Characterization of Lactic Acid Bacteria from Chao Pangkep Food Fermentation Products

Iswan Ardeni; Ade  Irma; Juniati binti  Lukman

doi:10.34310/jbsh.v2.i2.235

Authors

Iswan Ardeni Program Studi Sains Biomedis, Fakultas Teknologi Kesehatan, Universitas Megarezky, Manggala, Makassar, 90234, Indonesia Author
Ade Irma Program Studi Proteksi Tanaman, Fakultas Pertanian, Universitas Lambung Mangkurat, Jl. Jend. A. Yani Km. 35,5, Banjarbaru, Kalimantan Selatan, 70714, Indonesia Author
Juniati binti Lukman Program Studi Sains Biomedis, Fakultas Teknologi Kesehatan, Universitas Megarezky, Manggala, Makassar, 90234, Indonesia Author

DOI:

https://doi.org/10.34310/jbsh.v2.i2.235

Keywords:

Lactic Acid Bacteria, Chao Pangkep, Phenotypic Characterization, Traditional Fermentation, Probiotics

Abstract

Background: Chao is a traditional fermented product from Pangkep Regency, South Sulawesi, made from a mixture of fish, rice, and salt. This fermentation process produces a population of lactic acid bacteria (LAB) that contributes to preservation, flavor formation, and potential probiotic activity, yet the phenotypic characteristics of LAB from Chao Pangkep have not been widely studied. Objective: This study aimed to isolate and characterize LAB from Chao Pangkep based on colony morphology, cell morphology, Gram staining, and biochemical and physiological tests. Methods: LAB were isolated from Chao samples using a serial dilution method on MRS agar containing 0.5% CaCO3, followed by incubation at 37°C for 48 hours. Pure isolates were characterized through colony and cell morphology observation, Gram staining, and catalase, TSIA, citrate, motility, indole, methyl red, Voges-Proskauer, and acid-tolerance tests. Data were analyzed descriptively without inferential statistics, consistent with the exploratory design. Results: Sixteen isolates with uniform colony morphology (round, white, entire margin, convex elevation, small size) were obtained. Nine isolates (56.2%) were Gram-positive and 14 isolates (87.5%) were catalase-negative, both typical LAB traits. All isolates fermented glucose (100%), while lactose and sucrose were each fermented by 6 isolates (37.5%). Five isolates (31.2%) tolerated acidic conditions and 7 isolates (43.8%) gave a positive methyl red result. Conclusion: Chao Pangkep is a source of local LAB with a diverse phenotypic and biochemical profile. Some isolates showed trait combinations consistent with the genus Lactobacillus, although definitive species identification requires molecular confirmation in future research.

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