Diversity of lactic acid bacterial in inasua fermentation

is one of the traditional fermented fish products in Maluku, Indonesia. There are two types of , i.e. with and without sap. The research aimed to study the succession of lactic acid bacteria (LAB) during fermentation and microbial composition in . The sample of was taken from two traditional produce...

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Bibliographic Details
Published in:Iranian journal of microbiology 2018-10, Vol.10 (5), p.314-323
Main Authors: Mahulette, Ferymon, Mubarik, Nisa Rachmania, Suwanto, Antonius, Widanarni
Format: Article
Language:English
Subjects:
Denaturing gradient gel electrophoresis
Dominance index
Fermented fish
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Succession
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Summary:is one of the traditional fermented fish products in Maluku, Indonesia. There are two types of , i.e. with and without sap. The research aimed to study the succession of lactic acid bacteria (LAB) during fermentation and microbial composition in . The sample of was taken from two traditional producers in Layeni village, Ceram Island. The diversity of lactic acid bacteria was analyzed based on the 16S rRNA gene sequence. The succession of lactic acid bacteria was strongly influenced by the physicochemical characteristics during fermentation. was found dominant in both fermentation processes. At end of fermentation, was still found dominant in with sap while without sap was dominated by . In addition, (LAB) was found only in with sap. The result of Denaturing Gradient Gel Electrophoresis (DGGE) revealed that was the dominant bacteria in with sap while was dominant in without sap. with sap was found with higher bacterial diversity index and lower evenness and dominance indices, as well as more complex LAB succession pattern during fermentation and bacterial composition, as opposed to without sap.
ISSN:2008-3289
2008-4447