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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(3): 3151-3163
DOI: https://doi.org/10.20546/ijcmas.2018.703.364


Characterization and Potential of Acid Fermentative and Proteolytic Natural Microflora in Several Products of Traditional Dadih from Lembah Gumanti District West Sumatra, Indonesia
N. Nurmiati*, P. Periadnadi, F. Alamsyah and F. Sapalina
Department of Biology, Faculty of Mathematics and Natural Sciences, University of Andalas, Indonesia
*Corresponding author
Abstract:

Natural microflora of three Dadih products from Lembah Gumanti District, Solok Regency, West Sumatra has been analyzed and compared. Dadih (Dadiah: in Minangkabau dialect) is well known as an original and typical traditional food of West Sumatra. Dadih is fermented milk product made from water buffalo milk in a bamboo tubes. The study was purposed to analyze the composition of acid fermentative and proteolytic bacteria in dadih, to compare the character of the potential acid fermentative isolate as a probiotic candidate, to determine the pathogenicity of the isolates. The study was done in survey method and the data were analyzed descriptively. The result showed that the presence of acid fermentative bacteria in dadih from AiaSunsang (70.107cfu/g) and AiaAbu (60.107cfu/g) higher than proteolytic bacteria in there (11.107cfu/g and 16.107cfu/g), while dadih from Cubadak showed that the presence of proteolytic bacteria (98.107cfu/g) higher than acid fermentative bacteria (14.107cfu/g). Two isolates of each dadih were selected as candidate of probiotics. Isolate DCU1 and DCU2 of dadih from Cubadak were Gram-positive cocci, they included to genus Streptococcus, while isolates DAS1, DAS2, DAA1 and DAA2 of dadih from AiaSunsang and AiaAbu were Gram-positive bacill, they included to genus Lactobacillus. All of the isolates were non-pathogenic bacteria and belong to group of lactic acid bacteria.


Keywords: Characterization, Dadih, LembahGumanti Regency, Natural microflora, Probiotics
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How to cite this article:

Nurmiati, N., P. Periadnadi, F. Alamsyah and Sapalina, F. 2018. Characterization and Potential of Acid Fermentative and Proteolytic Natural Microflora in Several Products of Traditional Dadih from Lembah Gumanti District West Sumatra, Indonesia.Int.J.Curr.Microbiol.App.Sci. 7(3): 3151-3163. doi: https://doi.org/10.20546/ijcmas.2018.703.364