Moderate Halophilic Lactic Acid Bacteria from Jambal roti: A Traditional Fermented Fish of Central Java, Indonesia
2020
Karyantina, Merkuria | Anggrahini, Sri | Utami, Tyas | Rahayu, Endang Sutriswati
Jambal roti is a traditional salted-fermented product made from Arius thalassinus, which is a popular fish in Central Java Province, Indonesia. This research aimed to identify the moderate halophilic lactic acid bacteria isolated from jambal roti. The study began with enrichment culture (with MRS media and 5% NaCl) and isolation of lactic acid bacteria (LAB) using streak plate method. After the isolation, the isolate was identified using API 50 CHL kit (for phenotypic characteristic) and 16s rRNA gene sequence analysis (for genotypic characteristic). Eight pure isolates were identified from the fermented fish product. Most isolates (87.5%) were cocci (tetrad and pair), while the rest (1 isolated) was Lactobacillus (rod-shaped). All of which were moderate halophilic LAB. The isolates were selected based on their high proteolytic activity (quantitative) and R-value (qualitative). The analysis using API 50 CHL kit showed that all isolates were identified as Pediococcus pentosaceus 2 (99.9%), while further identification by repetitive PCR revealed three types of band profiles. In the 16s rRNA gene sequence analysis, three isolates were identified as Pediococcus acidilactici (strain no 306, 315, and 332), four isolates were identified as Pediococcus pentosaceus (strain no 312, 326, 328, and 339), and the other was identified as Lactobacillus plantarum (strain no 307). Moderate halophilic lactic acid bacteria isolated from Jambal roti were Pediococcus acidilactici, Pediococcus pentosaceus, and Lactobacillus plantarum.
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