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Nasution, Musyirna Rahmah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Medical Laboratory Technology Journal

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The Isolatıon, Characterızatıon, and Antıfungal Assay of Lactıc Acıd Bacterıa Isolated from Green Glutınous Rıce Tape Agaınst Aspergillus flavus Nasution, Musyirna Rahmah; Aulya, Nurliza; Dona, Rahma; Ningsih, Yozi Fiedya
Medical Laboratory Technology Journal Vol. 11 No. 1 (2025): June
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31964/mltj.v11i1.645

Abstract

Green glutinous rice tape is a fermented food made from glutinous rice, katuk leaves (Sauropus androgynus), and yeast, originating from Tembilahan, Riau Province. This product can serve as a source of lactic acid bacteria (LAB) capable of producing antimicrobial compounds to inhibit pathogenic microorganisms, including Aspergillus flavus, a well-known spoilage fungus in food products. However, to date, no reports have explored the ability of LAB from green glutinous rice tape to inhibit the growth of Aspergillus flavus. This study aimed to isolate LAB from green glutinous rice tape, conduct macroscopic, microscopic, and biochemical characterizations, and evaluate the antifungal activity of the LAB isolates against Aspergillus flavus using the good diffusion method. The isolation process yielded four LAB isolates from Tembilahan green tape (TKHT-2, TKHT-3, TKHT-5, and TKHT-7), which were identified as members of the genus Lactobacillus sp., with antifungal activities of 25.50 ± 5.78 mm, 24.33 ± 0.62 mm, 22.16 ± 6.56 mm, and 18.66 ± 4.28 mm, respectively. The corresponding cell-free supernatants (CFS) from these isolates (TKHT-S2, TKHT-S3, TKHT-S5, and TKHT-S7) also demonstrated antifungal activity with inhibition zones of 19.83 ± 3.47 mm, 19.83 ± 4.24 mm, and 14.50 ± 3.26 mm, respectively. LAB cells and their cell-free supernatants partially inhibited Aspergillus flavus, indicating a fungistatic effect. These findings suggest the potential application of LAB from green glutinous rice tape as a natural preservative or antifungal agent in food products.
Co-Authors Afnita, Fakhiratunnisa Agustini, Tiara Tri Amnan, Wekis Raya Anggraini, Annisa Fitri Antasya, Vaylia Aqilla, Alya Armon Fernando Arundita, Silvy Aulya, Nurliza Azhari, Weriska Restu BENNI ISKANDAR Cahyani, Ardhia Regita Diwa, Resi Oktamara Emma Susanti Etavianti, Elsa Febrian, Dyan Febriyananda, Agfa Firman Nugroho Fitri, Valentina Furi, Mustika Haiyul Fadhli Hanifa, Elvi Lamun Bathara Manik, Dhea Putri Bertuah Br Masnun, Lidiatil Meiriza Djohari, Meiriza Melzi Octaviani Milianty, Jesy Nabilah, Clara Nabilla, Vivi Gita Nasution, Tio Afandi Neni Frimayanti Ningrum, Tilar Eka Widia Ningsih, Yozi Fiedya Nurhapipah, Nurhapipah Pardede, Depa Gloria Kristin Peng-Wei, Ching Rahayu Utami Rahma Dona Ramadhani, Elsha Fadhika Dwi Ratna Sari Dewi Ruska, Shinta Liana S.Farm., M.Farm., Apt, Sondang Khairani Simanjuntak, Asnika Putri Syahbandi, Ilham Triani, Leni Wira Noviana Suhery