Potential of Lactic Acid Bacteria From Tape and Jember Tempeh as a Probiotic Candidate

Authors

  • Siti Nur Azizah Akademi Farmasi Jember, Pangandaran street No. 42 Antirogo, Jember 68125, East Java, Indonesia. Tel./Fax: (0331) 338884, Indonesia
  • Mikhania Christiningtyas Eryani Akademi Farmasi Jember, Pangandaran street No. 42 Antirogo, Jember 68125, East Java, Indonesia. Tel./Fax: (0331) 338884, Indonesia
  • Azizah Azizah Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Jember, Kalimatan street No. 37 Kampus Tegalboto, Jember 68121, East Java, Indonesia. Telp: (0331) 334293, Fax: (0331) 330225, Indonesia

DOI:

https://doi.org/10.15575/biodjati.v6i2.12393

Keywords:

antidiarrheal, Lactic acid bacteria, probiotic, tape, tempeh

Abstract

Probiotics are microbes in fermented foods that have beneficial effects on health. Microbes that act as probiotics are lactic acid bacteria (LAB) that can produce metabolites such as lactic acid, hydrogen peroxide, and bacteriocins. This study aimed to obtain lactic acid bacterial isolates from tape and tempeh, and to test the potential of LAB as a probiotic candidate by activity test as an antidiarrhea and its resistance to gastric pH and bile salts. The fermentation products used as a source of LAB isolates are tempeh sumber mas merk, and yellow cassava tape, sari madu merk from Jember. The results of the first stage regarding the isolation of LAB using GYP media showed that there were 2 LAB isolates (TaJ.14 and TaJ.15) from the tape and 4 LAB isolates (TeJ.18, TeJ.22, TeJ.24, and TeJ.25) from tempeh. The results of the antidiarrheal test using the disc diffusion method (oxoid) showed that TaJ.14 and TaJ.15 isolates were able to inhibit Bacillus subtilis, Escherichia coli, and Shigella dysentriae, while TeJ.18, TeJ.22, TeJ.24, TeJ.25, and Lactobacillus casei (control) was only able to inhibit B. subtilis and E. coli. The results of LAB resistance to gastric pH showed that the TeJ.25 isolate had the highest percentage of pH 3 and 2.5 resistance (51.13 and 33.03%) compared to other isolates and controls. LAB resistance test results against bile salts (oxgal) showed that the TeJ.22 isolate had the highest percentage of resistance (75.10%) compared to other isolates although was still higher in control (75.99%).

Author Biography

Siti Nur Azizah, Akademi Farmasi Jember, Pangandaran street No. 42 Antirogo, Jember 68125, East Java, Indonesia. Tel./Fax: (0331) 338884

D3 of of Pharmacy and Lecture

References

Allen, S.J., Martinez, E.G., Gregorio, G.V & Dans, L.F. (2011). Probiotics for Treating Acute Infectious Diarrhea. Sao Paulo Medical Journal, 129(3):185.

Anguirre, M & Colins, M. (1993). Lactic Acid Bacteria and Human Clinical Infection. Journal of Applied Bacteriology., 75(2):95-107.

Bansal,S., Apoorva, S., Manisha, M. & Satish, K.S. (2013). Isolation and Characterization of Lactic Acid Bacteria from Fermented Foods. Vagetos, 26(2), 325-330.

Begley, M., Cormac, G.M.G & Colin, H. (2004). The Interaction Between Bacteria and Bile. FEMS Microbiology. Reviews, 29, 625–651.

Efriwati, Suwanto, A., Rahayu, G. & Nuraida L. (2013). Population Dynamics of Yeast and Lactic Acid Bacteria (LAB) During Tempeh Production. Hayati Journal Bioscience, 20(2), 57-64.

Evanikastri. (2003). Isolasi dan Karakterisasi Bakteri Asam Laktat dari Sampel Klinis yang Berpotensi sebagai Probiotik. Tesis. Institut Pertanian Bogor.

Gultom, G. M. (2016). Komposisi Mikroorganisme dan Komposisi Kimia Tape yang Diproduksi di Daerah Bogor. Skripsi. Depatemen Ilmu dan Teknologi pangan, Institut Pertanian Bogor.

Halim, C. N. & Elok, Z. (2013). Studi Kemampuan Probiotik Isolat Bakteri Asam Laktat Penghasil Eksopolisakarida Tinggi Asal Sawi Asin (Brassica juncea). Jurnal Pangan dan Agroindustri, 1(1), 129-137.

Mirnejad, R., Ali, R.V., Jamal, R., Mohammad, E & Vahhab, P. (2013). The Antimicrobial Effect of Lactobacillus Casei Culture Supernatant Against Multiple Drug Resistant Clinical Isolates of Shigella Sonnei and Shigella Flexneri in Vitro. Iranian Red Crescent Medical Journal, 15(2), 122-126.

Nannen, N.L & Hutkins, R.W. (1991). Intracelluler pH Effect in Lactic Acid Bacteria. Journal of Dairy Science, 74, 741-746.

Nurdini, A. L., Nuraida, L. & Suwanto, A Suliantari. (2015). Mycrobial Growth Dynamics During Tempeh Fermentation in Two Different Home Industries. International Food Research Journal, 22(4), 1668-1674

Panjaitan, R., Nuraida, L & Hariyadi, R. D. (2018). Seleksi Isolat Bakteri Asam Laktat Asal Tempe dan Tape sebagai Kandidat Probiotik. Jurnal Teknologi dan Industri Pangan, 29(2), 175-184.

Pato, U., Surono, I., Koesnandar, S. & Hosono A. (2014). Hypocholesterolemic Effect of Indigenous Dadih Lactic Acid Bacteria by Deconjugation of Bile salts. Asian Australas. Journal Animal Science, 17(12), 1741-1745.

Pato, U., Vonny, S. D., Johan, F. K. & Raja, D. H. H. (2017). Antibiotic Resistance and Antibacterial Activity Of Dadih Originated Lactobacillus Casei Subsp. Casei R-68 Against Food Borne Pathogens. Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper, 19(3), 577-587.

Radlovic, N., Zoran, L., Biljana, V., Vladimir, R. & Dusica, S. (2015). Acute Diarrhea in Children. Srpski Arhiv Za Celokupno Lekarstvo, 143(11-12), 755-762.

Rahmah, R.A., Bahar, M. & Harjono, Y. (2017). Uji Daya Hambar Filtrat Metabolit Lactobacillus plantarum terhadap Pertumbuhan Shigella dysenteriae Secara in Vitro. Biogenesis, 5(1), 34-41.

Ratihwulan, H. (2016). Karakteristik Sensori Tape Ketan dan Tape Singkong dari Industri Rumah Tangga yang Berbeda di Bogor. Skripsi. Depatemen Ilmu dan Teknologi pangan, Institut Pertanian Bogor.

Ray, B. & Daeschel, M. (1992). Food Biopreservatives of Microbial Origin. Boca Raton: CRC Press.

Rusli, Amaliyah F & Dwyana, Z. (2018). Potensi Bakteri Lactobacillus Acidophilus sebagai Atidiare dan Imonodulator. Jurnal Biologi Makasar, 3(2), 25-30.

Savadogo, A., Cheik, A. T., Ouattara., Imael, H.N., Bassole & Alfred, S. T. (2004). Antimicrobial Activities of Lactic Acid Bacteria Strains Isolated from Burkina Faso Fermented Milk. Pakistan Journal of Nutrition, 3(3) 174-179.

Siegumfeldt, H., Rechninger, B.K & Jacobsen, M. (2000). Dynamic Changes of Intraceluller pH in Individual Lactic Acid Bacterium Cells in Response to A Rapid Drop in Extracelluler pH. Applied Environmental Microbiology, 66(6), 2330-2335.

Situmeng, A.M.F., Musthari & Riadi. (2017). Isolasi dan uji aktivitas antimikroba BAL dari yaghurt dalam menghambat pertumbuhan bakteri E.coli dan S.typhi. Jurnal Biosain, 3(3), 144-152.

Sulmiyati, Nur, S.S ., Deka, U. F., Ratmawati, M. & Fatma, M. (2011). The Characteristics of Lactic Acid Bacteria Isolated from Indonesian Commercial Kefir Grain. Malaysian Journal of Microbiology, 14(17), 632-639.

Susanti, I., Retno, W. K., & Fatim, I. (2007). Uji Sifat Probiotik Bakteri Asam Laktat Sebagai Kandidat Bahan Pangan Fungsional. Jurnal Teknologi dan Industri Pangan , 18(2), 89-95.

Tamime, A. Y ., Saarela, M., Sondergaard, A. K., Mistry, V. V. & Shah, N. P. (2005). Production and Maintenance of Viability of Probiotic Micro-organisms in Dairy products. Oxford: Blackwell Publishing Ltd.

Touw, K.S. (2014). Identifikasi Bakteri Asam Laktat Dominan Selama Fermentasi Tempe dan Evaluasi Potensinya sebagai Probiotik. Skripsi. Depatemen Ilmu dan Teknologi pangan, Institut Pertanian Bogor.

Yulinery, T dan Nurhidayat, N (2013). Aktivitas Antimikroba dan Analisis Gen Plantarisin F dari Isolat Lactobacillus Asal Buah-buahan Tropis. Jurnal Ilmu Kefarmasian Indonesia, 11(2), 147-155

Downloads

Published

29-11-2021

How to Cite

Azizah, S. N., Eryani, M. C., & Azizah, A. (2021). Potential of Lactic Acid Bacteria From Tape and Jember Tempeh as a Probiotic Candidate. Jurnal Biodjati, 6(2), 273–283. https://doi.org/10.15575/biodjati.v6i2.12393

Issue

Vol. 6 No. 2 (2021): November

Section

Articles

Citation Check

License

Copyright (c) 2021 Jurnal Biodjati

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Copyright and Attribution:

Copyright of published in Jurnal Biodjati is held by the journal under Creative Commons Attribution (CC-BY-NC-ND) copyright. The journal lets others distribute and copy the article, create extracts, abstracts, and other revised versions, adaptations or derivative works of or from an article (such as an tranlation), include in collective works (such as an anrhology), text or data mine the article, as long as they credit the author(s), do not represent the author as endorsing their adaptation of the article and do not modify the article in such a way as to damage the author's honor or reputation.

Permissions:

Authors wishing to include figures, tables, or text passages that have already been published elsewhere and by other authors are required to obtain permission from the copyright owner(s) for both the print and online format and to include evidence that such permission has been granted when submitting their papers. Any material received without such evidence will be assumed to originate of one of the authors.

Ethical matters:

Experiments with animals or involving human patients must have had prior approval from the appropriate ethics committee. A statement to this effect should be provided within the text at the appropriate place. Experiments involving plants or microorganisms taken from countries other than the authors own must have had the correct authorization for this exportation.