Molecular Identification and Antimicrobial Potency of Probiotic Lactic Acid Bacteria Pado (Fish Fermentation) Nagari Balingka IV Koto District-West Sumatra as a Functional Food
Pado , indigenous cuisine from the region of West Sumatera, is a mixture of fish with the meat seed of Simuang ( Pangium edule Reinw) and grated coconut fermented for 4-8 days. Pado is thought to contain lactic acid bacteria (LAB) activity used as a probiotic-producing functional food which is good...
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| Veröffentlicht in: | IOP conference series. Earth and environmental science 2023-06, Vol.1188 (1), p.12039 |
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| creator | Anisah Harun, H Jannah, H Amelia, R Purwati, E |
| description | Pado
, indigenous cuisine from the region of West Sumatera, is a mixture of fish with the meat seed of
Simuang
(
Pangium edule
Reinw) and grated coconut fermented for 4-8 days.
Pado
is thought to contain lactic acid bacteria (LAB) activity used as a probiotic-producing functional food which is good nutritional value. Based on it,
Pado
had the potency to improve the economy which had a good impact on regional development. This aims to decide the molecular identifications and antimicrobial activity of LAB as probiotics contain in
Pado
that are useful as functional foods. The sample used as material for this research is
Pado
from Nagari Balingka IV Koto District in Agam Regency-West Sumatera. The research methods are bacterial isolation from
Pado
, determinate LAB using laboratory analysis, and LAB identification using the 16S rRNA method. The result of Gram staining showed Gram-positive that the purple rod-shaped. The other characteristics of
Pado
isolate were homofermentative, catalase-negative, resistant to acidic pH, and bile salt. The colony of
Pado
LAB has a white-beige smooth-convex surface.
Pado
Nagari Balingka IV Koto is a functional food that contains the probiotic
Lactobacillus plantarum
strain SRCM 102737 and it had antimicrobial activity against pathogen bacteria. |
| doi_str_mv | 10.1088/1755-1315/1188/1/012039 |
| format | Article |
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, indigenous cuisine from the region of West Sumatera, is a mixture of fish with the meat seed of
Simuang
(
Pangium edule
Reinw) and grated coconut fermented for 4-8 days.
Pado
is thought to contain lactic acid bacteria (LAB) activity used as a probiotic-producing functional food which is good nutritional value. Based on it,
Pado
had the potency to improve the economy which had a good impact on regional development. This aims to decide the molecular identifications and antimicrobial activity of LAB as probiotics contain in
Pado
that are useful as functional foods. The sample used as material for this research is
Pado
from Nagari Balingka IV Koto District in Agam Regency-West Sumatera. The research methods are bacterial isolation from
Pado
, determinate LAB using laboratory analysis, and LAB identification using the 16S rRNA method. The result of Gram staining showed Gram-positive that the purple rod-shaped. The other characteristics of
Pado
isolate were homofermentative, catalase-negative, resistant to acidic pH, and bile salt. The colony of
Pado
LAB has a white-beige smooth-convex surface.
Pado
Nagari Balingka IV Koto is a functional food that contains the probiotic
Lactobacillus plantarum
strain SRCM 102737 and it had antimicrobial activity against pathogen bacteria.</description><identifier>ISSN: 1755-1307</identifier><identifier>EISSN: 1755-1315</identifier><identifier>DOI: 10.1088/1755-1315/1188/1/012039</identifier><language>eng</language><publisher>Bristol: IOP Publishing</publisher><subject>Antiinfectives and antibacterials ; Antimicrobial activity ; Antimicrobial agents ; Bacteria ; Catalase ; Fermentation ; Food ; Functional foods & nutraceuticals ; Impact analysis ; Lactic acid ; Lactic acid bacteria ; Nutritive value ; Probiotics ; Regional development ; Regional planning ; Research methods ; rRNA 16S</subject><ispartof>IOP conference series. Earth and environmental science, 2023-06, Vol.1188 (1), p.12039</ispartof><rights>Published under licence by IOP Publishing Ltd</rights><rights>Published under licence by IOP Publishing Ltd. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2739-98a3ecaed1651c95b1ab938a7001425cf3b4bb156c63d0ccfabc01208f29e8f73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://iopscience.iop.org/article/10.1088/1755-1315/1188/1/012039/pdf$$EPDF$$P50$$Giop$$Hfree_for_read</linktopdf><link.rule.ids>314,778,782,27911,27912,38855,38877,53827,53854</link.rule.ids></links><search><creatorcontrib>Anisah</creatorcontrib><creatorcontrib>Harun, H</creatorcontrib><creatorcontrib>Jannah, H</creatorcontrib><creatorcontrib>Amelia, R</creatorcontrib><creatorcontrib>Purwati, E</creatorcontrib><title>Molecular Identification and Antimicrobial Potency of Probiotic Lactic Acid Bacteria Pado (Fish Fermentation) Nagari Balingka IV Koto District-West Sumatra as a Functional Food</title><title>IOP conference series. Earth and environmental science</title><addtitle>IOP Conf. Ser.: Earth Environ. Sci</addtitle><description>Pado
, indigenous cuisine from the region of West Sumatera, is a mixture of fish with the meat seed of
Simuang
(
Pangium edule
Reinw) and grated coconut fermented for 4-8 days.
Pado
is thought to contain lactic acid bacteria (LAB) activity used as a probiotic-producing functional food which is good nutritional value. Based on it,
Pado
had the potency to improve the economy which had a good impact on regional development. This aims to decide the molecular identifications and antimicrobial activity of LAB as probiotics contain in
Pado
that are useful as functional foods. The sample used as material for this research is
Pado
from Nagari Balingka IV Koto District in Agam Regency-West Sumatera. The research methods are bacterial isolation from
Pado
, determinate LAB using laboratory analysis, and LAB identification using the 16S rRNA method. The result of Gram staining showed Gram-positive that the purple rod-shaped. The other characteristics of
Pado
isolate were homofermentative, catalase-negative, resistant to acidic pH, and bile salt. The colony of
Pado
LAB has a white-beige smooth-convex surface.
Pado
Nagari Balingka IV Koto is a functional food that contains the probiotic
Lactobacillus plantarum
strain SRCM 102737 and it had antimicrobial activity against pathogen bacteria.</description><subject>Antiinfectives and antibacterials</subject><subject>Antimicrobial activity</subject><subject>Antimicrobial agents</subject><subject>Bacteria</subject><subject>Catalase</subject><subject>Fermentation</subject><subject>Food</subject><subject>Functional foods & nutraceuticals</subject><subject>Impact analysis</subject><subject>Lactic acid</subject><subject>Lactic acid bacteria</subject><subject>Nutritive value</subject><subject>Probiotics</subject><subject>Regional development</subject><subject>Regional planning</subject><subject>Research methods</subject><subject>rRNA 16S</subject><issn>1755-1307</issn><issn>1755-1315</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>O3W</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqFkcFu1DAQhqOKSpSWZ2AkLu0hXTvebJLjUjZlxQIrFejRmkzs4pKNF9s59K14RGwWtUJC4jTj8Tf_jObPslecXXJW1zNelWXOBS9nnKfnjPGCieYoO3n8efaYs-p59sL7e8YW1Vw0J9nPD3ZQNA3oYN2rMRhtCIOxI-DYwzIWdoac7QwOsLVBjfQAVsM2lWwwBBukFJZkengTc-UMwhZ7C-et8d-gVW4XdX9rXsBHvENnIjiY8e47wvorvLfBwlvjgzMU8lvlA9xMOwwOAT0gtNNIqTku0Frbn2XHGgevXv6Jp9mXdvX56l2--XS9vlpucioq0eRNjUIRqp4vSk5N2XHsGlFjxRifFyVp0c27jpcLWoieEWnsKB2u1kWjal2J0-z1QXfv7I8pbiXv7eTiFl4WddHU83TRSFUHKt7Ie6e03DuzQ_cgOZPJHpkwmUyQyR7J5cGe2Hlx6DR2_yS9Wt38zcl9ryMr_sH-b8Ive7ig3w</recordid><startdate>20230601</startdate><enddate>20230601</enddate><creator>Anisah</creator><creator>Harun, H</creator><creator>Jannah, H</creator><creator>Amelia, R</creator><creator>Purwati, E</creator><general>IOP Publishing</general><scope>O3W</scope><scope>TSCCA</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope></search><sort><creationdate>20230601</creationdate><title>Molecular Identification and Antimicrobial Potency of Probiotic Lactic Acid Bacteria Pado (Fish Fermentation) Nagari Balingka IV Koto District-West Sumatra as a Functional Food</title><author>Anisah ; Harun, H ; Jannah, H ; Amelia, R ; Purwati, E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2739-98a3ecaed1651c95b1ab938a7001425cf3b4bb156c63d0ccfabc01208f29e8f73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Antiinfectives and antibacterials</topic><topic>Antimicrobial activity</topic><topic>Antimicrobial agents</topic><topic>Bacteria</topic><topic>Catalase</topic><topic>Fermentation</topic><topic>Food</topic><topic>Functional foods & nutraceuticals</topic><topic>Impact analysis</topic><topic>Lactic acid</topic><topic>Lactic acid bacteria</topic><topic>Nutritive value</topic><topic>Probiotics</topic><topic>Regional development</topic><topic>Regional planning</topic><topic>Research methods</topic><topic>rRNA 16S</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Anisah</creatorcontrib><creatorcontrib>Harun, H</creatorcontrib><creatorcontrib>Jannah, H</creatorcontrib><creatorcontrib>Amelia, R</creatorcontrib><creatorcontrib>Purwati, E</creatorcontrib><collection>IOP Publishing Free Content</collection><collection>IOPscience (Open Access)</collection><collection>CrossRef</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection (ProQuest)</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Environmental Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><jtitle>IOP conference series. Earth and environmental science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Anisah</au><au>Harun, H</au><au>Jannah, H</au><au>Amelia, R</au><au>Purwati, E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Molecular Identification and Antimicrobial Potency of Probiotic Lactic Acid Bacteria Pado (Fish Fermentation) Nagari Balingka IV Koto District-West Sumatra as a Functional Food</atitle><jtitle>IOP conference series. Earth and environmental science</jtitle><addtitle>IOP Conf. Ser.: Earth Environ. Sci</addtitle><date>2023-06-01</date><risdate>2023</risdate><volume>1188</volume><issue>1</issue><spage>12039</spage><pages>12039-</pages><issn>1755-1307</issn><eissn>1755-1315</eissn><abstract>Pado
, indigenous cuisine from the region of West Sumatera, is a mixture of fish with the meat seed of
Simuang
(
Pangium edule
Reinw) and grated coconut fermented for 4-8 days.
Pado
is thought to contain lactic acid bacteria (LAB) activity used as a probiotic-producing functional food which is good nutritional value. Based on it,
Pado
had the potency to improve the economy which had a good impact on regional development. This aims to decide the molecular identifications and antimicrobial activity of LAB as probiotics contain in
Pado
that are useful as functional foods. The sample used as material for this research is
Pado
from Nagari Balingka IV Koto District in Agam Regency-West Sumatera. The research methods are bacterial isolation from
Pado
, determinate LAB using laboratory analysis, and LAB identification using the 16S rRNA method. The result of Gram staining showed Gram-positive that the purple rod-shaped. The other characteristics of
Pado
isolate were homofermentative, catalase-negative, resistant to acidic pH, and bile salt. The colony of
Pado
LAB has a white-beige smooth-convex surface.
Pado
Nagari Balingka IV Koto is a functional food that contains the probiotic
Lactobacillus plantarum
strain SRCM 102737 and it had antimicrobial activity against pathogen bacteria.</abstract><cop>Bristol</cop><pub>IOP Publishing</pub><doi>10.1088/1755-1315/1188/1/012039</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 1755-1307 |
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| source | IOP Publishing Free Content; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; IOPscience extra |
| subjects | Antiinfectives and antibacterials Antimicrobial activity Antimicrobial agents Bacteria Catalase Fermentation Food Functional foods & nutraceuticals Impact analysis Lactic acid Lactic acid bacteria Nutritive value Probiotics Regional development Regional planning Research methods rRNA 16S |
| title | Molecular Identification and Antimicrobial Potency of Probiotic Lactic Acid Bacteria Pado (Fish Fermentation) Nagari Balingka IV Koto District-West Sumatra as a Functional Food |
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