Molecular Identification of Lactic Acid Bacteria from Broiler Chicken Meat

https://doi.org/10.22146/aij.v10i2.89982

Roisu Eny Mudawaroch(1*), Setiyono Setiyono(2), Lies Mira Yusiati(3), Edi Suryanto(4)

(1) 
(2) University of gadjah Mada
(3) 
(4) Universitas Gadjah Mada
(*) Corresponding Author

Abstract


Lactic acid bacteria are bacteria used to ferment food. Molecular identification of isolates of lactic acid bacteria has a high degree of accuracy compared to morphological identification. This study aimed to molecularly identify isolates of lactic acid bacteria from broiler chickens. Molecular identification is carried out in 3 stages, namely: rRNA gene amplification stage, squencing and phylogeny tree. PCR electrophoresis results obtained amplicone results measuring about 1,500 bp. The results of BLAST analysis showed that the gen 16S rRNA sequence of BR 17 lactic acid bacteria isolate had a 97-98% similarity with the genome sequence of the Lactobacillus fermentum strain.  Development of phylogenetic tree isolates of single clusters of lactic acid bacteria BR 17 with strains of Lactobacillus fermentum CAU2036, Lactobacillus fermentum JCM 7772, and Lactobacillus fermentum 10-18. The identification results of lactic acid bacteria isolate BR 17 showed Lactobacillus fermentum BR 17.


Keywords


broiler chicken; identification; lactic acid bacteria; molecular

Full Text:

PDF


References

Agrawal, N., Prakash, A., 2013. Isolation of Lactic Acid Bacteria from Fermented Milk Products and Their Antimicrobial Activity against Staphylococcus aureus. 15, 39–42.
Ahmadi, B., Mirhendi, H., Shidfar, M. R., Nouripour-Sisakht, S., Jalalizand, N., Geramishoar, M., Shokoohi, G. R., 2015. A comparative study on morphological versus molecular identification of dermatophyte isolates. Journal de Mycologie Medicale, 25(1), 29–35. doi: 10.1016/j.mycmed.2014.10.022
Arief, I. I., Jenie, B. S. L., Astawan, M., Fujiyama, K., Witarto, A. B., 2015. Identification and probiotic characteristic of lactic acid bacteria isolat from Indonesia local beef. Asian. J. Anm. Sci., 9, 25–36. doi: 10.3923/ajas.2015.25.36
Aritonang, S. N., Roza, E., Rossi, E., Purwati, E., Husmaini., 2017. Isolation and identification of lactic acid bacteria from okara and evaluation of their potential as candidate probiotics. Pakistan Journal of Nutrition, 16(8), 618–628. doi: 10.3923/pjn.2017.618.628
Chen, X., Jiapeng, L., Zhou, T., J. Li, . Yang, Chen, W., Xiong, Y. L., 2016. Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork nanx wudl as competitive starter cultures for chinese fermented dry sausage. Meat Sci, 121.
Domínguez, R., Munekata, P. E., Agregan, R., Lorenzo, J. M., 2016. Effect of commercial starter cultures on free amino acid, biogenicamine and free fatty acid contents in dry-cured foal sausage. LWT - Food Sci. and Tech, 71, 47-53.
Franciosa, I., Alessandria, V., Dolci, P., Rantsiou, K., Cocolin, L., 2018. Sausage fermentation and starter cultures in the era of molecular biology methods. International Journal of Food Microbiology, 279, 26–32. doi: 10.1016/j.ijfoodmicro.2008.03.003
Gao, Z., Daliri, E. B. M., Wang, J. U. N., Liu, D., Chen, S., Ye, X., Ding, T., 2019. Inhibitory effect of lactic acid bacteria on foodborne pathogens: A review. In Journal of Food Protection (Vol. 82, Issue 3, pp. 441–453). doi: 10.4315/0362-028X.JFP-18-303
Han, Q., Kong, B., Chen, Q., Sun, F., Zhang, H., 2017. In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics. Journal of Functional Foods, 32, 391–400.
Julendra, H., Suryani, A. E., Istiqomah, L., Damayanti, E., Anwar, M., Fitriani, N., 2017. Isolation of lactic acid bacteria with cholesterol-lowering activity from digestive tracts of Indonesian native chickens. Media Peternakan, 40(1), 35–41. doi: 10.5398/medpet.2017.40.1.35
Krockel, L., 2013. The Role of Lactic Acid Bacteria in Safety and Flavour Development of Meat and Meat Products. In M. Kongo (Ed.), Lactic Acid Bacteria - R & D for food, Health and Livestock Purpose (1st ed., pp. 129–152). IntechOpen. doi: 10.5772/2825.
Lengkey, H. A. W., Balia, R. L., Togoe, I., Taşbac, B. A., Ludong, M., 2009. Isolation and identification of lactic acid bacteria from raw poultry meat. Biotec. in Animal Husbandry, 25, 1071–1077.
Madigan, M. T., & Martinko., J. M., 2012. Brock Biology of Microorganisms. United States of America : Pearson Education International.
Mathur, H., Beresford, T. P., Cotter, P. D., 2020. Health benefits of lactic acid bacteria (Lab) fermentates. Nutrients, 12(6), 1–16. doi: 10.3390/nu12061679
Montet, D., Ray, R. C., Zakhia-Rozis, N., 2014. Lactic acid fermentation of vegetables and fruits. Microorganisms and Fermentation of Traditional Foods, August, 108–140. doi: 10.1201/b17307
Mudawaroch, R. E., Setiyono, S., Yusiati, L., Suryanto, E., 2019. Fermentation Kinetics of Isolate Lactic Acid Bacteria Probiotic BR 12 and BR 17 were Isolated from Broiler Chicken Meat. ICEASD, 1–7. doi: 10.4108/eai.1-4-2019.2287183
Mudawaroch, R. E., Setiyono, Yusiati, L. M., Suryanto, E., 2020. Isolation And Identification Of Lactic Acid Bacteria On Boiler Chicken. Elkawnie, 6(2), 287–301. doi: 10.1007/978-1-4939-8907-2_1
Pranawaty, R. N., Buwono, I. D., & Liviawaty, E., 2012. Aplikasi Polymerase Chain Reaction (Pcr) Konvensional Dan Real Time Pcr Untuk Deteksi White Spot Syndrome Virus Pada Kepiting. Urnal Perikanan Dan Kelautan, 3(4), 61–74.
Ruiz-Moyano, S., Martín, A., Benito, M. J., Hernández, A., Casquete, R., Córdoba, M. G., 2011. Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages. Food Microbiology, 28(5), 839–847.
Sakaridis, I., Soultos, N., Batzios, C., Ambrosiadis, I., Koidis, P., 2014. Lactic Acid Bacteria Isolated from Chicken Carcasses with Inhibitory Activity against Salmonella spp. and Listeria monocytogenes. Czech Journal of Food Sciences, 32(1), 61–68. doi: 10.17221/414/2012-cjfs
Soro-Yao, A. A., Brou, K., Amani, G., Thonart, P., Thonart, P., Djè, K. M., 2014. the use of lactic acid bacteria starter cultures during the processing of fermented cereal-based foods in West Africa: A review. Tropical Life Sciences Research, 25(2), 81–100.
Taufiq, T. T., Anindita, N. S. S., Widodo., 2017. Taufiq. In Widodo (Ed.), Bakteri Asam Laktat Strain Lokal (1st ed.). Gadah Mada Univessity Press.
Tilahun, B., Tesfaye, A., Muleta, D., Bahiru, A., Terefework, Z., Wessel, G., 2018. Isolation and Molecular Identification of Lactic Acid Bacteria Using 16s rRNA Genes from Fermented Teff (Eragrostis tef (Zucc.)) Dough. International Journal of Food Science, 2018. doi: 10.1155/2018/8510620
Tsuda, H., Matsumoto, T., Ishimi, Y., 2012. Selection of lactic acid bacteria as starter cultures for fermented meat products. Food Science and Technology Research, 18(5), 713–721. doi: 10.3136/fstr.18.713
Widyastuti, Y., R., Febrisiantosa, A., 2014. The Role of Lactic Acid Bacteria in Milk Fermentation. Food and Nutrition Sciences, 05(04), 435–442. doi: 10.4236/fns.2014.54051



DOI: https://doi.org/10.22146/aij.v10i2.89982

Article Metrics

Abstract views : 1203 | views : 839

Refbacks

  • There are currently no refbacks.


Copyright (c) 2024 Roisu Eny Mudawaroch, Setiyono Setiyono, Lies Mira Yusiati, Edi Suryanto

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.