Isolation, characterization and screening of functional properties probiotic candidates for lactic acid bacteria Bali traditional drink wong tea in vitro

Anak Agung Nanak Antarini; Ni Putu Agustini; Ni Made Yuni Gumala; I Komang Agusjaya Mataram

doi:10.53730/ijhs.v6n3.13635

Authors

Anak Agung Nanak Antarini
nanakantarini20@gmail.com
Department of Nutrition Health Polytechnic Denpasar, Indonesia
Ni Putu Agustini Department of Nutrition Health Polytechnic Denpasar, Indonesia
Ni Made Yuni Gumala Department of Nutrition Health Polytechnic Denpasar, Indonesia
I Komang Agusjaya Mataram Department of Nutrition Health Polytechnic Denpasar, Indonesia

Keywords:

characterization of LAB, in vitro, isolation, probiotic candidates, teh wong

Abstract

One of the functional foods in Bali, especially in Gianyar Regency, is teh wong (mushroom), which has a sweet-sour taste. The purpose of the study was to determine the characteristics of probiotic candidates isolated from the fermented tea wong drink and to determine the LAB of Teh Wong which could potentially be probiotic candidates. The samples used were 20 lactic acid bacteria (LAB) isolates from wong tea. The process of isolating the LAB candidate used the spread plate method from the fermented liquid of Teh Wong for 7 days. Isolation was carried out after the plates were incubated for 24 hours at 37^oC. Colonies suspected of being LAB were then streaked on new De Man, Rogosa and Sharpe (MRS) Agar media to obtain a single colony. The total LAB produced from LAB isolates ranged from 3.0 x 105 cfu/ml to 7.0 x 108 cfu/ml. Of the 20 isolates from gram staining, it was found that the LAB Teh Wong isolate was dominated by rods (bacilli) and only 4 isolates were spherical (coccus).

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