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All Journal Bioscientia Medicina : Journal of Biomedicine and Translational Research Bioscientia Medicina : Journal of Biomedicine and Translational Research
Ardesy Melizah
Faculty of Medicine Universitas Sriwijaya
Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Neuroscience

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Identification of Lactic Acid Bacteria Isolate From Fermentation Food Bekasam Ardesy Melizah; Syarif Husin; Syifa Alkaf
Bioscientia Medicina : Journal of Biomedicine and Translational Research Vol. 2 No. 1 (2018): Bioscientia Medicina: Journal of Biomedicine and Translational Research
Publisher : HM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/bsm.v2i1.34

Abstract

Bekasam is a local food from South Sumatera Indonesia, which is obtained through fermentation of fish. Previous study has shown that fermented food contained Lactic Acid Bacteria (LAB) bacteria, such as Lactobacillus plantarum, Lactobacillus sp, Pediococus sp and Weissella sp. The study was conducted to identify isolate LAB from bekasam. Bekasam contained fish, rice, and salt with a certain ratio. Further isolation of isolated LAB isolate, then performed PCR for bacterial analysis. Isolate 1 showed alleged bacteria Staphylococcus sp, non pathogen, while isolate 2 leads to Lactobacillus sp. The PCR results show the suitability of the bands formed between the Lactobacillus standard and the isolates. Keywords: bacteria, lactobacillus, acid
Identification of Lactic Acid Bacteria Isolate From Fermentation Food Bekasam Ardesy Melizah; Syarif Husin; Syifa Alkaf
Bioscientia Medicina : Journal of Biomedicine and Translational Research Vol. 2 No. 1 (2018): Bioscientia Medicina: Journal of Biomedicine and Translational Research
Publisher : HM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/bsm.v2i1.34

Abstract

Bekasam is a local food from South Sumatera Indonesia, which is obtained through fermentation of fish. Previous study has shown that fermented food contained Lactic Acid Bacteria (LAB) bacteria, such as Lactobacillus plantarum, Lactobacillus sp, Pediococus sp and Weissella sp. The study was conducted to identify isolate LAB from bekasam. Bekasam contained fish, rice, and salt with a certain ratio. Further isolation of isolated LAB isolate, then performed PCR for bacterial analysis. Isolate 1 showed alleged bacteria Staphylococcus sp, non pathogen, while isolate 2 leads to Lactobacillus sp. The PCR results show the suitability of the bands formed between the Lactobacillus standard and the isolates. Keywords: bacteria, lactobacillus, acid
Co-Authors Syarif Husin Syifa Alkaf