SELEKSI ISOLAT BAKTERI ASAM LAKTAT ASAL TEMPE DAN TAPE SEBAGAI KANDIDAT PROBIOTIK
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Published
31 December 2018
Keywords:
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tempe, tape, probiotic, antimicrobial, aggregation
Abstract
Lactic acid bacteria (LAB) have been isolated from Indonesian fermented foods such as tempe and tape. Some lactic acid bacteria are known to have health benefits and as probiotics. The objective of this study was to evaluate the probiotic potential of lactic acid bacteria isolated from tempe and tape. LAB isolated from tape were evaluated for their tolerance towards low pH (pH 2.0) and 0.5% bile salt. LAB isolated from tape and tempe resistant to low pH and bile salt were then evaluated for their antimicrobial activities against pathogenic bacteria (E. coli ATCC 25922, S. typhimurium ATCC 14028, L. monocytoge-nes ATCC 7644, S. aureus ATCC 25923 and B. cereus ATCC 11778). The isolates were also tested for their adherence properties, consisting of hidrophobicity test using microbial adhesion to solvents (MATS) assay, autoaggregation as well as coaggregation between LAB and pathogens. The results of this study indicated that three isolates from tape (L. fermentum 1 BK2-5, L. fermentum 2 BK2-7, P. acidilactici NG6-4) showed good tolerance to pH 2.0 and 0.5% bile salt. L. fermentum S21209 isolated from tempe showed the strongest antimicrobial activity against the five pathogens tested. Based on the adhesion to xylene, L. fermentum 1 BK 2-5 was categorized as strong hydrophobic, followed by L. fermentum S21209 and L. fermentum TS4-5. Meanwhile, L. fermentum TS 4-5, L. fermentum S21209, L. fermentum 1 BK 2-5 and P. pentose-ceus 1 W2SR04 have the highest autoaggregation ability. L. fermentum S21209 also had the highest co-aggregation ability to the five pathogenic bacteria tested. The ability of LAB to coaggregate with all pathogens tested correlated with their strong antimicrobial properties. Based on the resistance toward low pH and bile salt, antimicrobial activity and adherence properties, L. fermentum S21209 from tempe and L. fermentum 1 BK 2-5 from tape are the most potential as probiotic candidates.
References
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Campana R, Saskia Van H, Wally B. 2017. Strain-specific probiotic properties of lactic acid bac-teria and their interference with human intesti-nal pathogens invasion. Gut Pathog 9: 1-12. DOI: 10.1186/s13099-017-0162-4.
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Chávarri M, Marañón I, Villarán MC. 2012. Encap-sulation technology to protect probiotic bacteria. Intech 23: 501-540. DOI: 10.5772/50046.
Del Re B, Sgorbati B, Miglioti M, Palenzona D. 2000. Adhesion autoaggregation and hydrofobicity of 13 strains of Bifidobacterium longum. Lett Appl Microbiol 31: 348-442. DOI: 10.1046/j.1365-267 2.2000.00845.x.
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Emmawati A. 2015. Kajian Antiinfeksi Isolat Bakteri Asam Laktat Asal Mandai. [Disertasi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
FAO/WHO. 2002. Guidelines for the evaluation of probiotics in food. Report of Joint FAO/WHO Working Group on drafting Guidelines for the evaluation of probiotics in food. 1-11. London Ontario, Canada.
Ganjbakhsh SE, Rezaee P. 2017. The Effect of pro-biotics on immune system. J Bacteriol Mycol 5: 319-320. DOI: 10.15406/jbmoa.2017.05.00139.
Garcia-Cayuela T, Korany AM, Bustos I, de Cadiñanos LPG, Requena T, Peláez C. 2014. Adhesion abilities of dairy Lactobacillus planta-rum strains showing an aggregation phenotype. Food Res Int 57: 44-50. DOI: 10.1016/j.foodres. 2014.01.010.
Georgieva R, Yocheva L, Tserovska L, Zhelezova G, Stefanova N, Atanasova A, Danguleva A, Ivanova G, Karapetkov N, Rumyan N,
Karaiva-nova E. 2015. Antimicrobial activity and antibio-tic susceptibility of Lactobacillus and Bifido-bacterium spp. intended for use as starter and probiotic cultures. Biotechnol Biotec Eq 29: 84-91. DOI: 10.1080/13102818.2014.987450.
Janković T, Frece J, Abram M, Gobin I. 2012. Ag-gregation ability of potential probiotic Lactoba-cillus plantarum strains. Int J Sanitary Eng Res 6: 19-24.
Kaewnopparat S, Dangmanee N, Kaewnopparat N, Srichana T, Chulasiri M, Settharaksa S. 2013. In vitro probiotic properties of Lactobacillus fer-mentum SK5 isolated from vagina of a healthy woman. Anaerobe 22: 6-13. DOI: 10.1016/j.an aerobe.2013.04.009.
Kinová SH, Bilková A, Bukovský M. 2008. Lactoba-cilli and their probiotic properties. Čes Slov Farm 57: 95-98.
Kos B, Šušković J, Vuković S, Šimpraga M, Frece J, Matošić S. 2003. Adhesion and aggregation ability of probiotic strain Lactobacillus acidophi-lus M92. J Appl Microbiol 94: 981-987. DOI: 10. 1046/j.1365-2672.2003.01915.x.
Kumar KS, Sastry N, Polaki H, Mishra. 2015. Colon cancer prevention through probiotics: An over-view. J Cancer Sci Ther 7: 81-92. DOI: 10.417 2/1948-5956.1000329.
Mikelsaar M, Zilmer M. 2009. Lactobacillus fermen-tum ME-3 an antimicrobial and antioxidative probiotic. J Microb Ecol Health D 21: 1-27. DOI: 10.1080/08910600902815561.
Nuraida L, Winarti S, Hana, Prangdimurti E. 2011. Evaluasi in vitro terhadap kemampuan isolat bakteri asam laktat asal air susu ibu untuk mengasimilasi kolesterol dan mendekonjugasi garam empedu. J Teknol Industri Pangan 22: 46-52.
Nuraida L, Anggraeni D, Hariyadi-Dewanti R. 2012. Adherence properties of lactic acid bacteria as probiotic candidates isolated from breast milk. Asian J Food Agr Ind 5: 500-511.
Nuraida L, Owens JD. 2014. Sweet, sour, alchoholic solid substate fungal fermentation. Di dalam: Indigenous Fermented Food of southeast Asia. Owens JD, editor. Fermented Food and Beve-rages Series. 137-155. Boca Raton (US), CRC Press.
Nuraida L. 2015. A review: Health promoting lactic acid bacteria in traditional Indonesian ferment-ed foods. Food Sci Hum Wellness 4: 47-55. DOI: 10.1016/j.fshw.2015.06.001.
Nurdini AL, Nuraida L. Suwanto A Suliantari. 2015. Mycrobial growth dynamics during tempe fer-mentation in two different home industries. Int Food Res J 22: 1668-1674.
Pan X, Chen F, Wua T, Tang H, Zhao Z. 2009. The acid, bile tolerance and antimicrobial property of Lactobacillus acidophilus NIT. Food Control 20: 598-602. DOI: 10.1016/j.foodcont.2008.08.019.
Pan DD, Zeng QX, Yan YT. 2011. Characterisation of Lactobacillus fermentum SM-7 isolated from koumiss, a potential probiotic bacterium with cholesterol-lowering effects. J Sci Food Agr 9: 512-518. DOI: 10.1002/jsfa.4214.
Pato U, Surono IS, Koesnandar, Hosono A. 2004. Hypocholesterolemic effect of indigenous dadih lactic acid bacteria by deconjugation of bile salts. Asian-Australas J Anim Sci 17: 1741-1745. DOI: 10.5713/ajas.2004.1741.
Patrick OM. 2012. Lactic acid bacteria in health and disease. Rwanda J Health Sci 1: 39-50.
Ramiah K, van Reenen CA, Dicks LMT. 2008. Surface-bound proteins of Lactobacillus planta-rum 423 that contribute to adhesion of Caco-2 cells and their role in competitive exclusion and displacement of Clostridium sporogenes and Enterococcus faecalis. Res Microbiol 159: 470-475. DOI: 10.1016/j.resmic.2008.06.002.
Ratihwulan H. 2016. Karakteristik Sensori Tape Ketan dan Tape Singkong Dari Industri Rumah Tangga yang Berbeda Di Bogor. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Reis JA, Paula AT, Casarotti SN, Penna ALB. 2012. Lactic acid bacteria antimicrobial compounds: Charac-teristics and applications. Food Eng Rev 4: 124-140. DOI: 10.1007/s12393-012-9051-2.
Samaržija D, Tudor M, Prtilo T, Špehar ID, Zamberlin S, Havranek J. 2009. Probiotic bac-teria in prevention and treatment of diarrhea. Mljekarstvo 59: 28-32.
Santos Y, Bandin I, Nicto TP, Bruno DW, Ellis AE, Taranzo AT. 1990. Proposed criteria of hydro-phobicity. J Letters In Appl Microbiol 13: 343-346.
Sivieri K, Bedani R, Cavallini DCU, Rossi EA. 2013. Probiotics and intestinal microbiota: implication in colon cancer prevention. In Tech 9: 217-242. DOI: 10.5772/51696.
Todorov SD, Vaz-Velho M, de Melo Franco BDG, Holzapfel WH. 2013. Partial characterization of bacteriocins produced by three strains of Lacto-bacillus sakei, isolated from salpicao, a fer-mented meat
product from North-West of Portu-gal. Food Control 30: 111-121. DOI: 10.1016/j. foodcont.2012.07.022.
Touw KS. 2014. Identifikasi Bakteri Asam Laktat Dominan Selama Fermentasi Tempe dan Eva-luasi Potensinya Sebagai Probiotik. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Vonk RJ, Reckman GAR, Harmsen HJM, Priebe MG. 2012. Probiotics and lactose intolerance. Intech 7: 149-160. DOI: 10.5772/51424.
Arief II, Jenie BSL, Astawan M, Witarto BA. 2010. Efektivitas probiotik Lactobacillus plantarum 2C12 dan Lactobacillus acidhopillus 2B4 seba-gai pencegah diare pada tikus percobaan. Me-dia Peternakan: 137-143. DOI: 10.5398/med pet.2010.33.3.137.
Bao Y, Zhang Y, Zhang Y, Liu Y, Shuiquan W, Dong S, Wang Y, Zhang H. 2010. Screening of poten-tial probiotic properties of Lactobacillus fermen-tum isolated from traditional dairy products. Food Control 21: 695-701. DOI: 10.1016/j.food cont.2009.10.010.
Blaabjerg S, Artzi DM, Aabenhus R. 2017. Probiotics for the prevention of antibiotic-associated diarrhea in outpatients-a systematic review and meta-analysis. Antibiotics 6: 1-17. DOI: 10.339 0/antibiotics6040021.
Campana R, Saskia Van H, Wally B. 2017. Strain-specific probiotic properties of lactic acid bac-teria and their interference with human intesti-nal pathogens invasion. Gut Pathog 9: 1-12. DOI: 10.1186/s13099-017-0162-4.
Choi EA, Chang CH. 2015. Cholesterol-lowering effects of a puntative probiotic strain Lactoba-cillus plantarum EM isolated from kimchi. LWT-Food Sci Tech 62: 210-217. DOI: 10.1016/j.lwt. 2015.01.019.
Chávarri M, Marañón I, Villarán MC. 2012. Encap-sulation technology to protect probiotic bacteria. Intech 23: 501-540. DOI: 10.5772/50046.
Del Re B, Sgorbati B, Miglioti M, Palenzona D. 2000. Adhesion autoaggregation and hydrofobicity of 13 strains of Bifidobacterium longum. Lett Appl Microbiol 31: 348-442. DOI: 10.1046/j.1365-267 2.2000.00845.x.
Efriwati, Suwanto A, Rahayu G, Nuraida L. 2013. Population dynamics of yeast and lactic acid bacteria (LAB) during tempeh production. Hayati J Biosci 20: 57-64. DOI: 10.4308/hjb.20.2.57.
Emmawati A. 2015. Kajian Antiinfeksi Isolat Bakteri Asam Laktat Asal Mandai. [Disertasi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
FAO/WHO. 2002. Guidelines for the evaluation of probiotics in food. Report of Joint FAO/WHO Working Group on drafting Guidelines for the evaluation of probiotics in food. 1-11. London Ontario, Canada.
Ganjbakhsh SE, Rezaee P. 2017. The Effect of pro-biotics on immune system. J Bacteriol Mycol 5: 319-320. DOI: 10.15406/jbmoa.2017.05.00139.
Garcia-Cayuela T, Korany AM, Bustos I, de Cadiñanos LPG, Requena T, Peláez C. 2014. Adhesion abilities of dairy Lactobacillus planta-rum strains showing an aggregation phenotype. Food Res Int 57: 44-50. DOI: 10.1016/j.foodres. 2014.01.010.
Georgieva R, Yocheva L, Tserovska L, Zhelezova G, Stefanova N, Atanasova A, Danguleva A, Ivanova G, Karapetkov N, Rumyan N,
Karaiva-nova E. 2015. Antimicrobial activity and antibio-tic susceptibility of Lactobacillus and Bifido-bacterium spp. intended for use as starter and probiotic cultures. Biotechnol Biotec Eq 29: 84-91. DOI: 10.1080/13102818.2014.987450.
Janković T, Frece J, Abram M, Gobin I. 2012. Ag-gregation ability of potential probiotic Lactoba-cillus plantarum strains. Int J Sanitary Eng Res 6: 19-24.
Kaewnopparat S, Dangmanee N, Kaewnopparat N, Srichana T, Chulasiri M, Settharaksa S. 2013. In vitro probiotic properties of Lactobacillus fer-mentum SK5 isolated from vagina of a healthy woman. Anaerobe 22: 6-13. DOI: 10.1016/j.an aerobe.2013.04.009.
Kinová SH, Bilková A, Bukovský M. 2008. Lactoba-cilli and their probiotic properties. Čes Slov Farm 57: 95-98.
Kos B, Šušković J, Vuković S, Šimpraga M, Frece J, Matošić S. 2003. Adhesion and aggregation ability of probiotic strain Lactobacillus acidophi-lus M92. J Appl Microbiol 94: 981-987. DOI: 10. 1046/j.1365-2672.2003.01915.x.
Kumar KS, Sastry N, Polaki H, Mishra. 2015. Colon cancer prevention through probiotics: An over-view. J Cancer Sci Ther 7: 81-92. DOI: 10.417 2/1948-5956.1000329.
Mikelsaar M, Zilmer M. 2009. Lactobacillus fermen-tum ME-3 an antimicrobial and antioxidative probiotic. J Microb Ecol Health D 21: 1-27. DOI: 10.1080/08910600902815561.
Nuraida L, Winarti S, Hana, Prangdimurti E. 2011. Evaluasi in vitro terhadap kemampuan isolat bakteri asam laktat asal air susu ibu untuk mengasimilasi kolesterol dan mendekonjugasi garam empedu. J Teknol Industri Pangan 22: 46-52.
Nuraida L, Anggraeni D, Hariyadi-Dewanti R. 2012. Adherence properties of lactic acid bacteria as probiotic candidates isolated from breast milk. Asian J Food Agr Ind 5: 500-511.
Nuraida L, Owens JD. 2014. Sweet, sour, alchoholic solid substate fungal fermentation. Di dalam: Indigenous Fermented Food of southeast Asia. Owens JD, editor. Fermented Food and Beve-rages Series. 137-155. Boca Raton (US), CRC Press.
Nuraida L. 2015. A review: Health promoting lactic acid bacteria in traditional Indonesian ferment-ed foods. Food Sci Hum Wellness 4: 47-55. DOI: 10.1016/j.fshw.2015.06.001.
Nurdini AL, Nuraida L. Suwanto A Suliantari. 2015. Mycrobial growth dynamics during tempe fer-mentation in two different home industries. Int Food Res J 22: 1668-1674.
Pan X, Chen F, Wua T, Tang H, Zhao Z. 2009. The acid, bile tolerance and antimicrobial property of Lactobacillus acidophilus NIT. Food Control 20: 598-602. DOI: 10.1016/j.foodcont.2008.08.019.
Pan DD, Zeng QX, Yan YT. 2011. Characterisation of Lactobacillus fermentum SM-7 isolated from koumiss, a potential probiotic bacterium with cholesterol-lowering effects. J Sci Food Agr 9: 512-518. DOI: 10.1002/jsfa.4214.
Pato U, Surono IS, Koesnandar, Hosono A. 2004. Hypocholesterolemic effect of indigenous dadih lactic acid bacteria by deconjugation of bile salts. Asian-Australas J Anim Sci 17: 1741-1745. DOI: 10.5713/ajas.2004.1741.
Patrick OM. 2012. Lactic acid bacteria in health and disease. Rwanda J Health Sci 1: 39-50.
Ramiah K, van Reenen CA, Dicks LMT. 2008. Surface-bound proteins of Lactobacillus planta-rum 423 that contribute to adhesion of Caco-2 cells and their role in competitive exclusion and displacement of Clostridium sporogenes and Enterococcus faecalis. Res Microbiol 159: 470-475. DOI: 10.1016/j.resmic.2008.06.002.
Ratihwulan H. 2016. Karakteristik Sensori Tape Ketan dan Tape Singkong Dari Industri Rumah Tangga yang Berbeda Di Bogor. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Reis JA, Paula AT, Casarotti SN, Penna ALB. 2012. Lactic acid bacteria antimicrobial compounds: Charac-teristics and applications. Food Eng Rev 4: 124-140. DOI: 10.1007/s12393-012-9051-2.
Samaržija D, Tudor M, Prtilo T, Špehar ID, Zamberlin S, Havranek J. 2009. Probiotic bac-teria in prevention and treatment of diarrhea. Mljekarstvo 59: 28-32.
Santos Y, Bandin I, Nicto TP, Bruno DW, Ellis AE, Taranzo AT. 1990. Proposed criteria of hydro-phobicity. J Letters In Appl Microbiol 13: 343-346.
Sivieri K, Bedani R, Cavallini DCU, Rossi EA. 2013. Probiotics and intestinal microbiota: implication in colon cancer prevention. In Tech 9: 217-242. DOI: 10.5772/51696.
Todorov SD, Vaz-Velho M, de Melo Franco BDG, Holzapfel WH. 2013. Partial characterization of bacteriocins produced by three strains of Lacto-bacillus sakei, isolated from salpicao, a fer-mented meat
product from North-West of Portu-gal. Food Control 30: 111-121. DOI: 10.1016/j. foodcont.2012.07.022.
Touw KS. 2014. Identifikasi Bakteri Asam Laktat Dominan Selama Fermentasi Tempe dan Eva-luasi Potensinya Sebagai Probiotik. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Vonk RJ, Reckman GAR, Harmsen HJM, Priebe MG. 2012. Probiotics and lactose intolerance. Intech 7: 149-160. DOI: 10.5772/51424.
Authors
PanjaitanR., NuraidaL., & Dewanti-HariyadiR. (2018). SELEKSI ISOLAT BAKTERI ASAM LAKTAT ASAL TEMPE DAN TAPE SEBAGAI KANDIDAT PROBIOTIK. Jurnal Teknologi Dan Industri Pangan, 29(2), 175-184. https://doi.org/10.6066/jtip.2018.29.2.175
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