Please use this identifier to cite or link to this item:
http://repository.ipb.ac.id/handle/123456789/113492
Title: | Analisis Bakteri Dominan pada Berbagai Produk Susu Fermentasi dengan Menggunakan 16S rRNA Sekuensing |
Other Titles: | Analysis of Dominant Bacteria Various Fermented Milk Products Using 16S rRNA Sequencing |
Authors: | Budiman, Cahyo Arief, Irma Isnafia Tangkilisan, Christine Vironika |
Issue Date: | 2022 |
Publisher: | IPB University |
Abstract: | Yogurt, Yakult, dan kefir merupakan produk fermentasi berbahan dasar
susu, diproduksi melalui proses fermentasi oleh berbagai jenis bakteri asam laktat.
Namun, selama proses fermentasi dominasi bakteri dalam produk dapat berubah.
Kemungkinan bakteri pembusuk lain dapat mendominasi produk, kemungkinan
ini bergantung pada berbagai faktor proses pasca produksi. Penelitian ini
bertujuan untuk mengetahui bakteri dominan pada berbagai produk susu
fermentasi menggunakan sekuensing 16S rRNA. Total DNA genomik langsung
diekstraksi dari produk dan digunakan sebagai template untuk amplifikasi gen 16S
rRNA menggunakan primer 9F dan 1541R. Amplikon diurutkan dan dianalisis
menggunakan server BLAST. Sebagai data pendukung, nilai pH masing-masing
produk juga diukur. Hasil menunjukan bahwa nilai pH produk ditemukan berbeda
nyata (P<0,05). Analisis sekuens 16S rRNA yogurt adalah Streptococcus
thermophilus strain ATCC 19258 dan pada kefir adalah Lactococcus cremoris
strain NCDO 607 dan L. cremoris strain NBRC 100676. Sementara, amplikon
16S rRNA dari produk yogurt B tidak dapat diurutkan karena kualitasnya yang
rendah. Yoghurt, Yakult, and kefir are milk-based fermented products, produced through fermentation process by different types of lactic acid bacterial. Nevertheless, during fermentation process, domination of bacteria in product might changed. The possibility of other spoilage bacteria can dominate the products, this possibility depend on various factors of post-production process. This study was aimed to investigate the dominant bacteria in different fermented milk products using 16S rRNA sequencing. The total genomic DNA directly extracted from products and used as a template for 16S rRNA gene amplification using 9F and 1541R primers. The amplicon was sequenced and analyzed using BLAST server. To supporting data, pH value of each product also be measured. The results showed that pH values of products were found significanly different (P<0.05). Sequence analysis 16S rRNA revaled that yoghurt is dominated by Streptococcus thermophilus strain ATCC 19258 and for kefir is Lactococcus cremoris strain NCDO 607 and L. cremoris strain NBRC 100676. Meanwhile, 16S rRNA amplicon from yoghurt B product was unable to be sequence due to low quality. |
URI: | http://repository.ipb.ac.id/handle/123456789/113492 |
Appears in Collections: | UT - Technology of Cattle Products |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover, Lembar Pengesahan, Prakata, Daftar Isi.pdf Restricted Access | Cover | 1.46 MB | Adobe PDF | View/Open |
D34180028_Christine Vironika Tangkilisan.pdf Restricted Access | Fullteks | 1.47 MB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 1.46 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.