Vet World Vol.13 September-2020 Article-24
Research Article
Veterinary World, 13(9): 1922-1927
https://doi.org/10.14202/vetworld.2020.1922-1927
Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia
2. Department of Animal Nutrition, Faculty Animal Husbandry, Universitas Muhammadiyah Tapanuli Selatan, North Sumatera, Indonesia.
3. Department of Veterinary Science, Faculty of Agriculture, University for Development Studies, Box TL 1882, Tamale, Ghana.
4. Department of Food Science and Nutrition, Faculty Food Science and Nutrition, Universiti Malaysia Sabah, 88400, Kota Kinabalu, Sabah, Malaysia.
5. Department of Food Technology, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa, Banten 42124, Indonesia.
Background and Aim: Probiotics play an important role in maintaining a healthy gut and consequently promote good health. This study aimed to find novel probiotic lactic acid bacteria (LAB) from indigenous fermented foods of West Sumatera, Indonesia.
Materials and Methods: This study utilized 10 LAB previously isolated from fermented buffalo milk (dadih), fermented fish (budu), and fermented cassava (tape) which have the ability to produce gamma-aminobutyric acid. The study commenced with the screening of LAB for certain properties, such as resistance to acid and bile salts, adhesion to mucosal surface, and antagonism against enteric pathogens (Escherichia coli, Salmonella Enteritidis, and Staphylococcus aureus). The promising isolates were identified through biochemical and gram staining methods.
Results: All isolates in this study were potential novel probiotics. They survived at a pH level of 2.5 for 3 h (55.27-98.18%) and 6 h (50.98-84.91%). Survival in bile at a concentration of 0.3% was 39.90-58.61% and the survival rate was 28.38- 52.11% at a concentration of 0.5%. The inhibitory diameter ranged from 8.75 to 11.54 mm for E. coli, 7.02 to 13.42 mm for S. aureus, and 12.49 to 19.00 mm for S. Enteritidis. All the isolates (84.5-92%) exhibited the ability to adhere to mucosal surfaces. This study revealed that all the isolates were potential probiotics but N16 proved to be superior because it was viable at a pH level of 2 (84.91%) and it had a good survival rate in bile salts assay (55.07%). This isolate was identified as Lactobacillus spp., Gram-positive bacilli bacteria, and tested negative in both the catalase and oxidase tests.
Conclusion: All the isolates in this study may be used as probiotics, with isolate N16 (Lactobacillus spp.) as the most promising novel probiotic for poultry applications based on its ability to inhibit pathogenic bacteria. Keywords: fermentation, lactic acid bacteria, poultry, probiotic.
Keywords: fermentation, lactic acid bacteria, poultry, probiotic.
How to cite this article: Harnentis H, Marlida Y, Nur YS, Wizna W, Santi MA, Septiani N, Adzitey F, Huda N (2020) Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia, Veterinary World, 13(9): 1922-1927.
Received: 19-02-2020 Accepted: 28-07-2020 Published online: 19-09-2020
Corresponding author: Nurul Huda E-mail: drnurulhuda@ums.edu.my
DOI: 10.14202/vetworld.2020.1922-1927
Copyright: Harnentis, 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.