Isolation and antimicrobial activity of lactic acid bacteria from the traditional fermented food cangkuok semaung in Riau, Indonesia

Nova Wahyu Pratiwi; Saryono Saryono; Ismawati Ismawati; Silvera  Devi; Nabella  Suraya; Nia  Lovenia; Widya  Nurafriza; Ellen Rosyelina  Sasmita; Aulia Ardhi

doi:10.31849/jip.v22i2.27537

Authors

Nova Wahyu Pratiwi Depatment of Agrotechnology, Faculty of Agriculture, Universitas Pembangunan Nasional Veteran Yogyakarta, Yogyakarta 55283, Indonesia
Saryono Saryono Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Riau, Pekanbaru 28293, Indonesia
Ismawati Ismawati Department of Biochemistry, Faculty of Medicine, Universitas Riau, Pekanbaru 28133, Indonesia
Silvera Devi Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Riau, Pekanbaru 28293, Indonesia
Nabella Suraya Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Riau, Pekanbaru 28293, Indonesia
Nia Lovenia Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Riau, Pekanbaru 28293, Indonesia
Widya Nurafriza Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Riau, Pekanbaru 28293, Indonesia
Ellen Rosyelina Sasmita Depatment of Agrotechnology, Faculty of Agriculture, Universitas Pembangunan Nasional Veteran Yogyakarta, Yogyakarta 55283, Indonesia
Aulia Ardhi Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia

DOI:

https://doi.org/10.31849/jip.v22i2.27537

Keywords:

functional food, cangkuok semaung , fermentation, kepayang fruit , indigenous microbiota

Abstract

Fermentation can be an effective step in addressing postharvest handling challenges and enhancing nutritional value through the conversion of perishable crops into more stable products. One of the traditional fermented foods originating from Kuantan Singingi Regency, Riau Province, Indonesia, is cangkuok semaung (CS). This food is prepared by fermenting all fruit components of the semaung (Pangium edule). This research aimed to isolate and identify lactic acid bacteria (LAB) from CS and investigate their antimicrobial properties. The bacteria were isolated from the food, purified using the quadrant streak method on the De Man–Rogosa–Sharpe agar, and continued with morphological analysis and antimicrobial activities evaluation. The findings of this study revealed that 45 isolates were gram-positive bacteria identified as Lactobacillus sp. Among the LAB isolates, the highest antimicrobial activity against Escherichia coli, Staphylococcus aureus, Acinetobacter baumannii, and Klebsiella pneumoniae were shown by isolates of S12, S14, S27, and S24, respectively. These results suggest that LAB from CS, especially isolates S12 and S14, have promising antimicrobial properties and show potential as probiotic candidates that merit further investigation into possible applications in food and health sectors.

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