Lactic Acid Bacteria (LAB) with Probiotic Potential from Dengke Naniura

Dengke Naniura is a traditional food from Sumatera Utara, Indonesia, that produced through fermenting process, and this believed to contain high probiotics. The objective of the current research determine potential LAB as probiotic has been obtained Naniura. was traditionally prepared Cyprinus carpio. Four LABs have successfully isolated Naniura, such D7DA3, D7B3, D7DBF D7DN3. Those four isolates were identified Lactobacillus sp. This result confirmed by non-spore forming bacterium, non-motile, Gram-positive. Also, it supported biochemical test, for example Voges Proskauer, catalase Methyl Red carbohydrate fermentation. Several tests performed determining properties probiotic, example: physiological properties, acid bile tolerance antimicrobial activities. As fermentation profile evaluated, including titratable acidity, pH, organoleptic test. all show ability survive in MRS broth medium at pH 2 3. At 3, D7B3 highest survive; about 100%, after hours incubation time. data followed D7DBF4 with value 90 24% 3 2, respectively. Otherwise, isolate D7DN3 D7DA3 shows lowest value, 55-58% 52-58% fermented milk made using consistence odor similar yoghurt, otherwise D7DB3 too thick. these isolates, normal taste. better taste isolate. acidity 0.92-1.15% 4.03-4.60.