Isolasi dan Identifikasi Molekuler Bakteri Asam Laktat dari Susu yang berpotensi sebagai Pangan Fungsional: Review Literatur: Isolation and Molecular Identification of Lactic Acid Bacteria from Milk with Potential as Functional Food: Literature Review

Roisu Eny Mudawaroch (Universitas Muhammadiyah Purworejo)
Rinawidiastuti Rinawidiastuti (Universitas Muhammadiyah Purworejo)

Jurnal Riset Agribisnis dan Peternakan
Vol. 11 No. 1 (2026): Jurnal Riset Agribinis dan Peternakan

Lactic acid bacteria (LAB) are a group of gram-positive microorganisms capable of fermenting carbohydrates into lactic acid. This study was conducted using a systematic method. The observation process was carried out through a selection process of selected reporting items for systematic reviews and meta-analyses (prism). Formation of lactic acid bacteria with steps of lactic acid isolation, genomic DNA extraction, gene amplification, agarose gel electrophoresis, DNA purification and sequencing, bioinformatics analysis and phylogenetic analysis. The effectiveness of lactic acid bacteria isolation from milk includes phenotypic ambiguity (low taxonomic resolution), long analysis time and labor intensity. The transformation from phenotypic to molecular identification includes high precision (high taxonomic resolution), phylogenetic analysis and global standardization, efficiency, stability, and reproducibility. The potential of lactic acid bacteria as functional food agents includes: resistance to the digestive tract, antimicrobial activity, probiotic characteristics and safety (GRAS). The conclusion is that molecular identification of lactic acid bacteria makes isolation and identification effective and high precision. Isolating lactic acid bacteria as functional foods, namely resistance to the digestive tract, antimicrobial activity, probiotic characteristics and safety (GRAS).