Isolation and identification lactic acid bacteria of honey-enriched functional beverage from cassava (manihot esculenta) tapai from Sinjai regency

Abstract

Abstract Cassava ( Manihot esculenta ) tapai is a traditional food that is classified as a source of probiotics because it is known to contain lactic acid bacteria (LAB). Cassava tapai is processed by many people in Sinjai Regency to become a functional beverage and one of the ingredients added is honey which has a high sugar content as one of the sources of BAL nutrition. The purpose of this study was to isolate and identify the types of LAB with probiotic potential in functional drinks of cassava ( Manihot esculenta ) during freezing temperature storage. Functional drinks of cassava ( M. esculenta ) tapai were treated with the addition of honey namely M1 = 0% (control), M2 = 2% honey, M3 = 4% honey, M4 = 6% honey, M5 = 8% honey. Microbial isolation and characterization, probiotic testing, and molecular testing were carried out to identify the probiotic bacterial species in functional drinks of cassava. Based on the results of the study it can be concluded that the two isolates were identified as BAL with probiotic potential from the functional drinks of cassava ( M. esculenta ) namely Pediococcus acidilactis and Weissella cibaria.

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