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Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce

Microorganisms play an important role in various fermented foods in Asia. Traditional soy sauce production involve fermentation process in which lactic acid bacteria (LAB) take place at the moromi stage. Traditionally brewed soy sauce produces balance flavor, aroma and also functional preservatives...

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Main Authors: Md Kilau, Fatiyah, Mohamad, Nur Illida, Saari, Nazamid, Abdullah Sani, Norrakiah
Format: Article
Language:English
Published: American Institute of Physics 2019
Online Access:http://psasir.upm.edu.my/id/eprint/80340/1/Isolation%2C%20characterization%20and%20identification%20of%20lactic%20acid%20bacteria%20from%20fermented%20soy%20sauce.pdf
http://psasir.upm.edu.my/id/eprint/80340/
https://aip.scitation.org/doi/abs/10.1063/1.5111245
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spelling my.upm.eprints.803402020-10-21T19:50:23Z http://psasir.upm.edu.my/id/eprint/80340/ Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce Md Kilau, Fatiyah Mohamad, Nur Illida Saari, Nazamid Abdullah Sani, Norrakiah Microorganisms play an important role in various fermented foods in Asia. Traditional soy sauce production involve fermentation process in which lactic acid bacteria (LAB) take place at the moromi stage. Traditionally brewed soy sauce produces balance flavor, aroma and also functional preservatives that comes from the LAB activity. Thus, this study aims to discover LAB diversity in the soy sauce produced through the fermentation process. A total of 38 isolates of presumptive LAB were isolated from MRS agar by using pour plate method. Bacterial colonies with different morphological characteristics were chosen and sequential screening by Gram-staining and catalase test were conducted. Out of 38, only 5 isolates were successfully maintained their morphological characteristics through several consecutive single colony isolation. Four of the identified isolates were Lactobacillus plantarum and one isolates identified as Pediococcus spp. This study provided information on the availability of LAB community involved in fermentation process of traditionally produced soy sauce. American Institute of Physics 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/80340/1/Isolation%2C%20characterization%20and%20identification%20of%20lactic%20acid%20bacteria%20from%20fermented%20soy%20sauce.pdf Md Kilau, Fatiyah and Mohamad, Nur Illida and Saari, Nazamid and Abdullah Sani, Norrakiah (2019) Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce. AIP Conference Proceedings, 2111. ISSN 0094-243X; ESSN: 1551-7616 https://aip.scitation.org/doi/abs/10.1063/1.5111245 10.1063/1.5111245
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Microorganisms play an important role in various fermented foods in Asia. Traditional soy sauce production involve fermentation process in which lactic acid bacteria (LAB) take place at the moromi stage. Traditionally brewed soy sauce produces balance flavor, aroma and also functional preservatives that comes from the LAB activity. Thus, this study aims to discover LAB diversity in the soy sauce produced through the fermentation process. A total of 38 isolates of presumptive LAB were isolated from MRS agar by using pour plate method. Bacterial colonies with different morphological characteristics were chosen and sequential screening by Gram-staining and catalase test were conducted. Out of 38, only 5 isolates were successfully maintained their morphological characteristics through several consecutive single colony isolation. Four of the identified isolates were Lactobacillus plantarum and one isolates identified as Pediococcus spp. This study provided information on the availability of LAB community involved in fermentation process of traditionally produced soy sauce.
format Article
author Md Kilau, Fatiyah
Mohamad, Nur Illida
Saari, Nazamid
Abdullah Sani, Norrakiah
spellingShingle Md Kilau, Fatiyah
Mohamad, Nur Illida
Saari, Nazamid
Abdullah Sani, Norrakiah
Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce
author_facet Md Kilau, Fatiyah
Mohamad, Nur Illida
Saari, Nazamid
Abdullah Sani, Norrakiah
author_sort Md Kilau, Fatiyah
title Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce
title_short Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce
title_full Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce
title_fullStr Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce
title_full_unstemmed Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce
title_sort isolation, characterization and identification of lactic acid bacteria from fermented soy sauce
publisher American Institute of Physics
publishDate 2019
url http://psasir.upm.edu.my/id/eprint/80340/1/Isolation%2C%20characterization%20and%20identification%20of%20lactic%20acid%20bacteria%20from%20fermented%20soy%20sauce.pdf
http://psasir.upm.edu.my/id/eprint/80340/
https://aip.scitation.org/doi/abs/10.1063/1.5111245
_version_ 1681490817858928640
score 13.211869

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