CHARACTERIZATION OF LACTIC ACID BACTERIA FROM CHAO PANGKEP FOOD FERMENTATION PRODUCTS - Ade Irma; Juniati binti Lukman; Ardeni, Iswan (Journal of Biomedical Sciences and Health, 2025)
Chao merupakan makanan fermentasi tradisional khas Kabupaten Pangkep, Sulawesi Selatan, yang dibuat dari campuran ikan, nasi, dan garam. Proses fermentasi pada Chao menghasilkan lingkungan yang mendukung pertumbuhan bakteri asam laktat (BAL), yaitu mikroorganisme yang berperan penting dalam pengawetan, pembentukan cita rasa, dan berpotensi sebagai probiotik. Penelitian ini bertujuan untuk mengisolasi dan mengkarakterisasi BAL dari Chao berdasarkan ciri morfologi, mikroskopis, serta sifat biokimia dan fisiologis. Isolasi dilakukan menggunakan media MRS agarengan ocal pengenceran bertingkat, sedangkan karakterisasi mencakup uji morfologi koloni, pewarnaan Gram, bentuk sel, uji katalase, TSIA, sitrat, indol, motilitas, dan ketahanan terhadap kondisi asam. Hasil menunjukkan terdapat 16 isolat dengan morfologi koloni seragam. Sebagian besar ocale menunjukkan karakteristik khas BAL, seperti Gram positif, berbentuk basil, dan katalase ocale. Beberapa ocale juga mampu beradaptasi pada lingkungan asam dan memfermentasi gula tertentu. Temuan ini menunjukkan bahwa Chao Pangkep merupakan sumber potensial ocale BAL ocal yang dapat dikembangkan lebih lanjut untuk aplikasi pangan fungsional maupun bioteknologi. Kata Kunci : Bakteri Asam laktat, Chao, Fermentasi Tradisional, Karakterisasi, Probiotik ABSTRACT Chao is a traditional fermented food from Pangkep Regency, South Sulawesi, made from a mixture of fish, rice and salt. The fermentation process in Chao produces a favorable environment for the growth of lactic acid bacteria (LAB), which are microorganisms that play an important role in preservation, flavor formation, and potentially as probiotics. This study aimed to isolate and characterize LAB from Chao based on morphological, microscopic, and biochemical and physiological characteristics. Isolation was done using MRS agar media with multistage dilution technique, while characterization included colony morphology test, Gram staining, cell shape, catalase test, TSIA, citrate, indole, motility, and resistance to acidic conditions. The results showed there were 16 isolates with uniform colony morphology. Most of the isolates showed typical LAB characteristics, such as Gram positive, bacillus-shaped, and catalase negative. Some isolates were also able to adapt to acidic environments and ferment certain sugars. These findings suggest that Chao Pangkep is a potential source of local LAB isolates that can be further developed for functional food and biotechnology applications Keywords: Lactic Acid Bacteria, Chao, Traditional Fermentation, Characterization, Probiotic