Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia

Dadih samples from two different origins (Kamang and Gadut in West Sumatra) manufactured with different methods (back-slopping or spontaneous fermentation) were evaluated for the diversity of lactic acid bacteria (LAB). Four dadih samples manufactured with two different fermentation methods were obt...

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Bibliographic Details
Published in:Veterinary World 2019-06, Vol.12 (6), p.823-829
Main Authors: Wirawati, Chandra Utami, Sudarwanto, Mirnawati Bachrum, Lukman, Denny Widaya, Wientarsih, Ietje, Srihanto, Eko Agus
Format: Article
Language:English
Subjects:
Analysis
back-slopping
Bacteria
Carbohydrates
dadih
EDTA
Fermentation
Genes
Lactic acid
Lactic acid bacteria
Lactobacillus
Lactobacillus plantarum
Lactococcus lactis
Pediococcus pentosaceus
Population studies
RNA
rRNA 16S
spontaneous fermentation
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Summary:Dadih samples from two different origins (Kamang and Gadut in West Sumatra) manufactured with different methods (back-slopping or spontaneous fermentation) were evaluated for the diversity of lactic acid bacteria (LAB). Four dadih samples manufactured with two different fermentation methods were obtained from Kamang and Gadut regions. Both genotypic and phenotypic characteristic (16S rRNA partial gene sequence analysis and carbohydrate fermentation profile) were used to analyze the diversity of dadih LAB population. This study showed that LAB count in back-slopping fermented dadih was one log cycle higher than spontaneous fermented dadih. LAB isolates from the two regions were divided into three genera, namely , , and . Sequencing results showed that 41.6% (five isolates) were identified as ssp. , 25% (three isolates) were identified as ssp. , 16.6% (two isolates) were identified as . ssp. , and 8.3% (one isolate each) were identified as and . Five species were determined in back-slopping fermented dadih, i.e., ssp. , ssp. , ssp. , , and . On the other hand, spontaneous fermented dadih only contained three different species, namely ssp. , ssp. , and ssp. . This research showed that back-slopping fermentation offers greater abundance and diversity compared to spontaneous fermentation in dadih.
ISSN:0972-8988
2231-0916
DOI:10.14202/vetworld.2019.823-829