STUDI IN VITRO BAKTERI ASAM LAKTAT KANDIDAT PROBIOTIK DARI MAKANAN FERMENTASI INDONESIA
Article Sidebar
Accepted
9 March 2020
Published
26 June 2020
Keywords:
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adhesion, bile salt, coagregation, hidrofobicity, probiotic properties
Abstract
Indonesia has a rich variety of fermented foods. The lactic acid bacteria contained in such fermented foods can act as probotics providing positive effects on digestive health. Lack of information about the characteristics of the native LAB caused insufficient use of them in functional food products. The purpose of this study was to carry out in vitro selection of potential probiotics of lactic acid bacteria isolated from non-dairy fermented foods i.e. pickle, cassava tape, terasi and dadih. The probiotic property tests are acid and bile salt tolerance assays, hydrophobicity test, adhesion test and coaggregation test. LAB isolates passing all tests indicate that they are potential as probiotics. This study obtained 4 LABs having probiotics properties by in vitro tests, i.e. L. plantarum LIPI12-2-LAB004 from pickle (Yogyakarta), L. plantarum LIPI12-2-LAB031 from cassava tape (Yogyakarta), L. plantarum LIPI13-2-LAB011 from terasi (Bali), and L. plantarum LIPI13-2-LAB087 from terasi (Solok). The four LAB were able to survive high acid and bile salt concentrations above 85%, had hydrophobicities above 95%, capable of adhering to solid surfaces for 24 hours, and were able to co-aggregate with other LAB isolates.
References
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Maunatin A, Khanifa, 2012. Uji potensi probiotik Lac-tobacillus plantarium secara in vitro. Alchemy-J Chem 2: 26-34. DOI: 10.18860/al.v0i0.2298.
Nuraida L. 2015. A review: Health promoting lactic acid bacteria in traditional Indonesian fer-mented foods. Food Sci Hum Wellness 4: 47-55. DOI: 10.1016/j.fshw.2015.06.001.
Oluwajoba SO, Akinyosoye FA, Oyetayo VO. 2013. In vitro screening and selection of probiotic lactic acid bacteria isolated from spontaneously fermenting kunu-zaki. Adv Microbiol 3: 309-316. DOI: 10.4236/aim.2013.34044.
Panjaitan R, Nuraida L, Dewanti-Hariyadi R. 2018. Seleksi isolat bakteri asam laktat asal tempe dan tape sebagai kandidat probiotik. J Teknol Industri Pangan 29: 175-184. DOI: 10.6066/jtip. 2018.29.2.175.
Peres CM, Alves M, Hernandez-Mendoza A, Moreira L, Silva S, Bronze MR, Vilas-Boas L, Peres C, Malcata FX. 2014. Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics. LWT-Food Sci Technol 59: 234-246. DOI: 10.1016/j.lwt.2014.03.003.
Pundir RK, Rana S, Kashyap N, Kaur A. 2013. Pro-biotic potential of lactic acid bacteria isolated from food samples: An in vitro study. J Appl Pharm Sci 3: 85-93. DOI: 10.7324/JAPS.2013.3 0317.
Ramasamy K, Rahman NZA, Chin SC, Alitheen NJ, Abdullah N, Wan HY. 2012. Probiotic potential of lactic acid bacteria from fermented Malaysian food or milk products. Int J Food Sci Technol 47: 2175-2183. DOI: 10.1111/j.1365-2621.20 12.03085.x.
Sanhueza E, Paredes-Osses E, González CL, García A. 2015. Effect of pH in the survival of Lactobacillus salivarius strain UCO_979C wild type and the pH acid acclimated variant. Elec-tron J Biotechnol 18: 343-346. DOI: 10.1016/j. ejbt.2015.06.005.
Shakibaie M, Mohammadi-Khorsand T, Adeli-sardou, M. 2017. Probiotic and antioxidant pro-perties of selenium-enriched Lactobacillus bre-vis LSe isolated from an Iranian traditional dairy product. J Trace Elem Med Biol 40: 1-9. DOI: 10.1016/j.jtemb.2016.11.013.
Shivram PL, Vishwanath PP. 2012. Assessment of probiotic potential of Lactobacillus sp. isolated from cheese and preparation of probiotic ice-cream. Int J Res Ayurveda Pharm 3: 532-536.
Todoriki K, Mukai T, Sato S, Toba T. 2001. Inhibition of adhesion of food-borne pathogens to Caco-2 cells by Lactobacillus strains. J Appl Microbiol 91: 154-159. DOI: 10.1046/j.1365-2672.2001. 01371.x.
Valente GL, Acurcio L, Freitas LV, Ricoli J, Silva A, Souza M, Penna CFA. 2019. Short communica-tion: In vitro and in vivo probiotic potential of Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1 isolated from Minas artisanal cheese. J Dairy Sci 102: 5957-5961. DOI: 10. 3168/jds.2018-15938.
Yang M, Jiang R, Liu M, Chen S, He L, Ao X, Zou L, Liu S, Zhou K. 2017. Study of the probiotic properties of lactic acid bacteria isolated from Chinese traditional fermented pickles. J Food Process Preserv 41: 1-7. DOI: 10.1111/jfpp. 12954.
Yu HJ, Chen YF, Yang HJ, Yang J, Xue JG, Li CK, Kwok LY, Zhang HP, Sun TS. 2015. Screening for Lactobacillus plantarum with potential inhibi-tory activity against enteric pathogens. Annals Microbiol 65: 1257-1265. DOI: 10.1007/s13213-014-0963-3.
Bao Y, Zhang, Yanchao, Zhang, Yong, Liu Y, Wang S, Dong X, Wang Y, Zhang H. 2010. Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy pro-ducts. Food Control 21: 695-701. DOI: 10.1016/ j.foodcont.2009.10.010.
Canzi E, Guglielmetti S, Mora D, Tamagnini I, Parini C. 2005. Conditions affecting cell surface pro-perties of human intestinal bifidobacteria. Anto-nie van Leeuwenhoek, Int J Gen Mol Microbiol 88: 207-219. DOI: 10.1007/s10482-005-6501-3.
Dewanti R, Wong ACL. 1995. Influence of culture conditions on biofilm formation by Escherichia coli O157:H7. Int J Food Microbiol 26: 147-164. DOI: 10.1016/0168-1605(94)00103-D.
Ding W, Shi C, Chen M, Zhou J, Long R, Guo X. 2017. Screening for lactic acid bacteria in tradi-tional fermented Tibetan yak milk and eva-luating their probiotic and cholesterol-lowering potentials in rats fed a high-cholesterol diet. J Funct Foods 32: 324-332. DOI: 10.1016/j.jff. 2017.03.021.
Fardiaz D, Radiati LE. 2012. Pengaruh whey kefir susu kambing terhadap hidrofobisitas bakteri E. coli 0157:H7, S. typhi dan khamir C. albicans. J Ilmu Teknol Hasil Ternak 7: 12-18.
Fijan S. 2014. Microorganisms with claimed probiotic properties: An overview of recent literature. Int J Environ Res Public Health 11: 4745-4767. DOI: 10.3390/ijerph110504745.
García-Ruiz A, González de Llano D, Esteban-Fer-nández A, Requena T, Bartolomé B, Moreno-Arribas MV. 2014. Assessment of probiotic pro-perties in lactic acid bacteria isolated from wine. Food Microbiol 44: 220-225. DOI: 10.1016/j.fm. 2014.06.015.
García A, Navarro K, Sanhueza E, Pineda S, Pas-tene E, Quezada M, Henríquez K, Karlyshev A, Villena J, González C. 2017. Characterization of Lactobacillus fermentum UCO-979C, a pro-biotic strain with a potent anti-Helicobacter pylori activity. Electron J Biotechnol 25: 75-83. DOI: 10.1016/j.ejbt.2016.11.008.
Guo C, Zhang S, Yuan Y, Yue T. 2015. Comparison of lactobacilli isolated from Chinese suan-tsai and koumiss for their probiotic and functional properties. J Funct Foods 12: 294-302. DOI: 10.1016/j.jff.2014.11.0 29.
Guo Z, Wang J, Yan L, Chen W, Liu XM, Zhang, HP. 2009. In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains. LWT-Food Sci Technol 42: 1640-1646. DOI: 10.10 16/j.lwt.2009.05.025.
Hartini P, Purwanto H, Juliyarsi IY, Purwati E. 2019. Probiotic potential of lactic acid bacteria Lacto-bacillus fermentum Nbrc 15885 isolation from tempoyak in Padang Pariaman district, West Sumatera (Indonesia) to acid conditions, bile salts and antimicrobial activity. Int Res J Pharm 10: 70-73. DOI: 10.7897/2230-8407.100381.
Ismail YS, Yulvizar C. 2017. Isolasi, karakterisasi dan uji aktivitas antimikroba bakteri asam laktat dari fermentasi biji kakao (Theobroma cacao L.) Bioleuser 1: 45–53.
Kaur M, Singh H, Jangra M, Kaur L, Jaswal P, Dureja C, Nandanwar H, Chaudhuri SR, Raje M, Mishra S, Pinnaka AK. 2017. Lactic acid bacteria isolated from yak milk show probiotic potential. Appl Microbiol Biotechnol 101: 7635-7652. DOI: 10.1007/s00253-017-8473-4.
Kizerwetter-Świda M, Binek M. 2016. Assessment of potentially probiotic properties of Lactobacillus strains isolated from chickens. Polish J Vet Sci 19: 15-20. DOI: 10.1515/pjvs-2016-0003.
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 BV, Vijayendra SVN, Reddy OVS. 2015. Trends in dairy and non-dairy probiotic products - a review. J Food Sci Technol 52: 6112-6124. DOI: 10.1007/s13197-015-1795-2.
Lähteinen T, Malinen E, Koort JMK, Mertaniemi-Hannus U, Hankimo T, Karikoski N, Pakkanen S, Laine H, Sillanpää H, Söderholm H, Palva A. 2010. Probiotic properties of Lactobacillus iso-lates originating from porcine intestine and feces. Anaerobe 16: 293-300. DOI: 10.1016/j. anaerobe.2009.08.002.
Maunatin A, Khanifa, 2012. Uji potensi probiotik Lac-tobacillus plantarium secara in vitro. Alchemy-J Chem 2: 26-34. DOI: 10.18860/al.v0i0.2298.
Nuraida L. 2015. A review: Health promoting lactic acid bacteria in traditional Indonesian fer-mented foods. Food Sci Hum Wellness 4: 47-55. DOI: 10.1016/j.fshw.2015.06.001.
Oluwajoba SO, Akinyosoye FA, Oyetayo VO. 2013. In vitro screening and selection of probiotic lactic acid bacteria isolated from spontaneously fermenting kunu-zaki. Adv Microbiol 3: 309-316. DOI: 10.4236/aim.2013.34044.
Panjaitan R, Nuraida L, Dewanti-Hariyadi R. 2018. Seleksi isolat bakteri asam laktat asal tempe dan tape sebagai kandidat probiotik. J Teknol Industri Pangan 29: 175-184. DOI: 10.6066/jtip. 2018.29.2.175.
Peres CM, Alves M, Hernandez-Mendoza A, Moreira L, Silva S, Bronze MR, Vilas-Boas L, Peres C, Malcata FX. 2014. Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics. LWT-Food Sci Technol 59: 234-246. DOI: 10.1016/j.lwt.2014.03.003.
Pundir RK, Rana S, Kashyap N, Kaur A. 2013. Pro-biotic potential of lactic acid bacteria isolated from food samples: An in vitro study. J Appl Pharm Sci 3: 85-93. DOI: 10.7324/JAPS.2013.3 0317.
Ramasamy K, Rahman NZA, Chin SC, Alitheen NJ, Abdullah N, Wan HY. 2012. Probiotic potential of lactic acid bacteria from fermented Malaysian food or milk products. Int J Food Sci Technol 47: 2175-2183. DOI: 10.1111/j.1365-2621.20 12.03085.x.
Sanhueza E, Paredes-Osses E, González CL, García A. 2015. Effect of pH in the survival of Lactobacillus salivarius strain UCO_979C wild type and the pH acid acclimated variant. Elec-tron J Biotechnol 18: 343-346. DOI: 10.1016/j. ejbt.2015.06.005.
Shakibaie M, Mohammadi-Khorsand T, Adeli-sardou, M. 2017. Probiotic and antioxidant pro-perties of selenium-enriched Lactobacillus bre-vis LSe isolated from an Iranian traditional dairy product. J Trace Elem Med Biol 40: 1-9. DOI: 10.1016/j.jtemb.2016.11.013.
Shivram PL, Vishwanath PP. 2012. Assessment of probiotic potential of Lactobacillus sp. isolated from cheese and preparation of probiotic ice-cream. Int J Res Ayurveda Pharm 3: 532-536.
Todoriki K, Mukai T, Sato S, Toba T. 2001. Inhibition of adhesion of food-borne pathogens to Caco-2 cells by Lactobacillus strains. J Appl Microbiol 91: 154-159. DOI: 10.1046/j.1365-2672.2001. 01371.x.
Valente GL, Acurcio L, Freitas LV, Ricoli J, Silva A, Souza M, Penna CFA. 2019. Short communica-tion: In vitro and in vivo probiotic potential of Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1 isolated from Minas artisanal cheese. J Dairy Sci 102: 5957-5961. DOI: 10. 3168/jds.2018-15938.
Yang M, Jiang R, Liu M, Chen S, He L, Ao X, Zou L, Liu S, Zhou K. 2017. Study of the probiotic properties of lactic acid bacteria isolated from Chinese traditional fermented pickles. J Food Process Preserv 41: 1-7. DOI: 10.1111/jfpp. 12954.
Yu HJ, Chen YF, Yang HJ, Yang J, Xue JG, Li CK, Kwok LY, Zhang HP, Sun TS. 2015. Screening for Lactobacillus plantarum with potential inhibi-tory activity against enteric pathogens. Annals Microbiol 65: 1257-1265. DOI: 10.1007/s13213-014-0963-3.
Authors
PriadiG., SetiyoningrumF., AfiatiF., IrzaldiR., & LisdiyantiP. (2020). STUDI IN VITRO BAKTERI ASAM LAKTAT KANDIDAT PROBIOTIK DARI MAKANAN FERMENTASI INDONESIA. Jurnal Teknologi Dan Industri Pangan, 31(1), 21-28. https://doi.org/10.6066/jtip.2020.31.1.21
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