ISOLASI DAN KARAKTERISASI BAKTERI ASAM LAKTAT DARI PANGAN FERMENTASI CINCALOK SEBAGAI PENGHASIL GAMMA-AMINOBUTYRIC ACID
Main Article Content
Abstract
Cincalok is a fermented food originating from West Kalimantan. This study aimed to obtain lactic acid bacterial isolates (LAB) capable of producing gamma-aminobutyric acid (GABA), to characterize the LAB isolates obtained, and to obtain GABA by the Thin Layer Chromatography (TLC) method. Bacterial growth and GABA production was carried out by adding 5% MSG and without MSG, and measured spectrophotometrically. In this study, 4 LAB bacterial isolates were obtained which were coded CIN-1, CIN-2, CIN-3, and CIN-4. GABA identification of all the LAB isolates using TLC Silica Gel 60 F254 with butanol: acetic acid: distilled water (5: 3: 2) as eluent yielded Rf 0.61 and Rf MSG 0.38. The highest growth was achieved by isolate CIN-3 with an absorbance of 1.488 (at 48 hour) in non-MSG medium, while the addition of 5% MSG resulted in an absorbance of 1.631 (at 42 hour). GABA production was achieved by isolate CIN-3 with 5% MSG treatment with a concentration of 201.472 mM and without MSG with a concentration of 171.195 mM.
Cincalok merupakan pangan fermentasi yang berasal dari Kalimantan Barat. Penelitian ini bertujuan untuk mendapatkan isolat bakteri asam laktat (BAL) yang mampu menghasilkan gamma-aminobutyric acid (GABA), melakukan karakterisasi isolat BAL yang diperoleh dan dapat diperoleh GABA dengan metode Kromatografi Lapis Tipis (KLT). Penumbuhan bakteri dan produksi GABA dilakukan dengan penambahan MSG 5% dan tanpa MSG, dan diukur menggunakan spektrofotometer. Dalam penelitian ini diperoleh 4 isolat bakteri BAL yang diberi kode CIN-1, CIN-2, CIN-3, dan CIN-4. Identifikasi GABA dari semua isolat BAL tersebut menggunakan KLT Silica Gel 60 F254 dengan eluen butanol: asam asetat: aquades (5: 3: 2), menghasilkan Rf 0,61 dan Rf MSG 0,38. Pertumbuhan tertinggi terjadi pada isolat CIN-3 non MSG dengan absorbansi 1,488 (jam ke-48), sedangkan dengan penambahan MSG 5% menghasilkan absorbansi 1,631 (jam ke-42). Produksi GABA dicapai isolat CIN-3 dengan perlakuan MSG 5% dengan konsentrasi 201.472 mM dan tanpa MSG dengan konsentrasi 171,195 mM.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
a). Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial-ShareAlike 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
b). Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
c). Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
References
Achmad DI, Nofiani R, Ardiningsih P (2012) Karakterisasi bakteri asam laktat Lactobacillus sp. RED1 dari cincalok formulasi. J Kim Khatulistiwa 1: 1-5
Afriani (2010) Pengaruh penggunaan starter bakteri asam laktat Lactobacillus plantarum dan Lactobacillus fermentum terhadap total bakteri asam laktat, kadar asam dan nilai pH dadih susu sapi. J Ilm Ilmu-Ilmu Peternak 13: 279-285. doi: 10.22437/jiiip.v0i0.114
Agung Yogeswara IBA, Kusumawati IGAW, Sumadewi NLU, Rahayu ES, Indrati R (2018) Isolation and identification of lactic acid bacteria from Indonesian fermented foods as gamma-aminobutyric acid-producing bacteria. Int Food Res J 25: 1753-1757. Corpus ID: 186201960
Bamnia M (2011) Evaluation of gamma-aminobutyric acid production by indigenously isolated lactic acid bacteria. Dissertation, Thapar University, Patiala, India
Cho SY, Park MJ, Kim KM, Ryu JH, Park HJ (2011) Production of high gamma-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from mukeunjee kimchi. Food Sci Biotechnol 20: 403-408. doi: 10.1007/s10068-011-0057-y
Desniar, Rusmana I, Suwanto A, Mubarik NR (2011) Penapisan bakteriosin dari bakteri asam laktat asal Bekasam. J Pengolah Has Perikan Indones 14: 124-133. doi: 10.17844/jphpi.v14i2.5321
Dhakal R, Bajpai VK, Baek KH (2012) Production of GABA (Gamma-Aminobutyric Acid) by microorganisms: A review. Braz J Microbiol 43: 1230-1241. doi: 10.1590/S1517-83822012000400001
Dyastuti EA, Nofiani R, Ardiningsih P (2013) Uji organoleptik cincalok dengan penambahan serbuk bawang putih (Allium sativum) dan serbuk cabai (Capsium annuum L) J Kim Khatulistiwa 2: 70-73
Handayani R, Sulistiani, Setianingrum N (2016) Identifikasi produksi GABA dari kultur bakteri asam laktat (BAL) dengan metode TLC. Pros Sem Nas Masy Biodiv Indones 2: 208-213. doi: 10.13057/psnmbi/m020215
Irwansyah, Raza’i TS, Wulandari R (2018) Isolasi dan identifikasi bakteri asam laktat pada saluran pencernaan ikan bawal bintang (Trachinotus blochii). Intek Akuakultur 2: 25-32. doi: 10.31629/intek.v2i2.531
Kim SH, Shin BH, Kim YH, Nam SW, Jeon SJ (2007) Cloning and expression of a full-length glutamate decarboxylase gene from Lactobacillus brevis BH2. Biotechnol Bioprocess Eng 12: 707-712. doi: 10.1007/BF02931089
Lee KW, Shim JM, Yao Z, Kim JA, Kim HJ, Kim JH (2017) Characterization of a glutamate decarboxylase (GAD) from Enterococcus avium M5 isolated from jeotgal, a Korean fermented seafood. J Microbiol Biotechnol 27: 1216-1222. doi: 10.4014/jmb.1701.01058
Lee YS, Song TY, Kong WS, Yoon MH (2013) Characterization of gamma-aminobutyric acid (GABA) produced by a lactic acid bacterium from button mushroom bed. J Mushrooms 11: 181-186. doi: 10.14480/jm.2013.11.4.181
Li H, Qiu T, Gao D, Cao Y (2010) Medium optimization for production of gamma-aminobutyric acid by Lactobacillus brevis NCL912. Amino Acids 38: 1439-1445. doi: 10.1007/s00726-009-0355-3
Lim HS, Cha IT, Lee H, Seo MJ (2016) Optimization of gamma-aminobutyric acid production by Enterococcus faecium JK29 isolated from a traditional fermented foods. Microbiol Biotechnol Lett 44: 26-33. doi: 10.4014/mbl.1512.12004
Mardalena (2016) Fase pertumbuhan isolat bakteri asam laktat (BAL) tempoyak asal Jambi yang disimpan pada suhu kamar. J Sain Peternakan Indones 11: 58-66. doi: 10.31186/jspi.id.11.1.58-66
Nofiani R, Ardiningsih P (2018) Physicochemical and microbiological profiles of commercial cincalok from West Kalimantan. J Pengolahan Hasil Perikanan Indones 21: 243-249. doi: 10.17844/jphpi.v21i2.22851
Park KB, Oh SH (2007) Production of yogurt with enhanced level of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract. Bioresource Technol 98: 1675-1679. doi: 10.1016/j.biortech.2006.06.006
Ratanaburee A, Kantachote D, Charernjiratrakul W, Sukhoom A (2013) Enhancement of gamma-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8. Int J Food Microbiol 167: 170-176. doi: 10.1016/j.ijfoodmicro.2013.09.014
Siragusa S, De Angelis M, Di Cagno R, Rizzello CG, Coda R, Gobbetti M (2007) Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses. Appl Environ Microbiol 73: 7283-7290. doi: 10.1128/AEM.01064-07
Suciati P, Tjahjaningsih W, Masithah ED, Pramono H (2016) Aktivitas enzimatis isolat bakteri asam laktat dari saluran pencernaan kepiting bakau (Scylla spp.) sebagai kandidat probiotik. J Ilm Perikan Kelaut 8: 94-108. doi: 10.20473/jipk.v8i2.11182
Sunaryanto R, Marwoto B (2012) Isolasi, identifikasi dan karakterisasi bakteri asam laktat dari dadih susu kerbau. J Sains Teknol Indones 14: 228-233. doi: 10.29122/jsti.v14i3.931
Ueno H (2000) Enzymatic and structural aspects on glutamate decarboxylase. J Mol Catal B Enzym 10: 67-79. doi: 10.1016/S1381-1177(00)00114-4
Yokoyama S, Hiramatsu J, Hayakawa K (2002) Production of gamma-aminobutyric acid from alcohol distillery lees by Lactobacillus brevis IFO-12005. J Biosci Bioeng 93: 95-97. doi: 10.1016/S1389-1723(02)80061-5
Yuan H, Wang H, Fidan O, Qin Y, Xiao G, Zhan J (2019) Identification of new glutamate decarboxylase from Streptomyces for efficient production of gamma-aminobutyric acid in engineered Escherichia coli. J Biol Eng 13: 24. doi: 10.1186/s13036-019-0154-7