Isolation, characterization and screening of folate-producing bacteria from traditional fermented food (dadih)

Utami, T.; Purwandhani, S. N.; Millati, R.; Rahayu, E. S.

Isolation, characterization and screening of folate-producing bacteria from traditional fermented food (dadih)

2018

Utami, T. | Purwandhani, S. N. | Millati, R. | Rahayu, E. S.

Folate represents an important B vitamin participating in one-carbon transfer reaction required in many metabolic pathways, especially purine and pyrimidine biosynthesis which indicates the importance of folate in human metabolism. Fermented milk products using lactic acid bacteria (LAB) are good sources of such vitamins. In order to find suitable strains capable producing high folate, isolation, and characterization of LAB from traditional fermented milk (dadih) were carried out. The isolated bacteria were characterized biochemically, phenotypically, genetically and were screened for their ability to produce folate during fermentation in skim milk. Phenotypic characterization was performed using API 50 CHL; genotypic characterization was conducted based on the sequence of 16S rRNA genes, while the determination of folate level was done using Vita fast folate kit. From this study, 17 isolates from dadih were obtained and based on phenotypic and genotypic, 16 of them were identified as Lactobacillus plantarum. Folate production of the 17 selected isolates was between 12.43 ± 3.13 to 27.84 ± 5.80 μg/L, and the folate production of Lactobacillus plantarum Dad-13 as the control was 29.27 ± 3.91 μg/L.

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