Isolasi dan Karakterisasi Lactobacillus Species dari Susu Kambing Peternakan Lokal
DOI:
https://doi.org/10.24002/biota.v8i3.6718Keywords:
Bakteri asam laktat, Lacticaseibacillus paracasei, Limosilactobacillus fermentum, susu kambing, 16S rRNA sequencingAbstract
Mikrobiota susu kambing dapat mencakup bakteri asam laktat (BAL), khususnya Lactobacillus spp., yang berpotensi sebagai kandidat probiotik dan dapat dipergunakan dalam berbagai produk fermentasi. Pada penelitian ini, dilakukan isolasi dan karakterisasi BAL, khususnya Lactobacillus spp., dari susu kambing yang berasal dari peternakan lokal. Pada awalnya, didapatkan 25 isolat BAL dari susu kambing lokal. Semua isolat dikarakterisasi sesuai Bergey’s Manual of Systematics Archaea and Bacteria, yang dimulai dengan pewarnaan Gram, endospora dan ketahanan asam. Selanjutnya dilakukan uji aktivitas biokimia (uji aktivitas katalase, uji aktivitas hemolitik, serta uji fermentasi karbohidrat) dan uji ketahanan isolat terhadap berbagai konsentrasi NaCl, pH dan suhu. Berdasarkan hasil yang diperoleh, isolat B4 dan B6 dipilih untuk diidentifikasi lebih lanjut. Kedua isolat menunjukkan kemiripan karakteristik dengan Lactobacillus spp., yaitu berbentuk basil atau kokobasil, Gram positif, tidak membentuk spora, tidak tahan asam, katalase negatif, tidak memfermentasi manitol, sensitif terhadap konsentrasi NaCl tinggi, serta tumbuh optimum pada pH 5.5-6.2 dan pada suhu 37-45°C. Identifikasi kedua isolat berdasarkan sekuens 16S rRNA menunjukkan bahwa isolat B4 adalah Lacticaseibacillus paracasei dan isolat B6 adalah Limosilactobacillus fermentum. Sebagai kesimpulan, penelitian ini menunjukkan bahwa susu kambing peternakan lokal dapat menjadi sumber alternatif untuk mendapatkan isolat Lactobacillus spp.
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