Isolation and Characterization of Lactic Acid Bacteria Isolates from Traditional Sambas Pekasam Based on Lundu Fish and Milkfish
Abstract
Background: Pekasam, or Bekasam, is a fermented fish product that can potentially produce lactic acid bacteria (LAB). This study aims to isolate and characterize LAB from Pekasam from Sambas Regency. TPC results on MRS media showed that Pekasam from Sambas Regency can potentially contain LAB with a total colony of 107 CFU/g. The isolates were identified for their colony and cell shape so that three selected isolates were obtained, namely SB1(1), SB3(1), and SB3. Methods: Isolates were characterized for proteolytic activity, hemolytic activity, low pH tolerance, tolerance to the presence of bile salts, carbohydrate metabolism, and potential antimicrobial activity. All isolates had round colonies, convex or raised surfaces, flat edges, milky white, rod-shaped cells, and were classified as gram-positive bacteria. Results: All isolates showed proteolytic activity, ɤ-hemolysis, had low pH tolerance with viability <60% at pH 2 and 3, were resistant to bile salts with viability <73% at NaDC concentrations of 0.2 and 0.4 mmol, were able to metabolize carbohydrates and had antimicrobial activity. The selected isolates were identified as Lactobacillus species and were homofermentative. Conclusion: The three selected isolates can potentially be homofermentative LAB of Lactobacillus species.
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References
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Jermen, M., Fassil, A., & Anteneh, T. (2015). Evaluation of the antagonistic effect of six mixed cultures of lactic acid bacteria, isolated from the Ethiopian fermented milk ergo, against some foodborne pathogens. African Journal of Microbiology Research, 9(29), 1789–1797. https://doi.org/10.5897/AJMR2015.7504
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Marantika, N. A., Haryati, S., & Sudjatinah, S. (2020). Konsentrasi garam terhadap sifat kimia, fisik dan organoleptik Bekasam ikan kurisi (Nemipterus nemathopHorus). Jurnal Teknologi Pangan Dan Hasil Pertanian, 15(1), 40–46. https://doi.org/10.26623/jtpHp.v13i1.1845
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Megur, A., Daliri, E. B. M., Balnionytė, T., Stankevičiūtė, J., Lastauskienė, E., & Burokas, A. (2023). In vitro screening and characterization of lactic acid bacteria from Lithuanian fermented food with potential probiotic properties. Frontiers in Microbiology, 14. https://doi.org/10.3389/FMICB.2023.1213370/FULL
Monika, Savitri, Kumar, V., Kumari, A., Angmo, K., & Bhalla, T. C. (2017). Isolation and characterization of lactic acid bacteria from traditional pickles of Himachal Pradesh, India. Journal of Food Science and Technology, 54(7), 1945–1952. https://doi.org/10.1007/S13197-017-2629-1
Mulaw, G., Tessema, T., Muleta, D., & Tesfaye, A. (2019). In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products. International Journal of Microbiology, 1–11. https://doi.org/10.1155/2019/7179514
Navarrete-Bolaños, J. L. (2012). Improving traditional fermented beverages: How to evolve from spontaneous to directed fermentation. Engineering in Life Sciences, 12(4), 410–418. https://doi.org/10.1002/elsc.201100128
Nofiani, R., Sarwiyati, S., Ardiningsih, P., & Adhitiyawarman, A. (2022). Characteristics of Lactic Acid Bacteria isolated from traditional fermented fish. Biodiversitas Journal of Biological Diversity, 23(11), 5662–5669. https://smujo.id/biodiv/article/view/11368
Reda, F., Hussein, B., & Enan, G. (2018). Selection and Characterization of Two Probiotic Lactic Acid Bacteria Strains to be used as Starter and Protective Cultures for Food Fermentations. Journal of Pure & Applied Microbiology, 12(3), 1499–1513. https://doi.org/10.22207/JPAM.12.3.55
Saithong, P., Panthavee, W., Boonyaratanakornkit, M., & Sikkhamondhol, C. (1998). Fermentation and spoilage of som-fak, a Thai low-salt fish product. Trop. Sci., 38(5), 105–112. https://doi.org/10.1016/J.JBIOSC.2010.06.004
Saputri, N. E., Dhayan, R., Harsanti, B. R., Putri, D. M., & Fadly, D. (2021). Total Fenol dan Aktivitas Anti-Inflamasi Jamur Sawit (Volvariella sp). Poltekita : Jurnal Ilmu Kesehatan, 15(3), 295–300. https://doi.org/10.33860/jik.v15i3.637
Saryono, S., Ismawati, I., Pratiwi, N., Devi, S., Sipayung, M., & Suraya, N. (2023). Isolation and identification of lactic acid bacteria from traditional food sarobuong of Kuantan Singingi District, Riau, Indonesia. Biodiversitas Journal of Biological Diversity, 22(4), 2201–2206. https://smujo.id/biodiv/article/view/12879
Setiarto, R., & Widhyastuti, N. (2016). Pengaruh Fermentasi Bakteri Asam Laktat Lactobacillus plantarum B307 Terhadap Kadar Proksimat dan Amilografi Tepung Taka Modifikasi (Tacca leontopetaloides) (Effect of Lactic Acid Bacteria Fermentation Lactobacillus plantarum B307 to Proximate Levels and AmylograpHy Modified Tacca Flour (Tacca leontopetaloides)). Jurnal Ilmu Pertanian Indonesia (JIPI), 21(1), 7–12. https://doi.org/10.18343/jipi.21.1.7
Syarifah, S., & Huda, I. (2016). Pengaruh Kuantitas Garam Terhadap Kualitas Bekasam. Jurnal Biota, 2(2), 157. https://openrecruitment.radenfatah.ac.id/index.pHp/biota/article/view/736
Villa, T., & Veiga-Crespo, P. (2014). Antimicrobial Compounds. Current Strategies and Alternatives. http://dx.doi.org/10.1007/978-3-642-40444-3
Wanger, A. (2007). Disk diffusion test and gradient methodologies. Antimicrobial Susceptibility Testing Protocols, 53–73. http://dx.doi.org/10.1201/9781420014495.ch3
Wasis, N., Antara, N., & Gunam, I. (2016). Studi Viabilitas Isolat Bakteri Asam Laktat Yang Diisolasi Dari Asinan Rebung Bambu Tabah Terhadap pH Rendah Dan Garam. Jurnal Rekayasa Dan Manajemen Agroindustri, 7(1), 1-10. https://doi.org/10.24843/JRMA.2019.v07.i01.p01
Wong, B. K. J., McGregor, N. R., Butt, H. L., Knight, R., Liu, L. Y., & Darby, I. B. (2016). Association of clinical parameters with periodontal bacterial haemolytic activity. Journal of Clinical Periodontology, 43(6), 503–511. https://doi.org/10.1111/JCPE.12554
Yufidasari, H., Nursyam, H., & Della, G. J. (2021). Isolasi Bakteri Asam Laktat dari Bekasam Ikan Patin dan Potensi Antimikrobanya terhadap Beberapa Bakteri Patogen. Journal of Fisheries and Marine Research, 5(3), 578–585. https://doi.org/10.21776/ub.jfmr.2021.005.03.10
Zhang, Q., Li, X., Zhao, M., & Yu, Z. (2016). Lactic acid bacteria strains for enhancing the fermentation quality and aerobic stability of Leymus chinensis silage. Grass and Forage Science, 71(3), 472–481. https://doi.org/10.1111/GFS.12190
Bindu, A., & Lakshmidevi, N. (2021). Identification and in vitro evaluation of probiotic attributes of lactic acid bacteria isolated from fermented food sources. Archives of Microbiology, 203(2), 579–595. https://doi.org/10.1007/S00203-020-02037-0
Boags, A., Hsu, P. C., Samsudin, F., Bond, P. J., & Khalid, S. (2017). Progress in Molecular Dynamics Simulations of Gram-Negative Bacterial Cell Envelopes. Journal of Physical Chemistry Letters, 8(11), 2513–2518. https://doi.org/10.1021/ACS.JPCLETT.7B00473
Buron-Moles, G., Chailyan, A., Dolejs, I., Forster, J., & Milks, M. H. (2019). Uncovering carbohydrate metabolism through a genotype-pHenotype association study of 56 lactic acid bacteria genomes. Applied Microbiology and Biotechnology, 103(7), 3135–3152. https://doi.org/10.1007/s00253-019-09701-6
De, M., Moreno, L., Pérez, D., García, T., & Mellado, E. (2013). HalopHilic bacteria as a source of novel hydrolytic enzymes. Mdpi, 3(1), 38–51. https://doi.org/10.3390/life3010038
Detha, A., Datta, F. U., Beribe, E., Foeh, N., & Ndaong, N. (2019). Karakteristik bakteri asam laktat yang diisolasi dari susu kuda sumba. Jurnal Kajian Veteriner, 7(1), 85–92. https://doi.org/10.35508/jkv.v7i1.1058
Devappa, V., Sangeetha, C. G., Vinay, M. R., Snehalatharani, A., Jhansirani, N., & Srinivas, P. (2021). Postharvest Diseases of Tomato and Their Management. Postharvest Handling and Diseases of Horticultural Produce, 327–336. http://dx.doi.org/10.1201/9781003045502-28
Eggleston, G. (2018). Positive aspects of cane sugar and sugar cane derived products in food and nutrition. Journal of Agricultural and Food Chemistry, 66(16), 4007–4012. https://doi.org/10.1021/acs.jafc.7b05734
Ekantari, N., Marsono, Y., Pranoto, Y., & Harmayani, E. (2017). Pengaruh Media Budidaya Menggunakan Air Laut dan Air Tawar terhadap Sifat Kimia dan Fungsional Biomassa Kering (Spirulina platensis). Agritech, 37(2), 173–182. https://doi.org/10.22146/agritech.10843
Gunkova, P. I., Buchilina, A. S., Maksimiuk, N. N., Bazarnova, Y. G., & Girel, K. S. (2021). Carbohydrate fermentation test of lactic acid starter cultures. IOP Conference Series: Earth and Environmental Science. https://doi.org/10.1088/1755-1315/852/1/012035
Gupta, S., Mohanty, U., & Majumdar, R. K. (2021). Isolation and Characterization of Lactic Acid Bacteria from Traditional Fermented Fish Product Shidal of India With Reference to Their Probiotic Potential. Lwt, 146(1):111641 http://dx.doi.org/10.1016/j.lwt.2021.111641
Haghshenas, B., Nami, Y., Almasi, A., Abdullah, N., Radiah, D., Rosli, R., & Khosroushahi, A. Y. (2017). Isolation and characterization of probiotics from dairies. Iranian Journal of Microbiology, 9(4), 234-243. Retrived from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5723976/
Harnentis, H., Marlida, Y., Nur, Y., Wizna, W., Santi, M., Septiani, N., & Huda, N. (2020). Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia. Veterinary World, 9(4), 1922-1927. https://doi.org/10.14202/vetworld.2020.1922-1927
Ida Muryany, M., Ina Salwany, M., Ghazali, A., Hing, H., & Nor Fadilah, R. (2017). Identification and characterization of the Lactic Acid Bacteria isolated from Malaysian fermented fish (Pekasam). International Food Research Journal, 24(2), 868–875.
Jermen, M., Fassil, A., & Anteneh, T. (2015). Evaluation of the antagonistic effect of six mixed cultures of lactic acid bacteria, isolated from the Ethiopian fermented milk ergo, against some foodborne pathogens. African Journal of Microbiology Research, 9(29), 1789–1797. https://doi.org/10.5897/AJMR2015.7504
Kieliszek, M., Pobiega, K., Piwowarek, K., Kot, A. M., & Janecek, S. (2021). Characteristics of the proteolytic enzymes produced by lactic acid bacteria. Molecules, 26(7), 1858. https://doi.org/10.3390/molecules
Lincoln, L., & More, S. S. (2017). Bacterial invertases: Occurrence, production, biochemical characterization, and significance of transfructosylation. Journal of Basic Microbiology, 57(10), 803–813. https://doi.org/10.1002/JOBM.201700269
Marantika, N. A., Haryati, S., & Sudjatinah, S. (2020). Konsentrasi garam terhadap sifat kimia, fisik dan organoleptik Bekasam ikan kurisi (Nemipterus nemathopHorus). Jurnal Teknologi Pangan Dan Hasil Pertanian, 15(1), 40–46. https://doi.org/10.26623/jtpHp.v13i1.1845
Matondang, S. E. (2022). Perbandingan Kadar Protein Ikan Air Tawar Dan Ikan Air Laut. LAVOISIER: Chemistry Education Journal, 1(1), 9–16. https://pdfs.semanticscholar.org/29f1/28253642d3beb0efe0622bdbb88b4a057885.pdf
Matti, A., Utami, T., Hidayat, C., & S. Rahayu, E. (2019). Isolation, Screening, and Identification of Proteolytic Lactic Acid Bacteria from Indigenous Chao Product. Journal of Aquatic Food Product Technology, 28(7), 781–793. https://doi.org/10.1080/10498850.2019.1639872
Megur, A., Daliri, E. B. M., Balnionytė, T., Stankevičiūtė, J., Lastauskienė, E., & Burokas, A. (2023). In vitro screening and characterization of lactic acid bacteria from Lithuanian fermented food with potential probiotic properties. Frontiers in Microbiology, 14. https://doi.org/10.3389/FMICB.2023.1213370/FULL
Monika, Savitri, Kumar, V., Kumari, A., Angmo, K., & Bhalla, T. C. (2017). Isolation and characterization of lactic acid bacteria from traditional pickles of Himachal Pradesh, India. Journal of Food Science and Technology, 54(7), 1945–1952. https://doi.org/10.1007/S13197-017-2629-1
Mulaw, G., Tessema, T., Muleta, D., & Tesfaye, A. (2019). In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products. International Journal of Microbiology, 1–11. https://doi.org/10.1155/2019/7179514
Navarrete-Bolaños, J. L. (2012). Improving traditional fermented beverages: How to evolve from spontaneous to directed fermentation. Engineering in Life Sciences, 12(4), 410–418. https://doi.org/10.1002/elsc.201100128
Nofiani, R., Sarwiyati, S., Ardiningsih, P., & Adhitiyawarman, A. (2022). Characteristics of Lactic Acid Bacteria isolated from traditional fermented fish. Biodiversitas Journal of Biological Diversity, 23(11), 5662–5669. https://smujo.id/biodiv/article/view/11368
Reda, F., Hussein, B., & Enan, G. (2018). Selection and Characterization of Two Probiotic Lactic Acid Bacteria Strains to be used as Starter and Protective Cultures for Food Fermentations. Journal of Pure & Applied Microbiology, 12(3), 1499–1513. https://doi.org/10.22207/JPAM.12.3.55
Saithong, P., Panthavee, W., Boonyaratanakornkit, M., & Sikkhamondhol, C. (1998). Fermentation and spoilage of som-fak, a Thai low-salt fish product. Trop. Sci., 38(5), 105–112. https://doi.org/10.1016/J.JBIOSC.2010.06.004
Saputri, N. E., Dhayan, R., Harsanti, B. R., Putri, D. M., & Fadly, D. (2021). Total Fenol dan Aktivitas Anti-Inflamasi Jamur Sawit (Volvariella sp). Poltekita : Jurnal Ilmu Kesehatan, 15(3), 295–300. https://doi.org/10.33860/jik.v15i3.637
Saryono, S., Ismawati, I., Pratiwi, N., Devi, S., Sipayung, M., & Suraya, N. (2023). Isolation and identification of lactic acid bacteria from traditional food sarobuong of Kuantan Singingi District, Riau, Indonesia. Biodiversitas Journal of Biological Diversity, 22(4), 2201–2206. https://smujo.id/biodiv/article/view/12879
Setiarto, R., & Widhyastuti, N. (2016). Pengaruh Fermentasi Bakteri Asam Laktat Lactobacillus plantarum B307 Terhadap Kadar Proksimat dan Amilografi Tepung Taka Modifikasi (Tacca leontopetaloides) (Effect of Lactic Acid Bacteria Fermentation Lactobacillus plantarum B307 to Proximate Levels and AmylograpHy Modified Tacca Flour (Tacca leontopetaloides)). Jurnal Ilmu Pertanian Indonesia (JIPI), 21(1), 7–12. https://doi.org/10.18343/jipi.21.1.7
Syarifah, S., & Huda, I. (2016). Pengaruh Kuantitas Garam Terhadap Kualitas Bekasam. Jurnal Biota, 2(2), 157. https://openrecruitment.radenfatah.ac.id/index.pHp/biota/article/view/736
Villa, T., & Veiga-Crespo, P. (2014). Antimicrobial Compounds. Current Strategies and Alternatives. http://dx.doi.org/10.1007/978-3-642-40444-3
Wanger, A. (2007). Disk diffusion test and gradient methodologies. Antimicrobial Susceptibility Testing Protocols, 53–73. http://dx.doi.org/10.1201/9781420014495.ch3
Wasis, N., Antara, N., & Gunam, I. (2016). Studi Viabilitas Isolat Bakteri Asam Laktat Yang Diisolasi Dari Asinan Rebung Bambu Tabah Terhadap pH Rendah Dan Garam. Jurnal Rekayasa Dan Manajemen Agroindustri, 7(1), 1-10. https://doi.org/10.24843/JRMA.2019.v07.i01.p01
Wong, B. K. J., McGregor, N. R., Butt, H. L., Knight, R., Liu, L. Y., & Darby, I. B. (2016). Association of clinical parameters with periodontal bacterial haemolytic activity. Journal of Clinical Periodontology, 43(6), 503–511. https://doi.org/10.1111/JCPE.12554
Yufidasari, H., Nursyam, H., & Della, G. J. (2021). Isolasi Bakteri Asam Laktat dari Bekasam Ikan Patin dan Potensi Antimikrobanya terhadap Beberapa Bakteri Patogen. Journal of Fisheries and Marine Research, 5(3), 578–585. https://doi.org/10.21776/ub.jfmr.2021.005.03.10
Zhang, Q., Li, X., Zhao, M., & Yu, Z. (2016). Lactic acid bacteria strains for enhancing the fermentation quality and aerobic stability of Leymus chinensis silage. Grass and Forage Science, 71(3), 472–481. https://doi.org/10.1111/GFS.12190
Authors
Maherawati, & Simamora, C. J. K. (2025). Isolation and Characterization of Lactic Acid Bacteria Isolates from Traditional Sambas Pekasam Based on Lundu Fish and Milkfish. BIOEDUSCIENCE, 9(1), 129–139. https://doi.org/10.22236/jbes/15787
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