Molecular identification, characterization, and antimicrobial activity of isolated lactic acid bacteria from dali ni horbo

Various dairy products come from Indonesia and are fermented that leading to the growth of lactic acid bacteria. According to bataknese culture, water buffalo milk can be fermented to form Dali ni Horbo. This study was aimed to isolate, characterize, molecular identification, and evaluate the antimicrobial effect from the lactic acid bacteria in Dali ni horbo. Dali ni horbo as the sample was encoded D1, D2, and so on. The lactic acid bacteria were isolated from Dali ni Horbo by MRSA. Moreover, the colonies of bacteria were enriched into some isolates. After that, the isolates were characterized by gram staining, catalase, and type of fermentation. Meanwhile, to evaluate the antimicrobial activity, this study used the disc diffusion test against two different pathogens. At last, the selected isolate was molecularly identified from the 16S rRNA marker. Dali ni horbo contain 4.3 x 108 CFU/ml. of Lactobacillus fermentum strain A1753 The isolated bacteria were bacilli-shaped, positive gram, homofermentative, and heterofermentative bacteria without catalase activity. The isolated bacteria have potent antimicrobial activity against the negative pathogen (ranged from 9.8 mm – 12.15 mm) than positive gram pathogen (ranged from 7.15 mm – 11.05 mm). Hence, Dali ni horbo contain lactic acid bacteria that can be natural preservative and potential probiotic.