Potential of dadiah kapau from Agam District, West Sumatra, Indonesia as a source of probiotics for health




Abstract. Roza E, Aritonang SN, Yellita Y, Susanty H, Rizqan, Pratama YE. 2021. Potential of dadiah kapau from Agam District, Indonesia as a source of probiotics for health. Biodiversitas 23: 564-571. Dadiah is a fermented product of buffalo milk prepared in a bamboo container as a traditional food in the Minangkabau tribe of West Sumatra, Indonesia. This study aimed to identify lactic acid bacteria that are potentially probiotics from dadiah products. The method used in this research includes an experimental survey with descriptive data analysis. The dadiah used in this study was taken from dadiah breeders and processors in Nagari Kapau, Agam District, West Sumatra, Indonesia. Tests for selection of probiotic candidates included macroscopic and microscopic observations, catalase test, fermentative type, resistance to gastric acid (pH 3), resistance to bile salts, antimicrobial activity using test bacteria Escherichia coli O157, Staphylococcus aureus, Listeria monocytogenes and Salmonella sp. Molecular identification was carried out by using 16S rRNA to determine the relationship of species using MEGA version 7.0 application. The study results revealed that the total colonies of dadiah kapau lactic acid bacteria were 128 x 108 CFU/g, and 12 isolates were obtained from the isolation results. Catalase negative for 12 isolates and 9 homofermentative types and 3 including heterofermentative types. Tests for resistance to gastric acid (pH 3) and bile salt resistance, the best viability was 84.61% and 86.51% respectively. The best antimicrobial activity showed a clear zone against the test bacteria E. coli O157, S. aureus, L. monocytogenes, and Salmonella sp. The phylogenetic analysis of the sequencing results shows that the dadiah kapau lactic acid bacteria are closely related to Lactobacillus plantarum.


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