Resti Fevria, Vauzia, Dwi Hilda Putri, Afifahtul Achyar, Santi Diana Putri, Edwin
Tempe is a typical Indonesian food that comes from fermenting soybeans with the fungus Rhizopus sp. Tempe is known to have good nutritional value because of the content contained in soybeans themselves and other microorganisms that appear as a result of the tempe fermentation process. The fermentation process increases the activity of bacteria in tempe which are beneficial for digestion, one of which is lactic acid bacteria. This research aims to see the differences morphological forms and genomic of lactic acid bacteria produced by tempe wrapped in banana leaves and tempe wrapped in plastic. The differences in fermentation that occurred in tempe wrapped in banana leaves against those wrapped in plastic resulted in variances in lactic acid bacteria type. Based on the isolation of bacteria on Mann de Rogosa Sharpe Agar medium, 15 isolates of lactic acid bacteria were produced, with general morphological forms of bacilli and coccus. The PCR was then used to identify genomic sequences. The phylogenetic tree generated with the 16S rRNA gene sequence can demonstrate the relationship between LAB diversity at the species level, but it cannot identify LAB from the strain level. © 2024, Jambi University. All rights reserved.
Department of Agroindustry FMIPA, Universitas Negeri Padang, West Sumatra, Indonesia; Department of Biology FMIPA, Universitas Negeri Padang, West Sumatra, Indonesia; Department of Agroecotechnology Faperta, Andalas University, West Sumatra, Indonesia
