Identification of Lactic Acid Bacteria Isolate From Fermentation Food Bekasam
DOI:
https://doi.org/10.32539/bsm.v2i1.34Abstract
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
Authors
- Ardesy Melizah1*
- Syarif Husin
- Syifa Alkaf
- 1Faculty of Medicine Universitas Sriwijaya, Indonesia
Corresponding author Ardesy Melizah — ardesy.gizi@fk.unsri.ac.id
Article history
- Submitted
- Accepted
- Published
Downloads
Published
Issue
Section
License
As our aim is to disseminate original research article, hence the publishing right is a necessary one. The publishing right is needed in order to reach the agreement between the author and publisher. As the journal is fully open access, the authors will sign an exclusive license agreement.
The authors have the right to:
- Share their article in the same ways permitted to third parties under the relevant user license.
- Retain copyright, patent, trademark and other intellectual property rights including research data.
- Proper attribution and credit for the published work.
For the open access article, the publisher is granted to the following right.
- The non-exclusive right to publish the article and grant right to others.
- For the published article, the publisher applied for the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
