Isolation of Lactic Acid Bacteria from Indonesian Fermented food

This study was conducted to isolate the lactic acid bacteria (LAB) from Indonesian fermented food (FF). In 2012, thirty five of FF samples was collected from Yogyakarta (Sleman, Muntilan, Beringharjo, and Kranggan) and West Java (Bogor, Cirebon, Bandung, and Majalengka). In 2013, thirty three of FF samples was collected from Bali (Badung, Blahbat, Gianyar, and Gerobokan, Sukawati and Tabanan) and West Sumatra (Solok, Bukit Tinggi and Padang). The medium that were used to isolate the LAB from FF are MRS and TSYE, pH 6, with and without 10 persen NaCl . In 2013 medium MRS pH10 with 10 persen NaCl and skim milk pH 7 were also used to isolate the LAB. The 16S rRNA gene sequencing was used to identify the LAB isolates. From total of 164 isolates that were collected in 2012, we selected 94 isolates, 80 isolates belongs to LAB and 14 isolates belongs to Staphylococcus. In 2013, total of 228 isolates were collected , we selected 125 isolates, 101 isolates belongs to LAB, 20 isolates belongs to Staphylococcus and 4 isolates belongs to Bacillus. Mid term evaluation, project LIPI-JST-JICA