By: Agussalim Matti, Tyas Utami, Chusnul Hidayat, Endang Sutriswati Rahayu
Chao, a traditional fermented fish from South Sulawesi. The purpose of this study was to explore the proteolytic Lactic Acid Bacteria (LAB) from the chao traditional fermentation of tembang fish. This study consisted of two stages, namely isolation and identification proteolytic LAB from chao traditional fermentation and apply it as a starter in the chao fermentation. LAB isolation was done using the scratch method. Proteolytic LAB selection was carried out using the skim agar medium. Identification of proteolytic LAB was carried out with API 50 CHL kit and analysis of 16S rRNA gene sequences. The application of proteolytic LAB was carried out in 3 stages of fermentation, namely salt fermentation, LAB fermentation, and chao fermentation. The results showed that 15 proteolytic LABs were obtained from chao traditional fermentation. Two proteolytic LABs identified as Lactobacillus plantarum Ags 1-3 and Pediococcus acidilactici Ags 7-3. The results of the application of proteolytic LAB showed that in salt fermentation, there was no growth of microorganisms, no changes in lactic acid and pH, but there is an increase in dissolved proteins and activity of ACE inhibitors. In the LAB fermentation, there is an increase in total bacteria, LAB, yeast, dissolved proteins and the activity of ACE inhibitors, but the mold not grow, not change in the value of pH and lactic acid. In the chao fermentation, there is an increase in the number of bacteria, LAB, yeast, dissolved proteins, activity of ACE inhibitors, and lactic acid. The fungi and pH value were decreased.
Keywords: chao, fermented, fish
*This poster was presented in The 6th International Conference of Indonesian Society for Lactic Acid Bacteria and Gut Microbiota (6th ISLAB) on 13th August 2021
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