Identification of Lactic Acid Bacteria in Traditional Rejang Fermented Food (Lemea)

Okfrianti, Yenni and Darwis, Darwis and Ayu, Pravita Sari (2019) Identification of Lactic Acid Bacteria in Traditional Rejang Fermented Food (Lemea). Advances in Health Sciences Research (AHSR), 14. pp. 237-240. ISSN 2468-5739

	Text Artikel Identification of Lactic Acid Bacteria in Traditional Rejang Fermented Food (Lemea).pdf Download (214kB)
	Text Similarity Identification of Lactic Acid Bacteria in Traditional Rejang Fermented Food (Lemea).pdf Download (1MB)

Abstract

—Lemea is a traditional fermented Rejang food, Lemea potential can be used as a functional food to support health. 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 two 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 of 100% and 99% respectively. Based on the above results it was concluded that lemea has the potential as a probiotic food because it c

Actions (login required)

View Item