Metagenomic analysis and biodiversity of Lactic Acid Bacteria (LAB) on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia

Baso Manguntungi (Department of Biotechnology, Faculty of Biotechnology, Universitas Teknologi Sumbawa. Jl. Olat Maras, Moyo Hulu, Sumbawa 84371, West Nusa Tenggara, Indonesia)
Dinar Saputri (Department and Graduate Institute of Applied Chemistry, Chaoyang University of Technology,168, Jifeng E. Rd., Wufeng District, Taichung, 41349, Taiwan)
Apon Mustopa (Research Center for Biotechnology, Indonesia Institute of Science. Jl. Raya Bogor Km. 46, Cibinong, Bogor 16911, West Java, Indonesia)
Nurlaili Ekawati (Research Center for Biotechnology, Indonesia Institute of Science. Jl. Raya Bogor Km. 46, Cibinong, Bogor 16911, West Java, Indonesia)
Chairul Afgani (Department of Agricutural Product Technology, Faculty of Agricultural Technology, Universitas Teknologi Sumbawa. Jl. Raya Olat Maras, Moyo Hulu, Sumbawa 84371, West Nusa Tenggara, Indonesia)
Arlindah Sari (Departement of Biology Education, Universitas Sulawesi Barat. Jl. Prof. Dr. Baharuddin Lopa, Majene 91412, West Sulawesi, Indonesia)
Lita Triratna (Research Center for Biotechnology, Indonesia Institute of Science. Jl. Raya Bogor Km. 46, Cibinong, Bogor 16911, West Java, Indonesia)
Linda Sukmarini (Research Center for Biotechnology, Indonesia Institute of Science. Jl. Raya Bogor Km. 46, Cibinong, Bogor 16911, West Java, Indonesia)
Fatimah FATIMAH (Indonesian Center for Agricultural Biotechnology and Genetic Resources Research and Development. Jl. TentaraPelajar No. 3A, Cimanggu, Bogor 16111, West Java, Indonesia)
Amirin Kusmiran (Department of Science and Technology, Universitas Islam Negeri Alauddin Makassar. Jl. Sultan Alauddin No. 63, Gowa 92113, South Sulawesi, Indonesia)
SAHRI YANTI (Department and Graduate Institute of Applied Chemistry, Chaoyang University of Technology,168, Jifeng E. Rd., Wufeng District, Taichung, 41349, Taiwan)
Shasmita Irawan (Research Center for Biotechnology, Indonesia Institute of Science. Jl. Raya Bogor Km. 46, Cibinong, Bogor 16911, West Java, Indonesia)
Muhammad Prasetyo (Department of Biotechnology, Institut Pertatian Bogor. Jl. Raya Dramaga, Bogor 16680, West Java, Indonesia)
Khadijah ALLIYA Fidien (Department of Biotechnology, Faculty of Biotechnology, Universitas Teknologi Sumbawa. Jl. Olat Maras, Moyo Hulu, Sumbawa 84371, West Nusa Tenggara, Indonesia)

Biodiversitas Journal of Biological Diversity
Vol. 21 No. 7 (2020)

Abstract. Manguntungi B, Saputri DS, Mustopa AZ, Ekawati N, Afgani CA, Sari AP, Triratna L, Sukmarini L, Fatimah, Kusmiran A, Yanti S, Irawan S, Prasetyo MD, Fidien KA. 2020. Metagenomic analysis and biodiversity of Lactic Acid Bacteria (LAB) on masin (fermented sauce) from Sumbawa, West Nusa Tenggara, Indonesia. Biodiversitas 21: 3287-3293. Masin is a spontaneously fermented sauce from Sumbawa, West Nusa Tenggara Indonesia that is made of shrimp paste, chili, turmeric flower, and herbs mixed with some spices. This study aims to isolate Lactic Acid Bacteria (LAB) and analyze the metagenomic and biodiversity of its bacteria. Genome isolation for metagenomic analysis was using ZymoBIOMICSTM DNA Miniprep Kit. Sequencing analysis to identify LAB strain form masin was using 16S rRNA universal primer. Metagenomic analysis showed that relative abundance bacteria in masin for order taxon was Lactobacillales, the family taxon was Enteroccocaceae, and the genus was Tetragenoccocus. Six different groups were obtained from the phylogenetic tree analysis of 40 isolates found in masin. The representatives of each group taken were isolates number 2, 17, 11, 34, 28,  and 5. Based on the results of sequencing analysis, the 6 isolates found in masin are Staphylococcus piscifermentans strain CIP103958 (Isolate Code 2), S. piscifermentans strain BULST54 (Isolate Code 17), S. piscifermentans strain SK03 (Isolate Code 11), S. piscifermentans strain ATCC 51136 (Isolate Code 34), S. piscifermentans strain PCM 2409 (Isolate Code 28) and S. piscifermentans strain PU-87 (Isolate Code 5). Through this research, it has been described a whole diversity of bacteria contained in masin, one of them is Lactic acid bacteria. The six LAB isolates that have been identified can be developed as starter candidates for masin production.