EVALUATION -AMINOBUTYRIC ACID (GABA) PRODUCED BY LACTIC ACID BACTERIA ISOLATED FROM FERMENTED DURIANLILI ANGGRAINI, HARNENTIS AND YETTI MARLIDA
Fermented durian is known as tempoyak in Indonesia. It is added to sambal chili or pounded into chili paste and then mixed with rice and eaten with fish (that is normally salted) and ulam (salads made of raw cucumbers and other vegetables). This study aimed to evaluation - aminobutyric acid (GABA) produce by lactic acid bacteria isolated from fermented durian. The isolated lactic acid bacteria were cultivated on MRS agar containing 2% CaCO3, and those producing -aminobutyric acid (GABA) were qualitatively and quantitatively screened with glutamate acid inducers. The selected lactic acid bacteria producing GABA were biochemically characterized, and the selected isolates were identified by 16 S RNA. Fifty-nine isolates of lactic acid bacteria were found, and after qualitative screening by thin-layer chromatography (TLC), 42 isolates were found to be candidates of -aminobutyric acid (GABA) producers. The quantitative screening showed that 13 isolates produced higher amounts of GABA, namely, T1, T2, T3, T4, T5, T6, T7, T8, T9, T10, T11, T12 and T13. The most GABA was produced by isolate T8 (22.615 mg/mL), as measured using HPLC. The isolate (T8) was characterized as a Bacillus with a convex surface and white milk, and it was an aerobic, gram-positive bacteria. Isolate T8 tested negative for catalase and oxidase, but the isolates were positive for glucose, sucrose and mannitol test and negatives for lactose. Based on these results, the isolates were characterized as Lactobacillus sp. From the results of this research, it can be concluded that of 13 isolates of lactic acid bacteria from fermented durian producing -aminobutyric acid (GABA), only 1, isolate T8, potentially produced the most GABA, 22.615 mg/L. After identification with 16S rRNA, isolate T8 was determined to be Pediococcus acidilactici.
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