Identification of Lactic Acid Bacteria Isolate From Fermentation Food Bekasam

  • Ardesy Melizah Faculty of Medicine Universitas Sriwijaya
  • Syarif Husin
  • Syifa Alkaf

Abstract

Bekasam is a local food from South Sumatera Indonesia, which is obtained through fermentation of fish. Previous study has shown that fermented food contained Lactic Acid Bacteria (LAB) bacteria, such as Lactobacillus plantarum, Lactobacillus sp, Pediococus sp and Weissella sp. The study was conducted to identify isolate LAB from bekasam. Bekasam contained fish, rice, and salt with a certain ratio. Further isolation of isolated LAB isolate, then performed PCR for bacterial analysis. Isolate 1 showed alleged bacteria Staphylococcus sp, non pathogen, while isolate 2 leads to Lactobacillus sp. The PCR results show the suitability of the bands formed between the Lactobacillus standard and the isolates.


 


Keywords: bacteria, lactobacillus, acid

Published
2018-01-13
How to Cite
MELIZAH, Ardesy; HUSIN, Syarif; ALKAF, Syifa. Identification of Lactic Acid Bacteria Isolate From Fermentation Food Bekasam. Bioscientia Medicina : Journal of Biomedicine and Translational Research, [S.l.], v. 2, n. 1, p. 16-23, jan. 2018. ISSN 2598-0580. Available at: <http://bioscmed.com/index.php/bsm/article/view/34>. Date accessed: 19 sep. 2019. doi: https://doi.org/10.32539/bsm.v2i1.34.