Probiotic properties of Lactobacillus plantarum E2 Isolated from Coffee Fermentation (Wine Coffee) Yoga Dwi Jatmiko, Aryan Mustamin
Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Brawijaya, Veteran Street, Malang 65145, Indonesia
Abstract
ABSTRACT. Exploration of lactic acid bacteria as probiotics contained in local coffee wine needs to be done. The purpose of this study was to determine the presence of lactic acid bacteria (LAB) isolated from local coffee wine which has potency as a probiotic, and to identify the LAB species with the best probiotic ability from local wine coffee based on 16S rDNA sequences. A total of five samples were taken during coffee fermentation to isolate LAB using MRS agar media added with 1% CaCO3. The characterization of LAB was carried out by Gram staining and catalase test and then continued with the characterization of its probiotic potency. The probiotic characters tested included acid resistance test (pH 2, 3, and 4), bile salt tolerance test (1%, 1.5%, and 2%), antibacterial activity test, sensitivity test to antibiotics and hemolysis activity test. The data obtained were analyzed using ANOVA, and continued with the Tukey test with a significance level of 95%. Lactic acid bacteria from coffee fermentation (wine coffee) have been isolated as many as 25 isolates. Two LAB isolates (D4 and E2) have been selected as probiotic candidates that were able to survive and grow at low pH (pH 2) and in the presence of 2% bile salts with a survival rate of 100%, able to inhibit all tested pathogenic bacteria, and categorized as nonpathogen. Both isolates were resistant to the antibiotics kanamycin and aztreonam. Of the two isolates, isolate E2 was the best isolate in term of probiotic ability, and it was identified as Lactobacillus plantarum with 100% similarity to the MR1 strain.
Keywords: lactic acid bacteria, probiotics, coffee wine, fermentation, Lactobacillus plantarum
