Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia

Vet World Vol.12 June-2019 Article-15

Research Article

Veterinary World, 12(6): 823-829

https://doi.org/10.14202/vetworld.2019.823-829

Chandra Utami Wirawati^1,2, Mirnawati Bachrum Sudarwanto³, Denny Widaya Lukman³, Ietje Wientarsih⁴, and Eko Agus Srihanto⁵

1. Graduate School of Veterinary Public Health, Bogor Agriculture University, Bogor, Indonesia.
2. Study Program of Food Technology Lampung State Polytechnic, Lampung, Indonesia.
3. Department of Animal Diseases and Veterinary Public Health, Faculty of Veterinary Medicine, Bogor Agricultural University, Bogor, Indonesia.
4. Department of Veterinary Clinic, Reproduction and Pathology, Faculty of Veterinary Medicine, Bogor Agricultural University, Bogor, Indonesia.
5. Lampung Veterinary Office, General Directorate Animal Husbandry and Healthiness, Agricultural Ministry Republic of Indonesia, Lampung, Indonesia.

Background and Aim: Dadih samples from two different origins (Kamang and Gadut in West Sumatra) manufactured with different methods (back-slopping or spontaneous fermentation) were evaluated for the diversity of lactic acid bacteria (LAB).

Materials and Methods: Four dadih samples manufactured with two different fermentation methods were obtained from Kamang and Gadut regions. Both genotypic and phenotypic characteristic (16S rRNA partial gene sequence analysis and carbohydrate fermentation profile) were used to analyze the diversity of dadih LAB population.

Results: This study showed that LAB count in back-slopping fermented dadih was one log cycle higher than spontaneous fermented dadih. LAB isolates from the two regions were divided into three genera, namely Lactococcus, Lactobacillus, and Pediococcus. Sequencing results showed that 41.6% (five isolates) were identified as Lactococcus lactis ssp. lactis, 25% (three isolates) were identified as Lactobacillus plantarum ssp. plantarum, 16.6% (two isolates) were identified as L. lactis ssp. cremoris, and 8.3% (one isolate each) were identified as Pediococcus pentosaceus and Lactobacillus pentosus.

Conclusion: Five species were determined in back-slopping fermented dadih, i.e., L. lactis ssp. lactis, L. lactis ssp. cremoris, L. plantarum ssp. plantarum, L. pentosus, and P. pentosaceus. On the other hand, spontaneous fermented dadih only contained three different species, namely L. lactis ssp. lactis, L. lactis ssp. cremoris, and L. plantarum ssp. plantarum. This research showed that back-slopping fermentation offers greater abundance and diversity compared to spontaneous fermentation in dadih. Keywords: back-slopping, dadih, lactic acid bacteria, spontaneous fermentation.

Keywords: back-slopping, dadih, lactic acid bacteria, spontaneous fermentation.

How to cite this article: Wirawati CU, Sudarwanto MB, Lukman DW, Wientarsih I, Srihanto EA (2019) Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia, Veterinary World, 12(6): 823-829.

Received: 22-12-2018 Accepted: 26-04-2019 Published online: 15-06-2019

Corresponding author: Chandra Utami Wirawati E-mail: cutami@polinela.ac.id

DOI: 10.14202/vetworld.2019.823-829

Copyright: Wirawati, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.