Isolation and Identification of Lactic Acid Bacteria from Fermented Buffalo Milk (Dadih) Originated from Kerinci District, Jambi Province of Sumatera, Indonesia

Abstract

Dadih is a traditional fermented buffalo milk that originated from the region of Sumatra, particularly in the province of West Sumatera, Riau, and Jambi. This popular Indonesian beverage contains Lactic Acid Bacteria (LAB), which has been proven to lower cholesterol levels and prevent cancer. In this study, LAB in dadih was isolated using the Man Rogosa Sharge (MRS) medium. The isolates were then identified based on their morphology, physiology, and biochemical properties. The tests conducted include; gram staining, spore staining, growth in different temperatures, growth in different salt concentrations, catalase test, ammonia production from arginine, diacetyl and acetoin production, reaction in milk litmus, carbon dioxide production from glucose, dextran production from sucrose, and carbohydrates fermentation. Furthermore, confirmatory testing was carried out using the 16S rRNA molecular identification technique, to determine the species level. Out of the 29 identified species, 5 isolates were identified as Lactobacillus plantarum and 1 isolate, Lactobacillus delbrueckii.