Research article

ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM KIMCHI FERMENTED FOODS USING 16S-rRNA GENE

Davien Utoyo, Edy Fachrial, I Nyoman, Ermi Girsang,

Online First: November 15, 2022


Lactic acid bacteria (LAB) have been used for food fermentation and alcohol production for a years. Kimchi is a fermented food originating from South Korea. The kimchi fermentation process involves several LAB species. One of the LAB genera found during the kimchi fermentation process is Lactobacillus. This study aims to identify LAB species in kimchi made in North Sumatra. The research method is a descriptive experiment. Bacteria from fermented kimchi were isolated. Bacterial identification was using gram staining and the 16S-rRNA gene. The results showed that the total LAB colonies from K1 were 7 x 10-5, 1 x 10-6, and 4 x 10-7, K 2 was 35 x 10-5, 19 x 10-6, and 2 x 10-7. , AK is 16 x 10-5, 39 x 10-6, 4 x 10-7. Colonies are milky white or light cream. The biochemical characteristic results test showed that LAB was in the form of a bacillus with a purplish colour, which was a gram-positive bacterium. Based on the results of the 16Sr-RNA gene amplification, was obtained Lactobacillus plantarum strain JCM 1149.

Keywords

16S-rRNA, JCM1149 strain, Kimchi, Lactic acid bacteria, Lactobacillus plantarum,