Harnessing Indigenous Fermentation: Probiotic Lactic Acid Bacteria from West Sumatera’s Dadih

Authors

  • Prima Fitria Hillman Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Andalas, Kampus Limau Manis, Padang 25163, Indonesia https://orcid.org/0009-0003-4332-0282
  • Geliz Luh Titisari Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Andalas, Kampus Limau Manis, Padang 25163, Indonesia
  • Syafrizayanti Syafrizayanti Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Andalas, Kampus Limau Manis, Padang 25163, Indonesia

DOI:

https://doi.org/10.25077/jrk.v16i2.853

Keywords:

Dadih, potential yoghurt starter, Lactococcus lactis, Weissella paramesenteroides, Weissella sp

Abstract

The potential of lactic acid bacteria (LAB) isolated from dadih, a traditional fermented buffalo milk from West Sumatra, was explored as functional starter cultures for yogurt production. The use of local LAB is considered essential due to Indonesia’s dependence on imported cultures, which often exhibit inconsistent performance and suboptimal quality. This study selected bacterial isolates based on their ability to grow in highly acidic media and their tolerance to bile salt treatment. Molecular identification was conducted by amplifying the 16S rRNA gene using the PCR method. Specific LAB isolates with high probiotic potential were further characterized based on their tolerance to acid and bile salts. The results showed that several LAB strains from dadih, such as Lactococcus lactis, Weissella paramesenteroides, and Weissella sp., exhibited good probiotic properties. These isolates could effectively ferment milk and produce yogurt with organoleptic qualities comparable to commercial cultures. In addition, Serratia marcescens, known as an opportunistic pathogen, was also detected during the isolation process; some of its strains are known to participate in fermentation processes. These findings support the utilization of local LAB as an alternative to imported cultures, promoting local food production, improving the nutritional value of fermented dairy products, and preserving traditional culinary heritage.

References

1. Komalasari, H. & Wahyu Krisna Yoga., Potensi Bakteri Probiotik Indigenous Lactobacillus Plantarum Dad-13 Sebagai Starter Pada Pembuatan Yoghurt Fungsional: Kajian Pustaka. Food Sci. J. Food Sci. Technol., 2(2): 199–217 (2022).

2. Ruccy, M. V., Suharno, S. & Asmarantaka, R. W., Analisis Tingkat Ketergantungan Impor pada Industri Susu Indonesia. J. Agribisnis Indones., 10(1): 101–112 (2022).

3. Amar, A., Hendrawan, I. & Tampubolon, E. S., Inkubator Produksi Yoghurt Skala Rumah Tangga Untuk Perbaikan Proses Produksi Di Kabupaten Kuningan Incubators for Household-Scale Yoghurt Production in Improving Production Process in Kuningan District. J. Mitra, 2(2): 80–91 (2018).

4. Roswita, S., Potensi Lactobacillus Sp. Asal dari Dadih sebagai Starter pada Pembuatan Susu Fermentasi Khas Indonesia. (2018).

5. Yupardhi, W. S., Oka, I. G. L., Pratiwi, A., Sutarpa, I. N. S. & Miwada, I. N. S., Evaluation on Performances of Yoghurt Used Modern Technology Versus Natural One. Anim. Prod., 17(1): 56 (2015).

6. Masrul, M., Izwardy, D., Sudji, I. R., Purnakarya, I., Syahrial, S. & Nindrea, R. D., Microbiota profile with stunting children in west sumatera province, indonesia. Open Access Maced. J. Med. Sci., 8(E): 334–340 (2020).

7. Amelia, R., Philip, K., Pratama, Y. E. & Purwati, E., Characterization and probiotic potential of lactic acid bacteria isolated from dadiah sampled in West Sumatra. Food Sci. Technol., 41(December): 746–752 (2021).

8. Melia, S., Aritonang, S. N., Juliyarsi, I., Kurnia, Y. F., Rusdimansyah. & Hernita, V. O., The screening of probiotic lactic acid bacteria from honey of stingless bee from West Sumatra, Indonesia and using as starter culture. Biodiversitas, 23(12): 6379–6385 (2022).

9. Harnentis, H., Marlida, Y., Nur, Y. S., Wizna, W., Santi, M. A., Septiani, N., Adzitey, F., et al., Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia. Vet. World, 13(9): 1922–1927 (2020).

10. Rahayu, H. M., Isolation and Identification of Lactic Acid Bacteria from Tempoyak for Making Yoghurt by Morphological and Biochemical Characterization. 1: 118–110 (2021).

11. Dewi, N. P., Poddar, S., Rai, R. P., Purwati, E., Abdullah, D. & Pratama, Y. E., The Potential Lactic Acid Bacteria from Dadiah Sianok Bukittinggi City, West Sumatera as Probiotic. Res. J. Pharm. Technol., 16(2): 627–634 (2023).

12. Rizal, S. & Nurainy, F., Ketahanan terhadap Kondisi pH Asam dan Aktifitas Antagonis terhadap Bakteri Patogen Empat Jenis Bakteri Asam Laktat. Pros. Semin. Nas. Pengemb. Teknol. Pertan., 134–139 (2017).

13. Paray, A. A., Singh, M. & Amin Mir, M., Gram Staining: A Brief Review. Int. J. Res. Rev., 10(9): 336–341 (2023).

14. Sulistiani & Hidayat, I., Identifikasi Molekuler Bakteri Asam Laktat dari Tempe dan Tape Berdasarkan Sekuen Fen 16s rRNA. Maj. Ilm. Biol. Biosf. 37(2), 67-77., 37(2): 69–77 (2020).

15. Safitri, N., Sunarti, T. C. & Meryandini, A., Formula Media Pertumbuhan Bakteri Asam Laktat Pediococcus pentosaceus Menggunakan Substrat Whey Tahu. J. Sumberd. Hayati, 2(2): 31–38 (2016).

16. Subagiyo, S., Margino, S., Triyanto, T., Tri Nuraini, R. A., Setyati, W. A. & Pramesti, R., Metode Sederhana dan Cepat untuk Skrining Bakteri Asam Laktat Penghasil Bakteriosin (Antimicrobial Peptide) dari Intestinum Ikan dan Udang. Bul. Oseanografi Mar., 5(2): 97 (2016).

17. Diza, Y. H., Asben, A. & Anggraini, T., Isolasi, identifikasi dan penyiapan sediaan kering Bakteri Asam Laktat yang berpotensi sebagai probiotik dari dadih asal Sijunjung Sumatera Barat. J. Litbang Ind., 10(2): 155 (2020).

18. Syukur, S., Safrizayanti., Zulaiha, S., Supriwardi, E., Fahmi, A., Nurfadilah, K. K. & Purwati, E., Potential antioxidant activity of Lactobacillus fermentum KF7 from virgin coconut oil products in Padang, West Sumatra, Indonesia. Biodiversitas, 23(3): 1628–1634 (2022).

19. Kondrotienė, K., Zavistanaviciute, P., Aksomaitienė, J., Novoslavskij, A. & Malakauskas, M., Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties. Fermentation, (2023). doi:10.3390/fermentation10010016

20. Muroyama, A., in 218–225 Elsevier eBooks, (2022). doi:10.1016/b978-0-12-818766-1.00325-1

21. Mills, S., Ross, R. P. & Coffey, A., in 132–137 (2011). doi:10.1016/B978-0-12-374407-4.00266-1

22. Samaržija, D., Antunac, N. & Havranek, J., Taxonomy, physiology and growth of Lactococcus lactis: a review. Mljekarstvo, 51(1): 35–48 (2001).

23. Khemariya, P., Singh, S., Nath, G. & Gulati, A., Probiotic Lactococcus lactis: A Review. Turkish J. Agric. Food Sci. Technol., 5(6): 556–562 (2017).

24. Hladíková, Z., Smetanková, J., Greif, G. & Greifová, M., Characterization of Lactococcus strains and their using in dairy technology. Potravinarstvo, 6(1): 21–29 (2012).

25. Kho, H. M., Fan, H. Y., Amin, Z., Mansa, R. F. & Vui, L., An Overview of the Role of Lactic Acid Bacteria in Fermented Foods and Their Potential Probiotic Properties. Borneo Int. J. Biotechnol., (2023). doi:10.51200/bijb.v2i.4186

26. Gemechu, T., Review on lactic acid bacteria function in milk fermentation and preservation. African J. Food Sci., 9(4): 170–175 (2015).

27. Patel, A. K., Singhania, R. R., Pandey, A. & Chincholkar, S. B., Probiotic bile salt hydrolase: current developments and perspectives. Appl. Biochem. Biotechnol., 162(1): 166–180 (2010).

28. Mahlen, S. D., Serratia infections: from military experiments to current practice. Clin. Microbiol. Rev., 24(4): 755–791 (2011).

29. Hernández, A., Pérez-Nevado, F., Ruiz-Moyano, S., Serradilla, M. J., Villalobos, M. C., Martín, A. & Córdoba, M. G., Spoilage yeasts: What are the sources of contamination of foods and beverages? Int. J. Food Microbiol., 286: 98–110 (2018).

Downloads

Published

2025-09-30

How to Cite

Hillman, P. F., Titisari, G. L., & Syafrizayanti, S. (2025). Harnessing Indigenous Fermentation: Probiotic Lactic Acid Bacteria from West Sumatera’s Dadih. Jurnal Riset Kimia, 16(2), 39–50. https://doi.org/10.25077/jrk.v16i2.853

Issue

Vol. 16 No. 2 (2025): September

Section

Articles

Citation Check

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Please find the rights and licenses in Jurnal Riset Kimia (J. Ris. Kim). By submitting the article/manuscript of the article, the author(s) agree with this policy. No specific document sign-off is required.

1. License

The use the article will be governed by the Creative Commons Attribution license as currently displayed on Creative Commons Attribution 4.0 International License. 

2. Author(s)' Warranties

The author warrants that the article is original, written by stated author(s), has not been published before, contains no unlawful statements, does not infringe the rights of others, is subject to copyright that is vested exclusively in the author and free of any third party rights, and that any necessary written permissions to quote from other sources have been obtained by the author(s).

3. User Rights

Under the Creative Commons license, the journal permits users to copy, distribute, and display the material for any purpose. Users will also need to attribute authors and J. Ris. Kim on distributing works in the journal and other media of publications.

4. Rights of Authors

Authors retain all their rights to the published works, such as (but not limited to) the following rights;

  • Copyright and other proprietary rights relating to the article, such as patent rights,
  • The right to use the substance of the article in own future works, including lectures and books,
  • The right to reproduce the article for own purposes,
  • The right to self-archive the article,
  • The right to enter into separate, additional contractual arrangements for the non-exclusive distribution of the article's published version (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.

5. Co-Authorship

If the article was jointly prepared by more than one author, any authors submitting the manuscript warrants that he/she has been authorized by all co-authors to be agreed on this copyright and license notice (agreement) on their behalf, and agrees to inform his/her co-authors of the terms of this policy. J. Ris. Kim will not be held liable for anything that may arise due to the author(s) internal dispute. J. Ris. Kim will only communicate with the corresponding author.

Similar Articles

<< < 1 2 3 4 5 6 > >> 

You may also start an advanced similarity search for this article.