Exploration of lactic acid bacteria from husk and black rice (Oryza sativa L) of toraja origin

Saldi Hapiwaty, Tuti Handayani Zainal, Hamdayani Lance Abidin, Yuri Pratiwi Utami

Abstract


Lactic acid (LAB) is a bacteria involved in food fermentation and can be used as a probiotic to provide health benefits for those who consume it. This research aims to bring innovation and added value, and improve the community's utilization of probiotics (LAB) from husks and black rice from Toraja. The method used is collecting and processing samples, isolation and purification of LAB, microscopic and macroscopic identification, testing the activity/potential of LAB (Kirby Bauer), and molecular identification of 16S rRNA (sequencing). This study has confirmed that fermented rice has Lactococcus taiwanensis type lactic acid bacteria, while fermented husk is not a type of lactic acid bacteria. Lactococcus taiwanensis bacteria have probiotic potential and can produce antibacterial substances.


Full Text:

PDF

References


Anbalagan, C., Nandabalan, S.K., Sankar, P., Rajaram, P.S., Govindaraj, K., Rupert, S. & Sathyanesan, J. (2024). Postbiotics of naturally fermented synbiotic mixture of rice water aids in promoting colonocyte health. Biomolecules, 14(3). https://doi.org/10.3390/biom14030344

Anumudu, C.K., Miri, T., & Onyeaka, H. (2024). Multifunctional applications of lactic acid bacteria: enhancing safety, quality, and nutritional value in foods and fermented beverages. Foods, 13(23). https://doi.org/10.3390/foods13233714

BRIN. (2022). BRIN - riset mikrobiologi dan bioteknologi BRIN solusi kebutuhan pangan probiotik dan prebiotik. https://brin.go.id/news/110255/riset-mikrobiologi-dan-bioteknologi-brin-solusi-kebutuhan-pangan-probiotik-dan-prebiotik

Ekaptiningrum, K. (2023). Sebagian besar produk probiotik di indonesia masih impor - universitas gadjah mada. https://ugm.ac.id/id/berita/23551-sebagian-besar-produk-probiotik-di-indonesia-masih-impor/

Fauziyah, Z., Nia, L., Julia Nandi, F., Lingga, R., & Helmi, H. (2023). Identifikasi dan potensi probiotik bakteri asam laktat pada pangan fermentasi lokal. Jurnal Bios Logos, 13(2), 54–64. https://doi.org/10.35799/jbl.v13i2.47900

Girma, A., & Aemiro, A. (2021). Antibacterial Activity of lactic acid bacteria isolated from fermented ethiopian traditional dairy products against food spoilage and pathogenic bacterial strains. Journal of Food Quality. https://doi.org/10.1155/2021/9978561

Harini, S., Hafsan, Sahara, Aziz, I.R., & Rahim, R. (2019). ICOST 2019: 1st International conference on science and technology. European Alliance for Innovation, 004. https://www.geneaid.com/sites/default/files/GS15_0.pdf

Jainuddin, Gabriela, R.L., Rezky Ramadhan, N., & Mubarik. (2022). Eksplorasi etnomatematika terhadap makanan khas toraja ethnomathematic exploration of toraja’s special food. Jurnal Aksioma, 11(1), 2745–9241. https://doi.org/10.22487/j24775185.2021.v10.i1.pp-pp

Khairi, N., Hapiwaty, S., Indrisari, M., & Marwati, M. (2023). Activity, formulation and effectiveness of black rice extract (oryza sativa l) gel against staphylococcus aures and escherichia coli bacteria. Jurnal Penelitian Pendidikan IPA, 9(6), 4273–4278. https://doi.org/10.29303/jppipa.v9i6.3914

Khairi, N., Hapiwaty, S., Yusuf, S., & Indrisari, M. (2023). Pengukuran parameter spesifik dan non spesifik ekstrak etanol beras hitam (oryza sativa l. indica) asal toraja. Jurnal Katalisator, 8(2), 464–478.

Lestari, M. (2024). Peningkatan Nutrisi pangan fungsional beras lokal khas toraja utara oryza sativa l. kultivar pare ambo’ hitam berbasis teknologi fermentasi oleh misellium jamur tiram pleurotus spp. 1–32.

Liu, Y., Nawazish, H., Farid, M.S., Abdul Qadoos, K., Habiba, U.E., Muzamil, M., Tanveer, M., Sienkiewicz, M., Lichota, A., & ?opusiewicz, ?. (2024). Health-promoting effects of lactobacillus acidophilus and its technological applications in fermented food products and beverages. Fermentation, 10(8), 1–22. https://doi.org/10.3390/fermentation10080380

Makut, M.D., Owuna, J.E., & Salisu, S.M. (2022). Molecular identification of lactic acid bacteria isolated from fermented rice. AROC in Agriculture, 2(1), 06–11. https://doi.org/10.53858/arocagr02010611

Mangiri, J., Mayulu, N., & Kawengian, S. E.S. (2016). Gambaran kandungan zat gizi pada beras hitam (Oryza sativa L.) kultivar pare ambo sulawesi selatan. Jurnal E-Biomedik, 4(1), 2–6. https://doi.org/10.35790/ebm.4.1.2016.11050

Nasri, Harahap, U., Silalahi, J., & Satria, D. (2021). Antibacterial activity of lactic acid bacteria isolated from dengke naniura of carp (Cyprinus carpio) against diarrhea-causing pathogenic bacteria. Biodiversitas, 22(8), 3098–3104. https://doi.org/10.13057/biodiv/d220802

Paul, C., Mishu, I.D., Miah, M.I., Bari, M.L., Rahman, S.R., & Malek, M.A. (2023). Isolation, identification and probiotic potential of lactic acid bacteria and yeasts from commercial yogurt and homemade non-dairy fermented food “KANJI.” International Journal of Gastronomy and Food Science, 34, 100787. https://doi.org/10.1016/J.IJGFS.2023.100787

Promega. (2019). GO taq green maste mix. Sigma-Aldrich, 281, 1. https://cellgenix.com/products/gmp-scgm/

Rahayu, H.M., & Setiadi, A.E. (2023). Isolation and characterization of indigenous lactic acid bacteria from pakatikng rape, dayak’s traditional fermented food. Jurnal Penelitian Pendidikan IPA, 9(2), 920–925. https://doi.org/10.29303/jppipa.v9i2.2801

Santoso, I., Fadhilah, Q.G., Maryanto, A.E., Dwiranti, A., Wang, P., Al-Rais, M.F., & Sigar, I.M. (2023). Characteristics of isolated lactic acid bacilli bacteria from black glutinous rice (Oryza sativa L.) tapai and its antimicrobial activity in mung bean (Vigna radiata L.) milk. Kuwait Journal of Science, October, 100161. https://doi.org/10.1016/j.kjs.2023.12.001

Saryono, Ismawati, Pratiwi, N.W., Devi, S., Sipayung, M.Y., & Suraya, N. (2023). Isolation and identification of lactic acid bacteria from traditional food sarobuong of Kuantan Singingi District, Riau, Indonesia. Biodiversitas, 24(4), 2201–2206. https://doi.org/10.13057/biodiv/d240432

Seo, M.J., Won, S.M., Kwon, M.J., Song, J.H., Lee, E.B., Cho, J.H., Park, K.W., & Yoon, J.H. (2023). Screening of lactic acid bacteria with anti-adipogenic effect and potential probiotic properties from grains. Scientific Reports, 13(1), 1–10. https://doi.org/10.1038/s41598-023-36961-0

Shafique, B., Ranjha, M.M.A.N., Murtaza, M.A., Walayat, N., Nawaz, A., Khalid, W., Mahmood, S., Nadeem, M., Manzoor, M.F., Ameer, K., Aadil, R.M., & Ibrahim, S.A. (2023). Recent trends and applications of nanoencapsulated bacteriocins against microbes in food quality and safety. Microorganisms, 11(1). https://doi.org/10.3390/microorganisms11010085

Teul, S.M., Rahmawati, R., & Ifadatin, S. (2023). Identification of lactic acid bacteria from fermented kimchi sawi ansabi (Brassica juncea L.) using phenotypic similarities. Jurnal Biologi Tropis, 23(4), 50–60. https://doi.org/10.29303/jbt.v23i4.5315




DOI: https://doi.org/10.31932/jpbio.v10i2.5529

Article Metrics

Abstract view : 27 times
PDF - 12 times

Refbacks

  • There are currently no refbacks.


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