Isolation and identification of indigenous lactic acid bacteria on corn flour BISI-16 during spontaneous fermentation process

Abstract

Abstract Lactic acid bacteria (LAB) is one of the dominant bacteria species that have an important role during spontaneous fermentation process of corn flour BISI-16. LAB are known to change the chemical structure of natural corn starch through the activity of enzyme and lactic acid produced during fermentation process. This change of structure causes the modification of physicochemical properties of corn flour. The objectives of this study were to isolate and identify indigenous LAB involved in spontaneous fermentation process of BISI-16 cornflakes. Isolation and identification of early LAB was done by isolation morphology characterization including cell shape, Gram staining, catalase test, and endospora staining. Furthermore, isolates LAB were identified by their genotypes using Polymerase Chain Reaction (PCR) method and 16S rRNA sequencing analysis. The results showed two isolates (ASN3 and ASN5) that had been isolated from corn flour during spontaneous fermentation and were grown on MRSA media having rounded colonic and creamy, rod-shaped cells, Gram (+), catalase (-), and endospores (-). The initial identification stage shows both isolates as candidate LAB. The results of the 16S rRNA sequence analysis showed both isolates were genotypically similar with Lactobacillus fabifermentans with 97% similarity for ASN3 isolates and ASN5 isolates of 98%.

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