Glucomannan production and calcium oxalate reduction in porang flour fermentation by yeast and lactic acid bacteria in minas, a local drink in Sinjai, South Sulawesi, Indonesia

Masniawati, A.; Johannes, E.; Yusran; Zainal; Mustopa, A.Z.; Manguntungi, B.; Muis, N.; Nurdin, M.R.T.J.P.; Sari, A.P.; Ariandi; Arifin, A.; Sari, D.R.; Wahid, M.; Makerra, A.D.R.A.; Ikram, F.Z.; Muhammad Ilham S.; Anggara, M.; Anwar, M.C.; Syahrir, N.H.A.; Irlan; Ridwan, R.A.; Mutiara, I.; Akmaliyah, R.; Nurjannah, K.A.

Glucomannan production and calcium oxalate reduction in porang flour fermentation by yeast and lactic acid bacteria in minas, a local drink in Sinjai, South Sulawesi, Indonesia

2024

This study investigates microbial biodiversity, with a specific focus on yeast and lactic acid bacteria (LAB), within Sinjai's local minas drinks. The primary goal is to characterize the microbial composition of minas and assess the potential of these microorganisms as starters for porang flour fermentation. This fermentation is carried out to improve the quantity and quality of porang flour, especially for enhancing glucomannan. The identification results from five isolates revealed the presence of two distinct LAB species, Leuconostoc mesenteroides and Weissella cibaria, with a percent identity falling within the 9899% range, hence indicating a close genetic relationship within each species. Molecular identification further identified two yeast types, Candida tropicalis and Pichia kudriavzevii, thereby demonstrating a high degree of similarity with a percent identity ranging between 9899%. Analysis of the fermentation treatment indicated a glucomannan production range of 8091%. Notably, the Pichia kudriavzevii + Leuconostoc mesenteroides + amylase treatment stood out, hence producing the highest glucomannan levels at 91.5%. Calcium oxalate levels in the fermentation treatment ranged from 0.030.08%, with the Pichia kudriavzevii + Leuconostoc mesenteroides + amylase treatment proving to be the most effective in reducing calcium oxalate levels to 0.32%. These findings offer valuable insights into optimizing porang flour fermentation processes, thereby emphasizing the significance of specific microbial combinations for enhanced glucomannan production and reduced calcium oxalate content.

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