Isolation and Characterization of Lactic Acid Bacteria from Legume Soaking Water of Tempeh Productions

Abstract

The aims of this study were to isolate lactic acid bacteria from legume soaking water and to examine their ability to grow and produce acid in jack bean milk. Lactic acid bacteria were isolated from legume soaking water in five tempeh productions in Special Province of Yogyakarta, Indonesia. The identification of LAB was carried out based on morphological, physiological, and biochemical characteristics. Twenty-nine LAB were obtained, and twelve isolates considered to be homo-fermentative types. Four of these homofermentative isolates which be able to grow at pH 4.4 were further examined of their ability to grow and produce acid in jack bean milk. Biochemical identification using API 50 CH and 50 CHL identified them as Lactobacillus sp. KKNB1, L. plantarum WGK3, L. plantarum WGK4, and L. paracasei WGK5. All those isolates were able to ferment jack bean milk which was marked by an increase of the number of cells (1.07-1.76 log cycle) and decrease of pH value in jack bean milk after fermentation at 37 o C for 24 hours. It means that they could utilize carbon sources and other nutrients in jack bean milk for their growth and metabolic activities. Further study should be done to evaluate the possibility of these isolates for starter cultures in fermentation of jack bean milk.