Mangunwardoyo Wibowo, Salamah Andi, Sukara Endang, Dinoto Achmad
Department of Biology, Faculty of Mathematic and Sciences, Universitas Indonesia, Depok, Indonesia.
Research Center for Biotechnology, Indonesian Institute of Sciences (LIPI), Jakarta, Indonesia.
Iran J Microbiol. 2016 Aug;8(4):274-281.
Lactic acid bacteria (LAB) play important roles in processing of Sayur Asin (spontaneously fermented mustard). Unfortunately, information about LAB in Indonesian Sayur Asin, prepared by traditional manufactures which is important as baseline data for maintenance of food quality and safety, is unclear. The aim of this study was to describe the diversity and distribution of culturable lactic acid bacteria in Sayur Asin of Indonesia.
Four Sayur Asin samples (fermentation liquor and fermented mustard) were collected at harvesting times (3-7 days after fermentation) from two traditional manufactures in Tulung Agung (TA) and Kediri (KDR), East Java provinces, Indonesia. LAB strains were isolated by using MRS agar method supplemented with 1% CaCO and characterized morphologically. Identification of the strains was performed basedon analysis and the phylogenetic tree was drawn to understand the phylogenetic relationship of the collected strains.
Different profiles were detected in total count of the plates, salinity and pH of fermenting liquor of Sayur Asin in TA and KDR provinces. A total of 172 LAB isolates were successfully isolated and identified based on their sequences. Phylogenetic analysis of 27 representative LAB strains from Sayur Asin showed that these strains belonged to 5 distinct species namely (N=32), (N=4), (N=15), (N=118) and (N=1). Strains D5-S-2013 and B4-S-2013 showed a close phylogenetic relationship with and respectively where as the sequence had slightly lower similarity of lower than 99%, suggesting that they may be classified into novel species and need further investigation due to exhibition of significant differences in their nucleotide sequences. was found being dominant in all sayur asin samples.
Lactobacilli were recognized as the major group of lactic acid bacteria in Sayur Asin including 5 known and 2 novel candidate species. The distribution of LAB species was associated with the manufactures where Sayur Asin is produced.
乳酸菌在印尼酸腌菜（自然发酵芥菜）的加工过程中发挥着重要作用。遗憾的是，关于印尼传统制作的酸腌菜中乳酸菌的信息尚不明确，而这些信息作为食品质量和安全维护的基础数据至关重要。本研究旨在描述印尼酸腌菜中可培养乳酸菌的多样性和分布情况。
在收获期（发酵后3 - 7天）从印度尼西亚东爪哇省图隆阿贡（TA）和凯迪里（KDR）的两家传统制作商处收集了四份酸腌菜样本（发酵液和发酵芥菜）。使用添加1%碳酸钙的MRS琼脂培养基方法分离乳酸菌菌株，并对其进行形态学特征分析。基于16S rRNA分析对菌株进行鉴定，并绘制系统发育树以了解所收集菌株的系统发育关系。
在TA省和KDR省酸腌菜发酵液的平板总数、盐度和pH值方面检测到不同的特征。基于16S rRNA序列，共成功分离并鉴定出172株乳酸菌菌株。对来自酸腌菜的27株代表性乳酸菌菌株的系统发育分析表明，这些菌株属于5个不同的物种，即植物乳杆菌（Lactobacillus plantarum，N = 32）、嗜酸乳杆菌（Lactobacillus acidophilus，N = 4）、发酵乳杆菌（Lactobacillus fermentum，N = 15）、弯曲乳杆菌（Lactobacillus curvatus，N = 118）和罗伊氏乳杆菌（Lactobacillus reuteri，N = 1）。菌株D5 - S - 2013和B4 - S - 2013分别与植物乳杆菌和嗜酸乳杆菌显示出密切的系统发育关系，然而其16S rRNA序列相似度略低于99%，表明它们可能被归类为新物种，由于其核苷酸序列存在显著差异，需要进一步研究。弯曲乳杆菌在所有酸腌菜样本中均占主导地位。
乳杆菌被认为是酸腌菜中乳酸菌的主要菌群，包括5个已知物种和2个新的候选物种。乳酸菌物种的分布与酸腌菜的制作产地有关。
