Identifikasi molekuler Bakteri Asam Laktat dari Tempe dan Tape Berdasarkan Sekuen Gen 16S rRNA

Sulistiani Sulistiani (1) , Iman Hidayat (2)

(1) Pusat Penelitian Biologi, Lembaga Ilmu PengetahuanIndonesian (LIPI), Indonesia
(2) Pusat Penelitian Biologi, Lembaga Ilmu PengetahuanIndonesian (LIPI), Indonesia


Indonesia has varied of fermented food. However, the discovery of the microbial diversity in the Indonesian traditional fermented food is inadequately conducted. In this study, we determined the lactic acid bacteria (LAB) diversity from tempeh and tape based on the nucleotide sequence of 16S rRNA gene to obtain information on the biodiversity of lactic acid bacteria in tempeh and tape origin Bali Province, and collection of lactic acid bacteria isolates have beneficial for the development of starters, food science, and genetic resources. A total of six samples of tempeh and six samples of tape were collected from Bali province. A viable count method showed that the LAB population in tempeh was 3.8 x 108 – 2.2 x 109 cfu/g and in tape was 4 x 105 - 1.1 x 108 cfu/g. A molecular identification based on the nucleotide sequence of16S rRNA gene determined six LAB species existed in tempeh (Lactobacillus fermentum, L. plantarum, Enterococcus faecalis, E. faecium, Pediococcus pentosaceus, Weissella paramesenteroide) and six species in tape (L. fermentum, L. kunkeei, L. plantarum, L. vini, Leuconostoc mesenteroides, P. pentosaceus, W. paramesenteroides. Physiological characterization showed that all LAB isolates grew on medium containing 3% NaCl at pH 4 and pH 6.5, and at temperatures of 30°C and 45°C. Three isolates of P. pentosaceus (Su-ls21, Su-ls22, Su-ls24) exhibited catalase activity and 17 isolates belong to halotolerant bacteria, which can grow on medium containing 6.5% NaCl.

Kata Kunci

Bakteri asam laktat, Bali, 16S rDNA, Tape, Tempe.

Teks Lengkap:



Ashenafi, M. 1991. Growth of Listeria monocytogenes in Fermenting Tempeh Made of Various Beans and Its Inhibition by Lactobacillus plantarum. Food Microbiology, 8(4): 303-310.

Ashenafi, M. and M. Busse. 1991. The Microflora of Soak Water During Tempeh Production from Various Beans. Journal of Applied Bacteriology, 70(4): 334-338.

Barus T. dan L.N. Wijaya. 2011. Mikrobiota Dominan dan Perannya dalam Cita Rasa Tape Singkong. Biota. 16(2): 354-361.

Bettache, G., A. Fatma, H. Miloud and K. Mebrouk. 2012. Isolation and Identification of Lactic Acid Bacteria from Dhan, a Traditional Butter and Their Major Technological Traits. World Applied Sciences, 17(4): 480-488.

Cai, Y., K. Sumio, O. Masuhiro, B. Yoshimi and N. Takashi. 1999. Characterization and Identification of Pediococcus Species Isolated from Forage Crops and Their Application for Silage Preparation. Applied and Environmental Microbiology, 65(7): 2901-2906.

Chiang Y. W., F.Y. Chye and Mohd A. Ismail. 2006. Microbial Diversity and Proximate Composition of Tapai, A Sabah’s Fermented Beverage. Malaysian Journal of Microbiology, 2(1): 1-6.

De Vos, P., G.M. Garrity, D. Jones, N.R. Krieg, W. Ludwig, F.A. Rainey, K. Schleifer and W.B. Whitman. 2009. Bergey's manual of systematic bacteriology. The Firmicutes. Springer. New York.

Djadouni F. and M. Kihal. 2012. Antimicrobial Activity of Lactic Acid Bacteria and the Spectrum of Their Biopeptides Against Spoiling Germs in Foods. Brazilian Archives of Biology and Technology, 55(3): 435-443.

Efriwati, A. Suwanto, G. Rahayu and L. Nuraida. 2013. Population Dynamics of Yeasts and Lactic Acid Bacteria (LAB) During Tempeh Production. HAYATI Journal of Biosciences, 20 (2): 57-64.

Efron, B. 1979. Bootstrap methods: Another look at the jackknife. The Annals of Statistics, 7: 1-26

Feng, X.M., A.R.B. Eriksson and J. Schnurer. 2005. Growth of Lactic Acid Bacteria and Rhizopus oligosporus During Barley Tempeh Fermentation. International Journal of Food Microbiology, 104(3): 249-256.

Gandjar, I. 2003. Tapai from Cassava and Cereals. Dalam: First International Symposium and Workshop on Insight into the World of Indigenous Fermented Foods for Technology Development and Food Safety; Bangkok, 13 – 17 Apr 2003. Hal.1-10.

Hall, T.A. 1999. BioEdit: A User-Friendly Biological Sequence Alignmen Editor Analysis Program for Windows 95/98/NT. Nucleic Acid Symposium, 41: 95-98.

Moreno M.F, J.J. Leisner, L.K. Tee, C. Ley, S. Radu, G. Rusul, M. Vancanneyt and L. De Vuyst. 2002. Microbial Analysis of Malaysian Tempe, and Characterization of Two Bacteriocins Produced by Isolates of Enterococcus faecium. Journal of Applied Microbiology, 92(1): 147-157.

Mulyowidarso R.K, G.H. Fleet and K.A. Buckle. 1990. Association of Bacteria with The Fungal Fermentation of Soybean Tempe. Journal of Applied Microbiology, 68(1): 43-47.

Nikolova, D., Y. Evstatieva, R. Georgieva, S. Danova, V. Savov, S. llieva and P. Dalev. 2009. Molecular taxonomic characterisation of probiotic strain Lactobacillus sp. 50 P1. Biotechnology & Biotechnology XI Anniversary Scientific Conference: 779-782.

Nout, M.J.R. and J.L. Kiers. 2005. Tempe Fermentation, Innovation and Functionality: Update into The Third Millenium. Journal of Applied Microbiology, 98(4): 789-805.

Nout, M.J.R. and F.M., Rombouts. 1990. Recent Developments in Tempe Research. Journal of Applied Bacteriology, 69(5): 609-633.

Nuraida, L. 2015. A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods. Food Science and Human Wellness, 4(2): 47-55.

Nurdini, A.L., L. Nuraida, A. Suwanto and Suliantari. 2015. Microbial Growth Dynamics During Tempe Fermentation in Two Different Home Industries. International Food Research Journal, 22(4): 1668-1674.

Nur’azizah, R. and I.S. Kumarawati. 2016. Analysis of Phylogenetic Lactic Acid Bacteria in Glutinous Rice “Tape Ketan” By Bioinformatic Tools in Relation with Its Bacteriocin Product. Proceedings of 24th Iserd International Conference, Seoul, South Korea.

Pisol, B., L. Nuraida, N. Abdullah, Suliantari and K.A. Khalil. 2013. Isolation and Characterization of Lactic Acid Bacteria from Indonesian Soybean Tempe. In the 2013 4th International Conference on Biology, Environment and Chemistry IPCBEE, pp: 32–36).

Pisol B., N. Abdullah, K. Khalil and L. Nuraida. 2015. Antimicrobial Activity of Lactic Acid Bacteria Isolated from different Stages of Soybean Tempe Production. Australian Journal of Basic and Applied Sciences, 9(28): 230-234.

Pitcher, D.G., N.A. Saunders and R.J. Owen. 1989. Rapid Extraction of Bacterial Genomic DNA with Guanidium Thiocyanate. Letters in Applied Microbiology, 8(4): 151-156.

Promega. 2016. Certificate of Analysis. GoTaq® Green Master Mix. Part# 9PIM712. Promega Corporation.

Tamura, K., D. Peterson, N. Peterson, G. Stecher, M. Nei and S. Kumar. 2011. MEGA 5: Molecular Evolutionary Genetics Analysis Using Maximum Likelihood, Evolutionary Distance, and Maximum Parsimony Methods. Molecular Biology and Evolution, 28(10): 2731-2739.

Tiwari, R.P., G.S. Hoondal and R. Tewari. 2003. Laboratory Techniques in Microbiology & Biotechnology. Abhlshek Publications. New Delhi.

Wood, B.J.B. and W.H. Holzapfel. 1995. The Genera of Lactic Acid Bacteria. The Lactic Acid Bacteria, vol. 2. Blackie Academic & Professional, London, pp. 44-227.

Article Reads

Total: 61 Abstrak: 53 PDF: 8

Article Metrics

Metrics Loading ...

Metrics powered by PLOS ALM


  • Saat ini tidak ada refbacks.


This website is maintained by: 
Bio Publisher 
The Faculty of Biology Publishing

Laman ini dikelola oleh:
Penerbitan Fakultas Biologi
Universitas Jenderal Soedirman
Jalan dr. Suparno 63 Grendeng
Purwokerto 53122

Telepon: +62-281-625865

Laman ini menggunakan: 
OJS | Open Journal System
Software pengelolaan jurnal ilmiah online. Versi yang digunakan adalah

Metadata artikel terdaftar di:
Agen resmi internasional pendaftaran Digital Object Identifier (DOI)

Artikel jurnal ini terindeks:

Daftar indeks »