Case：Identification of LAB
Japanese Journal of Dairy and Food Science. 39, No.5 (1990)
A research was conducted to isolate and identify lactic acid bacteria from 9 samples of typical traditional fermented sauce in Southeast Asia, including belachan, budu, cinchaluk, pekasam, trassi, kicap, tauco, tempoyak and sambal melachan.
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 identify the isolated strains.
We isolated 135 strains from 9 samples which were estimated to be lactic acid bacteria and classified them into 3 genus and 9 species. We separated these lactic acid bacteria based on their sources and understood that the traditional fermented sauces were roughly classified in 3 kinds according to the sources of their raw materials: animal, vegetable and a mixture from animal and vegetable. The distribution of lactic acid strains depended on the ingredients. We observed that relatively many species tend to be distributed in those fermented sauces made of a mixture from animal and vegetable sources.
Last updated 2017/02/23