The Mapping of Lactic Acid Bacteria from Fermentation of Local Foods (Semarang): Tempoyak, Mandai and Yellow Bamboo Shoot Pickles
| Main Authors: | Lindayani, -, Hartayanie, Laksmi |
|---|---|
| Format: | Proceeding PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2013
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| Subjects: | |
| Online Access: |
http://repository.unika.ac.id/2091/1/Full_paper-39-The_Mapping_of_Lactic_Acid_Bacteria_from_Fermentation_of_Local_Foods_%28Semarang%29_Tempoyak%2C_Mandai_and_Yellow_Bamboo_Shoot_Pickles.pdf http://repository.unika.ac.id/2091/ |
Daftar Isi:
- The aim of this research was to obtain the map of LAB derived from raw materials (local from Semarang). Mapping of LAB required as an embryo data base of LAB from fermented local food from Indonesia. Samples were collected from Semarang i.e. durian (Durio zibethinus Murr.) from Gunung Pati, edible portion of jackfruit (Artocarpus heterophyllus Lamk.) var. Salak from Gunung Pati, yellow bamboo shoot “betung” (Dendrocalamus mranggen) from Mranggen. After fermentation, microbes from samples (“tempoyak”, “mandai”, and yellow bamboo shoot pickles) were isolated using MRS agar. The microbes identified as LAB by their positive Gram reaction, spore-forming, negative of catalase activity, morphological, physiological and biochemical characteristics. In general, it was found 17 isolates from tempoyak fermentation which were identified as Enterococcus, 15 isolates from “mandai” were identified as Lactobacillus and 21 isolates from yellow bamboo shoot pickles were identified as Lactobacillus. Based on API 20 STREP and API 50 CHL, the results represented that bacteria of each sample were performed to confirm the identification as LAB. This research concluded that the dominant microbes in tempoyak was Enterococcus faecium, in “mandai” and yellow bamboo shoot pickles were Lactobacillus pentosus and in yellow bamboo shoot pickles was Lactobacillus plantarum.