Open Access
Research (Published online: 19-09-2020)
24. Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia
Harnentis Harnentis, Yetti Marlida, Yuliaty Shafan Nur, Wizna Wizna, Melia Afnida Santi, Nadia Septiani, Frederick Adzitey and Nurul Huda
Veterinary World, 13(9): 1922-1927

Harnentis Harnentis: Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Andalas University, West Sumatera, Indonesia.
Yetti Marlida: Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Andalas University, West Sumatera, Indonesia.
Yuliaty Shafan Nur: Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Andalas University, West Sumatera, Indonesia.
Wizna Wizna: Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Andalas University, West Sumatera, Indonesia.
Melia Afnida Santi: Department of Animal Nutrition, Faculty Animal Husbandry, Universitas Muhammadiyah Tapanuli Selatan, North Sumatera, Indonesia.
Nadia Septiani: Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Andalas University, West Sumatera, Indonesia.
Frederick Adzitey: Department of Veterinary Science, Faculty of Agriculture, University for Development Studies, Box TL 1882, Tamale, Ghana.
Nurul Huda: Department of Food Science and Nutrition, Faculty Food Science and Nutrition, Universiti Malaysia Sabah, 88400, Kota Kinabalu, Sabah, Malaysia; Department of Food Technology, Faculty of Agriculture, Universitas Sultan Ageng Tirtayasa, Banten 42124, Indonesia.

doi: www.doi.org/10.14202/vetworld.2020.1922-1927

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Article history: Received: 19-02-2020, Accepted: 28-07-2020, Published online: 19-09-2020

Corresponding author: Nurul Huda

E-mail: drnurulhuda@ums.edu.my

Citation: Harnentis H, Marlida Y, Nur YS, Wizna W, Santi MA, Septiani N, Adzitey F, Huda N (2020) Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia, Veterinary World, 13(9): 1922-1927.
Abstract

Background and Aim: Probiotics play an important role in maintaining a healthy gut and consequently promote good health. This study aimed to find novel probiotic lactic acid bacteria (LAB) from indigenous fermented foods of West Sumatera, Indonesia.

Materials and Methods: This study utilized 10 LAB previously isolated from fermented buffalo milk (dadih), fermented fish (budu), and fermented cassava (tape) which have the ability to produce gamma-aminobutyric acid. The study commenced with the screening of LAB for certain properties, such as resistance to acid and bile salts, adhesion to mucosal surface, and antagonism against enteric pathogens (Escherichia coli, Salmonella Enteritidis, and Staphylococcus aureus). The promising isolates were identified through biochemical and gram staining methods.

Results: All isolates in this study were potential novel probiotics. They survived at a pH level of 2.5 for 3 h (55.27-98.18%) and 6 h (50.98-84.91%). Survival in bile at a concentration of 0.3% was 39.90-58.61% and the survival rate was 28.38- 52.11% at a concentration of 0.5%. The inhibitory diameter ranged from 8.75 to 11.54 mm for E. coli, 7.02 to 13.42 mm for S. aureus, and 12.49 to 19.00 mm for S. Enteritidis. All the isolates (84.5-92%) exhibited the ability to adhere to mucosal surfaces. This study revealed that all the isolates were potential probiotics but N16 proved to be superior because it was viable at a pH level of 2 (84.91%) and it had a good survival rate in bile salts assay (55.07%). This isolate was identified as Lactobacillus spp., Gram-positive bacilli bacteria, and tested negative in both the catalase and oxidase tests.

Conclusion: All the isolates in this study may be used as probiotics, with isolate N16 (Lactobacillus spp.) as the most promising novel probiotic for poultry applications based on its ability to inhibit pathogenic bacteria.

Keywords: fermentation, lactic acid bacteria, poultry, probiotic.