Molecular identification of lactic acid bacteria from "budu" of West Sumatera, Indonesia, as a potential probiotic

"Budu" is a traditional food made from fermented fish. It originates from coastal area of West Sumatra, Indonesia. The basic material of budu is mackerel (Scomberomorus commerson), which is fermented, salted, and dried. Budu is mostly found in Padang Pariaman, Agam, and Pasaman and has the potential to become a local feedstock based probiotic. The aim of this study is to identify lactic acid bacteria contained in budu, which act as a probiotic. Identification of lactic acid bacteria (LAB) was carried out with the help of using specific media, namely MRS Agar, antimicrobial activity using test bacteria Escherichia coli O157, Sthaphylococcus aureus, and Listeria monocytogeneses bacteria. Lactic acid bacteria of budu were isolated molecularly using 16S rRNA gene as marker and 27F and 1429R as primers. This study used four isolates from different locations in Padang Pariaman Regency. The method used in the research is sure with descriptive data analysis. The results obtained from this study were rod-shaped lactic acid bacteria, catalase negative, and included in the homofermentative type. The antimicrobial activity showed that the lactic acid bacteria obtained were able to inhibit the pathogenic bacteria E. coli, S. aureus, and L. monocytogenes, based on the phyloenetic analysis the bacteria obtained were closely related to Lactobacillus brevis.