Isolation, Characterization, and Identification Candidate of Probiotic Bacteria Isolated from Wadi Papuyu (Anabas testudineus Bloch.) a Fermented Fish Product from Central Kalimantan, Indonesia.

During the wadi fermentation process, some microorganisms can grow, including lactic acid bacteria (LAB), affecting the taste and texture of the final product. Some LAB strains are used as probiotics such as the Lactobacillus and Bifidobacterium groups. This study aimed at isolating, in vitro characterizing, and identifying microbial isolates from wadi papuyu (Anabas testudineus Bloch.). The stages started from sample collection, manufacture of wadi papuyu by fermentation for 8 days, isolation of bacteria from wadi papuyu, in vitro characterization, and identification of bacterial isolates with VITEK 2 Compact and PCR-sequencing methods 16S rRNA and 18S rRNA. The number of microbial colonies growing on MRS agar and MHA was 22 in total, while after purification and characterization it was observed only 4 different microbial isolates. Candidates are tested to determine whether they meet the criteria to be candidates for probiotic cultures. The in vitro testing of four isolates showed that they do not possess probiotic characteristics, especially in autoaggregation tests. Identification results using the VITEK 2 Compact method and 16S rRNA gene PCR-sequencing showed that of the 4 isolated strains, three were bacterial and one belonged to yeasts.

Fermented Foods as Probiotics: A Review.

Fermented foods and drinks derived from animals as well as plants play an important role in diets. These foods usually contain lactic acid bacteria (LAB) grown during fermentation, and these naturally contain compounds, including organic acids, ethanol, or antimicrobial compounds with the ability to inhibit spoilage organisms and pathogenic bacteria in fermented foods. Furthermore, these bacteria are able to adapt well to the spontaneous fermentation process and play a role in human as well as animal health, especially in digestive tract, commonly known as probiotics. This study therefore aims to describe the microorganisms produced by fermented foods suitable for development as probiotics to improve human health, as these generally have the ability to improve the immune system against pathogenic bacteria. Several genera are used as probiotics, including Lactobacillus, Bifidobacterium, Bacillus, Pediococcus, and several yeasts. Therefore, LAB produced from fermented foods were concluded to be suitable potential candidates for probiotics, to replace antibiotics in overcoming pathogenic bacteria, and to possess the ability to improve the immune system and strengthen the body against pathogenic bacteria.