Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra

Detalhes bibliográficos
Autor(a) principal: AMELIA,Rinita
Data de Publicação: 2021
Outros Autores: PHILIP,Koshy, PRATAMA,Yudha Endra, PURWATI,Endang
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600746
Resumo: Abstract Dadiah is a traditional dairy food from West Sumatra. Dadiah is made by fermenting fresh buffalo milk in banana leaves covered bamboo sticks at room temperature for two days. Dadiah is nutritious because it contains lactic acid bacteria (LAB) that have probiotic properties. This study aims to determine the characteristics and biochemical properties of LAB by catalase assay and fermentation type. We identified the LAB found in dadiah using conventional laboratory tests and 16S rRNA sequencing methods and confirmed that the LAB was Lactobacillus fermentum. Gram staining showed that the isolated bacteria were Gram-positive bacilli and the catalase assay and fermentation type showed it to be negative catalase and homofermentative.
id SBCTA-1_490fdecce87d34a0906bacc28fde09bd
oai_identifier_str oai:scielo:S0101-20612021000600746
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatralactic acid bacteriaDadiahlactobacillus fermentumprobioticAbstract Dadiah is a traditional dairy food from West Sumatra. Dadiah is made by fermenting fresh buffalo milk in banana leaves covered bamboo sticks at room temperature for two days. Dadiah is nutritious because it contains lactic acid bacteria (LAB) that have probiotic properties. This study aims to determine the characteristics and biochemical properties of LAB by catalase assay and fermentation type. We identified the LAB found in dadiah using conventional laboratory tests and 16S rRNA sequencing methods and confirmed that the LAB was Lactobacillus fermentum. Gram staining showed that the isolated bacteria were Gram-positive bacilli and the catalase assay and fermentation type showed it to be negative catalase and homofermentative.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600746Food Science and Technology v.41 suppl.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.30020info:eu-repo/semantics/openAccessAMELIA,RinitaPHILIP,KoshyPRATAMA,Yudha EndraPURWATI,Endangeng2021-12-06T00:00:00Zoai:scielo:S0101-20612021000600746Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra
title Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra
spellingShingle Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra
AMELIA,Rinita
lactic acid bacteria
Dadiah
lactobacillus fermentum
probiotic
title_short Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra
title_full Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra
title_fullStr Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra
title_full_unstemmed Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra
title_sort Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra
author AMELIA,Rinita
author_facet AMELIA,Rinita
PHILIP,Koshy
PRATAMA,Yudha Endra
PURWATI,Endang
author_role author
author2 PHILIP,Koshy
PRATAMA,Yudha Endra
PURWATI,Endang
author2_role author
author
author
dc.contributor.author.fl_str_mv AMELIA,Rinita
PHILIP,Koshy
PRATAMA,Yudha Endra
PURWATI,Endang
dc.subject.por.fl_str_mv lactic acid bacteria
Dadiah
lactobacillus fermentum
probiotic
topic lactic acid bacteria
Dadiah
lactobacillus fermentum
probiotic
description Abstract Dadiah is a traditional dairy food from West Sumatra. Dadiah is made by fermenting fresh buffalo milk in banana leaves covered bamboo sticks at room temperature for two days. Dadiah is nutritious because it contains lactic acid bacteria (LAB) that have probiotic properties. This study aims to determine the characteristics and biochemical properties of LAB by catalase assay and fermentation type. We identified the LAB found in dadiah using conventional laboratory tests and 16S rRNA sequencing methods and confirmed that the LAB was Lactobacillus fermentum. Gram staining showed that the isolated bacteria were Gram-positive bacilli and the catalase assay and fermentation type showed it to be negative catalase and homofermentative.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600746
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600746
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.30020
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 suppl.2 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126328969101312

Registros relacionados