The Profile Analysis of Lactic Acid Bacteria (LAB) from Sumbawa White Honey and Its Potential Producing Antibacterial Compounds

Baso  MANGUNTUNGI; Apon Zaenal  MUSTOPA; Lita  MEILINA; Maritsa  NURFATWA; Leggina Rezzy  VANGGY; Shasmita  IRAWAN; Mohamed Sahrul  TAMZIL; Tegar  APRILIAN; Yulianti Yulianti; Arsyadila Sophia  FIDDUHA; Intan Nurani  WERSIAN

doi:10.48048/wjst.2021.22204

Authors

Baso MANGUNTUNGI Department of Biotechnology, Faculty of Biotechnology, Universitas Teknologi Sumbawa, Sumbawa 84371, West Nusa Tenggara, Indonesia
Apon Zaenal MUSTOPA Research Center for Biotechnology, Indonesian Institute of Sciences, Cibinong, Bogor 16911, West Java, Indonesia
Lita MEILINA Research Center for Biotechnology, Indonesian Institute of Sciences, Cibinong, Bogor 16911, West Java, Indonesia
Maritsa NURFATWA Research Center for Biotechnology, Indonesian Institute of Sciences, Cibinong, Bogor 16911, West Java, Indonesia
Leggina Rezzy VANGGY Department of Biotechnology, Faculty of Biotechnology, Universitas Teknologi Sumbawa, Sumbawa 84371, West Nusa Tenggara, Indonesia
Shasmita IRAWAN Graduate School of Biotechnology, IPB University, Bogor 16680, West Java, Indonesia
Mohamed Sahrul TAMZIL Graduate School of Biotechnology, IPB University, Bogor 16680, West Java, Indonesia
Tegar APRILIAN Department of Biotechnology, Faculty of Biotechnology, Universitas Teknologi Sumbawa, Sumbawa 84371, West Nusa Tenggara, Indonesia
Yulianti Department of Biotechnology, Faculty of Biotechnology, Universitas Teknologi Sumbawa, Sumbawa 84371, West Nusa Tenggara, Indonesia
Arsyadila Sophia FIDDUHA Islamic Integrated Senior High School Samawa Cendekia (SMA IT Samawa Cendekia) Sumbawa 84371, West Nusa Tenggara, Indonesia
Intan Nurani WERSIAN Islamic Integrated Senior High School Samawa Cendekia (SMA IT Samawa Cendekia) Sumbawa 84371, West Nusa Tenggara, Indonesia

DOI:

https://doi.org/10.48048/wjst.2021.22204

Keywords:

Antibacterial compounds, Lactic Acid Bacteria (LAB), Sumbawa white honey

Abstract

Honey acts as an antibacterial without side effects, and also contains antiseptic substances which function to inhibit bacterial growth. This study aimed to isolate the Lactic Acid Bacteria (LAB) in Sumbawa white honey and the bioactive compounds produced as pathogenic antibacteria. The 1^st stage in this study was the isolation of lactic acid bacteria (LAB) in Sumbawa white honey, then continued with a grading test, morphological test, catalase test, methyl red test, and the last test, namely the antimicrobial test against 5 pathogenic bacteria (Salmonellatyhposa, Staphylococcus aureus, Escherichia coli, Enterobacter ludwigii, and Leclerciaadecarboxylata). Data analysis was performed using the Analysis of variance (ANOVA) test at a confidence level of 0.05 with SPSS 24. Based on the results of sequencing analysis, it was found that the 5 selected isolates were Enterococcus faecium species. The Enterococcus faecium species obtained from the sequencing results had different strains. The accession numbers of the 5 Enterococcus faecium were: Isolate-03 with a percentage of 97.29 % (accession number: KU324920.1), Isolate-07 has a percent identity of 97.36 % (accession number: MF108201.1), Isolate-09 of 97.73 % (accession number: CP041261.3), Isolate-20 with a percentage of 96.40 % (accession number: MN511819.1), and Isolate-24 with a percentage of 98.61 % (accession number: KM495938.1). These isolates can inhibit the growth of all tested pathogenic bacteria treated with 100 % LAB metabolites and were not significantly different (p > 0.05) compared to a positive control (Ampicillin).

HIGHLIGHTS

Antibacterial compound of Lactic Acid Bacteria (LAB) from Sumbawa white honey
Lactic acid bacteria isolation, characterization, and biosprosprection against pathogens
Identified LAB by 16s rRNA sequencing gives five strains of Enterococcus faecium
All identified LAB metabolites can inhibit all pathogens by similar inhibition percentage with Ampicillin

GRAPHICAL ABSTRACT

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