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Nurul Hidayah
a:1:{s:5:"en_US";s:26:"Universitas Sulawesi Barat";}

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Indigenous Lactic Acid Bacteria of Chao: A Fermented Fish Product from Pangkep Nurul Hidayah; Masyitha Wahid; Musrifah Tahar; Baso Manguntungi; Mulyati
Annales Bogorienses Vol. 29 No. 2 (2025): Annales Bogorienses
Publisher : National Research and Innovation Agency (BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/ann.bogor.2025.1302

Abstract

Chao is a traditional fermented fish product from Pangkajene and Kepulauan Regency, South Sulawesi, Indonesia. The fermentation process involves lactic acid bacteria (LAB) which produce lactic acid, which lowers the pH of the fish and inhibits the growth of spoilage and pathogenic bacteria. LAB plays an important role in food fermentation by producing various metabolites that contribute to the sensory characteristics of the product. Studies related to the potential of LAB from chao are still very limited. This study aimed to isolate LAB from chao and characterize it based on the morphology, Gram staining, and catalase test. Isolation of LAB from chao were used MRSA + 0.5% CaCO3. LAB was selected based on a clear zone formed around the bacterial colony. Selected isolates were characterized using colony and cell morphology, Gram staining, and catalase test. The results showed that 16 LAB isolates were originated from chao with similar colony morphology, but different colour. There were 3 cocci, 11 rods, and 2 were coccobacillus isolates. All isolates were Gram positive and catalase negative which is the characteristic of LAB.
Co-Authors Manguntungi, Baso Masyitha Wahid Mulyati Musrifah Tahar