Identification and probiotic characteristics of lactic acid bacteria isolated from Indonesian local beef

Abstract

Functional foods are food that can improve health by providing1 benefit beyond that of the basic nutritional value. Probiotics are included as component of functional foods. Probiotics are living microorganisms which when administered in adequate amounts confer a healthy benefit on the host. The research aim was to identify and characterize as probiotic of Indonesian Lactic Acid Bacteria (LAB) that isolated from fresh beef derived from traditional market around Bogor, West Java, Indonesia. The results showed that the 16S rRNA gene could be amplified by PCR (Polymerase Chain Reaction) to get single band with designed primer. Identification by 16S rRNA gene sequencing of 20 isolates showed that 11 isolates were identified as Lactobacillus plantarum, 6 isolates as Lactobacillus acidophilus, 2 isolates as Pediococcus pentosaceus and 1 isolate as Enterococcus faecium. The twenty LAB isolates showed different ability to survive under simulated gastrointestinal conditions. Only 10 isolates could survive well at pH 2.0 (survival rate over than 50%) and the population increased at pH 2.5, 3.2 and 7.2. The ten LAB isolates i.e., 7 strains of L. plantarum 1B1, 1A5, 2D1, 1C4, 2B1, 2B2, 2C12 and 3 strains of L. acidophilus 2B4, 2C2 and 1A32 demonstrated other important probiotic characteristics including survival ability at 0.5% bile salt, antibacterial activities and had good coaggregationcapabilities against the tested pathogenic bacteria {Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 14028, enteropathogenic Escherichia coZi/EPEC and Staphylococcus aureus ATCC 25923) by in vitro analysis.