Introducion Isolation and Characterization of Lactic Acid Bacteria from Inasua | Mahulette | Journal of Tropical Biodiversity and Biotechnology 16380 53840 1 PB

71 Journal of Tropical Biodiversity and Biotechnology journal homepage: www.jtbb.or.id Aricle history Recieved: 11 November 2016 Received in revised form: 19 December 2016 Accepted: 26 December 2016 Inasua is a tradiionally product of wet salt ish fermentaion produced by Teon, Nila and Serua TNS Communiies in Central Maluku, Indonesia. The community made this fermented ish to anicipate the lean ime when isherman could not go to sea. The ish that used as inasua raw material is demersal ishes that live around coral reefs, such as Samandar ish Siganatus gutatus, Gala-gala ish Lutjanus sp. and Sikuda ish Lethrinus ornatus. The objecive of the research was to isolate and characterize of bacterial indigenous in Inasua from three producers in Seram Island. The measurement of pH from inasua samples were 5.9, 5.0 and 5.8, respecively. The highest number of lacic acid bacteria was found from Gala – gala inasua was 2,5x10 7 cfug sample. Isolaion of all isolates bacteria from inasua showed that a total of 7 isolates of bacteria was obtained from Samadar inasua, 9 isolates from Gala-gala inasua, and 7 isolates from Sikuda inasua. From a total of 23 isolates, only 6 isolates had characterisic as lacic acid bacteria that were Gram posiive, negaive catalase, and cocci shape. The microscopic characterisics of the isolates are coccid in pairs or uniforms which combine to form tetrads. Carbohydrate uilizaion test of selected isolate by using API 50 CHB kit indicated that 13 carbohydrates are fermented by these isolates ater incubaion for 48 hours. The research was concluded that the dominant bacteria in inasua sample are cocci-lacic acid bacteria. ISOLATION AND CHARACTERIZATION OF LACTIC ACID BACTERIA FROM INASUA Ferymon Mahulete 1 , Nisa Rachmania Mubarik 2 , Antonius Suwanto 2 , Widanarni 3 1 Postgraduate School of Bogor Agricultural University and Paimura University 2 Department of Biology, Faculty of Mathemaics and Natural Sciences, Bogor Agricultural University 3 Department of Aquaculture, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University email: ferymonmgmail.com Keywords Fermented Fish Inasua Lacic Acid Bacteria MRSA Medium

1. Introducion

Inasua is a tradiionally product of wet salt ish fermentaion produced by Teon, Nila and Serua TNS Communiies in Central Maluku, Indonesia Nara et al., 2013 The community made this fermented ish to anicipate the lean ime when isherman could not go to sea Walalohun, 2014. Inasua is fermented ish in a salt soluion that is oten called wet salt ish Nendissa, 2013. The ish used is demersal ish that live around coral reefs Nara et al., 2013. Beside demersal ish, coconut sap is also added to the inasua fermentaion to extend the shelf life of this product unil more than a year. Fermentaion of inasua takes place spontaneously without the addiion of inoculum and involves various microbes. In general the main role microbial in the ish fermentaion is lacic acid bacteria LAB Noonpakdee et al ., 2009. In food safety, lacic acid bacteria are included in the category of Generally Recognized as Safe GRAS so it is safe to be in a food product Pringsulaka et al., 2012. The composiion of lacic acid bacteria in tradiionally fermented ish is very determined by the type of carbohydrate and the amount of salt added Saisithi, 1994. Lacic acid bacteria involved in the inasua fermentaion not only from fermented ish that took place anaerobically, but also derived from coconut sap as a source of carbohydrates are added. Coconut sap contains sugar about 5-10 at neutral pH. Coconut sap sugar will be converted into alcohol by yeast under anaerobic condiions and further oxidized to aceic acid by aceic acid bacteria Borse et al., 2007 during ARTICLE INFO ABSTRACT Journal of Tropical Biodiversity and Biotechnology, Volume 1, Issue 2, December 2016, 71-76 72 inasua fermentaion. In addiion, the sugar contained in coconut sap can be also converted into lacic acid by lacic acid bacteria Atputharajah et al., 1987. Fermented coconut sap is a combinaion of alcoholic, lacic acid, and aceic acid fermentaion Njoki et al., 2015. Shelf life of inasua can last for a long ime. Good processing can extend the shelf life of this fermentaion product to more than a year. Long shelf life of a product fermented ish very inluenced the diversity of microbes, especially lacic acid bacteria. The diversity of microbes in the inasua fermentaion using coconut sap has not been done. Inasua processing that uilizes various demersal ish species may allow the ideniicaion of lacic acid bacteria involved in the fermentaion of ish. Based on the descripion above, it is necessary to isolaion and characterizaion of lacic acid bacteria in inasua.

2. Materials and methods