Identification of Lactic Acid Bacteria in Traditional Fermented Rejang Shoot 'Lemea'

DOI

10.2991/icihc-18.2019.52How to use a DOI?

Keywords

Lactobacillus plantarum strain C410L1, and Lactobacillus rossiae strain LS6

Abstract

Lemea is one of the traditional fermented foods of the Rejang Tribe in Bengkulu Province, Indonesia, which has the potential to be used as a probiotic. Caused by Lemea fermentation which utilizes a number of lactic acid bacteria. The process of processed lemea by fermentation produces several types of lactic acid bacteria (BAL) which can be used as probiotics. The purpose of this study is to determine the type of BAL found in the final product of Lemea. Identification of types of lactic acid bacteria using Taba bamboo shoots and Betok fish (Anabas testudineus) obtained from Rejang Lebong District in Bengkulu Province. Analysis of the type of lactic acid bacteria was applied using PCR (Polymerase Chain Reaction), followed by analysis of fragment sequences of the 16S rRNA gene base sequence and then compared with DNA registered in the gene bank in the BLAST program. Sequencing results showed that there were 2 types of BAL isolates found in lemea fermentation products (610.R.4530 A and 610.R.4530 B), namely Lactobacillus plantarum strain C410L1 and Lactobacillus rossiae strain LS6 with query values

Copyright

© 2019, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Yenni Okfrianti
AU  - Darwis
AU  - Ayu Pravita Sari
PY  - 2019/04
DA  - 2019/04
TI  - Identification of Lactic Acid Bacteria in  Traditional Fermented Rejang Shoot 'Lemea'
BT  - Proceedings of the 1st International Conference on Inter-professional Health Collaboration (ICIHC 2018)
PB  - Atlantis Press
SP  - 237
EP  - 240
SN  - 2468-5739
UR  - https://doi.org/10.2991/icihc-18.2019.52
DO  - 10.2991/icihc-18.2019.52
ID  - Okfrianti2019/04
ER  -