, Limau Manis, Padang, Indonesia
- Endang Purwati Laboratory of Technology Animal Product Processing, Faculty of Animal Science, Andalas University, Limau Manis, Padang, Indonesia
DOI:
https://doi.org/10.3923/pjn.2018.506.511Keywords:
Durian, LAB, tempoyak and Lactobacillus fermentum strain CAU6337Abstract
Background and Objective: Tempoyak is a traditional fermented condiment made from durian (Durio zibethinus) pulp. This condiment is made by mixing the durian pulp with salt and fermenting under partially anaerobic conditions at ambient temperature in a closed container. This study aimed to determine the characteristics of Lactic Acid Bacteria (LAB) in tempoyak from Padang Pariaman District, West Sumatra. Methodology: Experimental methods of measuring the chemical composition of tempoyak; isolation and purification of LAB; characterization of selected isolates; isolation of genomic 16S rRNA; microscopic, macroscopic, molecular identification and determination of antimicrobial action by the agar well diffusion method using E. coli, S. aureus and L. monocytogenes as indicator bacteria. Results: Tempoyak is composed of water, protein, fat and has an acidic taste due to its low pH (3.89) affects the water content (70.21%), protein content (5.04%) and fat content (6.11%). Gram staining showed that the isolated bacteria (bacil) are Gram-positive and catalase-negative. Moreover, antimicrobial activity was tested by the agar well diffusion method using E. coli, S. aureus and L. monocytogenes as indicator bacteria. The largest inhibitory zone was observed between the isolated Tempoyak Original (TO) sample and S. aureus (19.3 mm), followed by TO against L. monocytogenes (17.3 mm) and the smallest inhibitory zone was observed between the TO sample and E. coli (12.3 mm). Conclusion: The length of the PCR amplified DNA fragment was 1482 bp. The sequencing results from the isolated tempoyak TO showed that the LAB isolate was Lactobacillus fermentum strain CAU6337.
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