Japanese Journal of Dairy and Food Science. 37, No.5 (1988)

【Objective】

A research was conducted to isolate and identify lactic acid bacteria from 5 selected samples: dadih, dosai, idli, tape and tempeh all of which belong to traditional side-dish fermented foods of Southeast Asia.

【Methods】

We examined physiological and biochemical properties of 41 strains of the isolated lactic acid bacteria, and classified them into 7 species according to their similarity.

【Results】

We isolated 7 strains of Lactococcus lactis and 2 strains of Leuconostoc lactis from dadih, 2 strains each of Lactobacillus coryniformis subsp. coryniformis and Streptococcus bovis from dosai, 1 strain of Lactobacillus casei subsp. pseudoplantarum and 2 strains of Tetragenococcus halophilus from idli, 10 strains of Lactobacillus casei subsp.pseudoplantarum from tape and Enterococcus faecalis from tempeh.    

Japanese Journal of Dairy and Food Science. 37, No.3 (1988)

【Objective】

A research was conducted to isolate lactic acid bacteria from 5 selected samples: dadih, dosai, idli, tape and tempeh all of which belong to traditional side-dish fermented foods of Southeast Asia in order to clarify lactic acid bacterial flora.

【Methods】

We used the BCP plate count agar culture and MRS agar culture in order to count and isolate the lactic acid bacteria and subsequently performed a series of test to understand the properties of the isolated strains.

【Results】

We isolated 9 strains which were estimated to belong to Streptococcus or Leuconostoc from dadih, 4 strains of lactic acid bacteria and 2 strains of Lactobacillus from dosai, 7 strains which were estimated to belong to Streptococcus or Leuconostoc and 1 strain of Lactobacillus from idli, 10 strains which were estimated to belong to Lactobacillus from tape and 8 strains which were estimated to belong to Streptococcus or Leuconostoc from tempeh.    

Japanese Journal of Dairy and Food Science. 37, No.1 (1988)

【Objective】

We selected coconut wine and rice wine which were famous traditional alcoholic drinks in Southeast Asia and examined its microbiota, and isolated and identified lactic acid bacteria from those drinks.

【Methods】

We isolated 15 strains from each sample of coconut wine and rice wine and picked out the lactic acid bacteria.

【Results】

We obtained 3 strains of lactic acid bacteria from coconut wine and 10 strains from rice wine. According to the results of the identification test, we could isolate 1 strain of Oenococcus oeni which has an ethanol tolerance of 10%, heat tolerance of 50 degrees C and sucrose-fermentability with low acid- coagulability and 2 strains of Lactobacillus alimentarius which do not grow at 45 degrees C from the coconut wine. We also isolated 3 strains which are estimated as Tetragenococcus halophilus and Pediococcus acidilactici which have great salt tolerance and heat tolerance, 1 strain of Lactobacillus curvatus which grows at 45 degrees C, 2 strains of Lactobacillus coryniformis subsp. coryniformis and 1 strain of Lactobacillus casei subsp. casei from rice wine.