Main Article Content
Dengke Naniura is a traditional food from Sumatera Utara, Indonesia, that is produced through fermenting process, and this food is believed to contain high probiotics. The objective of the current research is to determine the potential of LAB as a probiotic that has been obtained from Dengke Naniura. Dengke Naniura was traditionally prepared from Cyprinus carpio. Four LABs have been successfully isolated from Dengke Naniura, such as D7DA3, D7B3, D7DBF and D7DN3. Those four LAB isolates were identified as Lactobacillus sp. This result has been confirmed by the non-spore forming bacterium, non-motile, and Gram-positive. Also, it has been supported by biochemical test, for the example Voges Proskauer, catalase test, Methyl Red test, and carbohydrate fermentation. Several tests have been performed for determining the properties of the isolated LABs as probiotic, for the example: physiological properties, acid and bile tolerance and antimicrobial activities. As a probiotic, the fermentation profile of the isolated LAB was evaluated, including titratable acidity, pH, and organoleptic test. The all four isolates show the ability to survive in the MRS broth medium at pH 2 and 3. At the pH 3, the isolates of D7B3 show the highest ability to survive; it is about 100%, after 2 hours of incubation time. This data is followed by D7DBF4 with value 90 and 24% at pH 3 and 2, respectively. Otherwise, the isolate of D7DN3 and D7DA3 shows the lowest value, it is about 55-58% and 52-58% at pH 3 and 2, respectively. The fermented milk has been successfully made from LAB that has been isolated from Dengke Naniura. The fermented milk prepared using D7DA3 and D7DN3 has consistence and odor as similar as yoghurt, otherwise the isolate of D7DB3 and D7DBF4 produced fermented milk that is too thick. The fermented milk prepared from these isolates, D7DA3, D7DBF4 and D7DN3 has a normal taste. The better taste has been obtained in the fermented milk that was prepared using D7B3 isolate. The fermented milk prepared using LAB and obtained from Dengke Naniura has titratable acidity of 0.92-1.15% with pH 4.03-4.60.
Received 27/6/2020, Accepted 24/9/2020, Published Online First 6/12/2020
This work is licensed under a Creative Commons Attribution 4.0 International License.
Abushelaibi A, Al-Mahadin S, El-Tarabily K, Shah NP, Ayyash M. Characterization of potential probiotic lactic acid bacteria isolated from camel milk. LWT - Food SciTechnol. 2017;79(1):316-25.
Angmo K, Kumari A, Bhalla TC.Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh. LWT - Food Sci Technol. 2016;66(1):428-35.
Clare DA, Swaisgood HE. Bioactive Milk Peptides: A Prospectus. J Dairy Sci. 2010;83(6):1187-95.
Umer Khan S. Probiotics in dairy foods: a review. Nutr Food Sci. 2014;44(1):71-88.
Reid G, Jass J, Sebulsky MT, McCormick JK. Potential uses of probiotics in clinical practice.Clin Microbiol Rev. 2003;16(4):658-72.
Buntin N, Chanthachum S, Hongpattarakere T. Screening of lactic acid bacteria from gastrointestinal tracts of marine fish for their potential use as probiotics. Songklanakarin J Sci Technol. 2008;30(1):141-148.
Michalak M, Gustaw K, Waśko A, Polak-Berecka M. Composition of lactic acid bacteria during spontaneous curly kale (Brassica oleracea var. sabellica) fermentation. Microbiol Res. 2018;206(1):121-30.
Dash P, Tandel RS, Bhat AH, Mallik S, Pandey NN, Singh AK. The addition of probiotic bacteria to microbial floc: Water quality, growth, non-specific immune response and disease resistance of Cyprinus carpio in mid-Himalayan altitude. Aquaculture. 2018;495:961-9.
Gupta A, Gupta P, Dhawan A. Dietary supplementation of probiotics affects growth, immune response and disease resistance of Cyprinus carpio fry. Fish Shellfish Immunol. 2014;41:113-9.
Hossein H S, Hosseini M, Paknejad H, Safari R, Jafar A, Yousefi M, et al. Enhanced mucosal immune responses, immune related genes and growth performance in common carp (Cyprinus carpio) juveniles fed dietary Pediococcus acidilactici MA18/5M and raffinose. Dev Comp Immunol. 2019;94:59-65.
Mishra V, Prasad DN. Application of in vitro methods for selection of Lactobacillus casei strains as potential probiotics. Int J Food Microbiol. 2005;103(1):109-15
Lee KW, Shim JM, Park SK, Heo HJ, Kim HJ, Ham KS, et al. Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable. LWT - Food Sci Technol. 2016;71(1):130-37.
Dhanasekaran D, Saha S, Thajuddin N, Panneerselvam A. Probiotic effect of Lactobacillus isolates against bacterial pathogens in Clarias orientalis. Facta Univ Ser Med Biol. 2008; 15(3):97-102.
Islam KN, Akbar T, Akther F, Islam NN. Characterization and Confirmation of Lactobacillus spp. from Selective Regional Yoghurts for Probiotic and Interference with Pathogenic Bacterial Growth. Asian Journal of Biological Sciences. 2016;9(1-2):1-9.
Tharmaraj N, Shah NP. Selective Enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and Propionibacteria. J Dairy Sci. 2003;86(7):2288-96.
Chowdhury A, Hossain MN, Mostazir NJ, Fakruddin M, Billah MM, Ahmed MM. Screening of Lactobacillus spp. from Buffalo Yoghurt for Probiotic and Antibacterial Activity. J Bacteriol Parasitol. 2012;3(8).
de Valdez GF, Taranto MP. Probiotic Properties of Lactobacilli: Cholesterol Reduction and Bile Salt Hydrolase Activity. New Jersey: Humana Press; 2001. P:173-81.
Gilliland SE, Staley TE, Bush LJ. Importance of Bile Tolerance of Lactobacillus acidophilus Used as a Dietary Adjunct. J Dairy Sci. 1984;67(12):3045-51.