The profile analysis of lactic acid bacteria (Lab) from sumbawa white honey and its potential producing antibacterial compounds

Abstract

Honey acts as an antibacterial without side effects, and also contains antiseptic substances which function to inhibit bacterial growth. This study aimed to isolate the Lactic Acid Bacteria (LAB) in Sumbawa white honey and the bioactive compounds produced as pathogenic antibacteria. The 1st stage in this study was the isolation of lactic acid bacteria (LAB) in Sumbawa white honey, then continued with a grading test, morphological test, catalase test, methyl red test, and the last test, namely the antimicrobial test against 5 pathogenic bacteria (Salmonellatyhposa, Staphylococcus aureus, Escherichia coli, Enterobacter ludwigii, and Leclerciaadecarboxylata). Data analysis was performed using the Analysis of variance (ANOVA) test at a confidence level of 0.05 with SPSS 24. Based on the results of sequencing analysis, it was found that the 5 selected isolates were Enterococcus faecium species. The Enterococcus faecium species obtained from the sequencing results had different strains. The accession numbers of the 5 Enterococcus faecium were: Isolate-03 with a percentage of 97.29 % (accession number: KU324920.1), Isolate-07 has a percent identity of 97.36 % (accession number: MF108201.1), Isolate-09 of 97.73 % (accession number: CP041261.3), Isolate-20 with a percentage of 96.40 % (accession number: MN511819.1), and Isolate-24 with a percentage of 98.61 % (accession number: KM495938.1). These isolates can inhibit the growth of all tested pathogenic bacteria treated with 100 % LAB metabolites and were not significantly different (p > 0.05) compared to a positive control (Ampicillin).