IDENTIFIKASI BAKTERI ASAM LAKTAT DARI HASIL FERMENTASI SELADA ROMAIN (Lactuca sativa var. longifolia Lam.) MENGGUNAKAN GEN 16S rRNA

Authors

  • Maria A Gani Program Studi Farmasi, Fakultas MIPA, Universitas Sam Ratulangi
  • Trina E Tallei Jurusan Biologi, Fakultas MIPA, Universitas Sam Ratulangi
  • Fatimawali Fatimawali Program Studi Farmasi, Fakultas MIPA, Universitas Sam Ratulangi

DOI:

https://doi.org/10.35799/pha.8.2019.29237

Abstract

ABSTRACT

 

           Lactic acid bacteria (LAB) is a group of bacteria that produce lactic acid as the major metabolic end product of carbohydrate fermentation. LAB are highly beneficial because of their probiotic potential properties and as functional starter cultures in food fermentation. This study was aimed to identify the LAB species isolated from romaine lettuce fermented product by using molecular identification method with 16S rRNA gene marker. The fermented product was diluted and spread onto MRS agar supplemented with 1% of CaCO3 and then purified by using streak method. Both isolates were positive Gram bacteria and gave negative results from catalase test. The result of molecular identification showed that LAB from romaine lettuce fermented product have each 99 and 100% similarity to Enterococcus faecium that known have properties as probiotic potential and functional culture starter.

Key words: lactic acid bacteria, fermentation, probiotic, Enterococcus faecium, Lactuca sativa var. Longifolia Lam.

 

 

           ABSTRAK

 

 

           Bakteri asam laktat (BAL) merupakan bakteri yang menghasilkan asam laktat sebagai metabolit utamanya dalam fermentasi karbohidrat. BAL merupakan bakteri yang menguntungkan karena memiliki aktivitas probiotik potensial dan dapat berguna sebagai starter dalam proses fermentasi makanan. Penelitian ini bertujuan untuk mengidentifikasi spesies BAL yang diisolasi dari hasil fermentasi selada romain menggunakan metode identifikasi molekuler dengan gen penanda 16S rRNA. Cairan hasil fermentasi diencerkan dan ditebar pada media MRS agar yang telah dicampur dengan CaCO3 1% dan kemudian dimurnikan menggunakan metode streak plate. Kedua isolat merupakan bakteri Gram positif dan menunjukkan hasil negatif pada uji katalase. Hasil identifikasi molekuler menunjukkan bahwa  kedua BAL hasil fermentasi selada romain memiliki kemiripan masing-masing 99 dan 100 % dengan Enterococcus faecium yang diketahui memiliki aktivitas probiotik.

Kata Kunci: bakteri asam laktat, fermentasi, probiotik, Enterococcus faecium, Lactuca sativa var. longifolia Lam.

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Published

2019-02-28

How to Cite

Gani, M. A., Tallei, T. E., & Fatimawali, F. (2019). IDENTIFIKASI BAKTERI ASAM LAKTAT DARI HASIL FERMENTASI SELADA ROMAIN (Lactuca sativa var. longifolia Lam.) MENGGUNAKAN GEN 16S rRNA. PHARMACON, 8(1), 57–64. https://doi.org/10.35799/pha.8.2019.29237

Issue

Vol. 8 No. 1 (2019): PHARMACON

Section

Articles

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