Probiotic Characteristics of Lactic Acid Bacteria Isolated From Sui Wu'u: A Traditional Food From Bajawa, West Flores, Indonesia.
The probiotic potential of lactic acid bacteria originating from traditional food will always be a concern for researchers, along with increasing public awareness of health. One source of LAB isolates with probiotic potential is traditional food. This study aims to investigate the probiotic potentia...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 11; no. 3; pp. 1074 - 1087 |
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| Autores principales: | , , , |
| Formato: | pictorial research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Dec2023
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=175018330&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 175018330 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Dec2023 vid: 11 iid: 3 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 175018330 175018330 175018330 10.12944/CRNFSJ.11.3.13 175018330 ppf: 1074 ppct: 13 formats: fmt: @attributes: type: P tig: atl: Probiotic Characteristics of Lactic Acid Bacteria Isolated From Sui Wu'u: A Traditional Food From Bajawa, West Flores, Indonesia. aug: au: RUBAK, YULIANA TANDI LALEL, HERIANUS J. D. EBENHAIZAR SANAM, MAXS URIAS NALLE, RYAN PIETER affil: Department of Agrotechnology, Faculty of Agriculture, Universitas Nusa Cendana, Kupang, East Nusa Tenggara 85228, Indonesia. sug: subj: Probiotics Lactobacillus Analysis Lactic Acid Analysis Food Indonesia Culture Indonesia Pork Meat Human Indonesia Fermentation Antiinfective Agents Drug Resistance, Microbial Sequence Analysis Data Analysis Software Descriptive Statistics Methicillin-Resistant Staphylococcus Aureus Funding Source ab: The probiotic potential of lactic acid bacteria originating from traditional food will always be a concern for researchers, along with increasing public awareness of health. One source of LAB isolates with probiotic potential is traditional food. This study aims to investigate the probiotic potential of lactic acid bacteria from Sui Wu'u, a traditional food-based pork originating from Bajawa, East Nusa Tenggara, Indonesia. Sui Wu'u was prepared based on method of the Bajawa community and was analyzed after being stored for six months. Total LAB, morphological, and phenotypic identification was carried out as well as testing the ability of isolates to ferment sugar. Probiotics potency was tested on resistance to low pH and gastric acid, resistance to pathogenic bacteria, and exposure to antibiotics. The results indicated that LAB isolated from Sui Wu'u were dominated by the coci form. The four selected isolates had resistance with a survival rate of 88.3%–96.88% when exposed to pH 2.5 and a survival rate of 98.69%–99.03% when exposed to bile salts at 0.3%. Moderate resistance was exhibited by all isolates against E. coli, S. typhimurium, and S. aureus, while no resistance was observed against B. cereus. All strains demonstrated sensitivity to tetracycline, ampicillin, and chloramphenicol but exhibited resistant to streptomycin. All four isolates were identified as Lactococcus Lactis. These results show that four strains of Sui Wu'u have demonstrated their potential as probiotics. pubtype: Academic Journal doctype: pictorial research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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