Abstract:
Puduong is a traditional fermented food from catfish originating from Kuantan
Singingi Regency, which is almost extinct. Puduong is thought to contain LAB,
which can act as a probiotic agent, which, when consumed, will have a good impact
on the health of the body and produce metabolites that have the ability to inhibit the
growth of harmful microorganisms in the body. This research aims to isolate and
identify LAB from puduong. Isolation of LAB in this study was carried out using
serial dilution 10-3 to 10-5 and inoculation using the spread plate method.
Purification of LAB isolates was carried out by the 4-quadrant streak method.
Morphological identification was carried out macroscopically and microscopically.
Biochemical test through catalase test and carbohydrate fermentation test using four
carbohydrates (d-glucose, fructose, lactose, sucrose). Physiological test through
resistance tests to 6.5% NaCl salt levels and resistance test to temperatures of 15°C
and 45°C. The results showed that 42 isolates of LAB had characteristics of the
genus Lactobacillus spp., Lactococcus spp. and Streptococcus spp. which were
Gram positive, coccus/bacil cell shape, catalase-negative, homofermentative.
23 LAB isolates obtained could survive on media that have a NaCl salt content of
6.5%, 31 LAB isolates could survive at 15°C and 45°C, 10 LAB isolates could only
survive at 15°C and one other LAB isolate could only survive at 45°C.
