Characterization of Lactic Acid Bacteria Isolates from Mandai Function as Probiotic

Mandai is a fermented product made of cempedak (Artocarpus champeden) dami. The research aimed to isolate and characterize lactic acid bacteria isolated from and to evaluate their probiotic potency. Mandai samples were collected from several home industries in East Kalimantan area made with 5, 10 and 15% salt contents. Eighty-five lactic acid bacteria (LAB) isolates were obtained from mandai on day 4, 8, and 12 fermentation and assessed for their probiotic properties. All isolates showed good tolerances towards low pH (pH 2.0) with the decrease of viable counts of less than 2 log cfu/ml. The LAB isolates could grow in the present of 0.5% bile salt although the viable counts decreased as compared to those in medium without bile salt. Reduction of viable counts less than 1 log cfu/ml was observed in 21 isolates. Nineteen isolates could tolerate pH 2.0 and 0.5% bile salt better than others with the total decrease in viable counts less than 1 log cfu/ml. Most of isolates (11 out of 19 isolates) which tolerate low pH were obtained from 8 days mandai fermentation. Isolate MC812 and MC809 had good antimicrobial properties against Listeria monocytogenes ATCC 13932, Enterococcus faecalis ATCC 19433, Bacillus cereus ATCC 10876, Escherichia coli ATCC 25922 and Salmonella typhimurium ATCC 14028. Ten isolates had good antimicrobial properties against at least 3 pathogens tested. Their resistance toward antibiotics varied between isolates. All isolates was identified as Lactobacillus plantarum with API 50 CHL and confirmed with real-time-PCR. The overall results indicated that certain LAB isolates obtained from mandai show promising probiotic properties.