Microbiological and physicochemical characteristics of bakasang laor, a traditional fermented fishery product from Maluku, Indonesia
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Abstract. Mahulette F, Kurnia TS. 2020. Microbiological and physicochemical characteristics of bakasang laor, a traditional fermented fishery product from Maluku, Indonesia. Biodiversitas 21: 2216-2223. Bakasang laor consisted of two types, i.e. with and without vinegar. The microbiological research of bakasang processed use laor as raw material is very limited therefore these investigations are necessary to be conducted. The research aimed to analyze the microbiological and physicochemical characteristics of two types of bakasang laor. The microbiological characteristics are used to determine product safety whereas the physicochemical characteristics, amino acids, and fatty acids contents can determine the nutritional value for consumption. The sample of bakasang laor was taken from traditional producers in Latuhalat, Ambon. Microbiological analysis using plate count method. From the measurement, the total number of halotolerant and coliform bacterial in bakasang laor without vinegar were 6.2 log CFU/g and 6.5 log CFU/g, respectively, while the total of lactic acid bacteria in bakasang laor with vinegar was 6.6 log CFU/g at the end of fermentation. The total amino acids and fatty acids contents of bakasang laor without vinegar at the end of fermentation were 11.25% and 32.23%, while bakasang laor vinegar was 9.38% and 32.72%, respectively. The bacteria found in bakasang laor were Leuconostoc mesenteroides, Bacillus subtilis, Staphylococcus arlettae, Staphylococcus petrasii, Escherichia coli, and Enterobacter cloacae. Generally, microbiological and physicochemical characteristics of bakasang laor with vinegar were better than bakasang laor without vinegar. This research can improve the quality of this fermentation product in the future.
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References
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Marui J, Boulom S, Panthavee W, Momma M, Kusumoto K, Nakahara K, Saito M. 2014. Culture independent analysis of the bacterial community during fermentation of pa-som, a traditional fermented fish product in Laos. Food Sci Technol 80: 1109-1115.
Nurhikmayani R, Daryono BS, Retnaningrum E. 2019. Isolation and molecular identification of antimicrobial-producing lactic acid bacteria from chao, south Sulawesi (Indonesia) fermented fish product. Biodiversitas 20 (4): 1063-1068.
Prihanto AA, Jaziri AA, Perwira IY. 2016. Purification and characterization of neutral protease from Bacillus subtilis UBT7 isolated from terasi, Indonesian fermented fish. Biosci Biotechnol Res Asia 13 (3): 1409-1413.
Rattanasuk S, Boonbao J, Sankumpa N, Surasilp T. 2015. Foodborne pathogens in fermented fish purchase in Selaphum, Roi Et. Triyana K (ed). Procceding of International Conference on Science and Technology. Universitas Gadjah Mada, Yogyakarta, 11-13 November 2015. [Indonesian]
Sukenti K, Hakim L, Indriyani S, Purwanto Y. 2016. Ethnozoological study on Sasak cuisines: diversity, utilization, social, cultural, and nutritional aspects. Paksitan J Life Soc Sci 14 (3): 171-177.
Yu X, Mao X, He S, Liu P, Wang Y, Xue C. 2014. Biochemical Properties of Fish Sauce Prepared Using Low Salt, Solid State Fermentation with Anchovy By-products. Food Sci Biotechnol 23 (5): 1497-1506.
Yuen SK, Yee CF, Anton A. 2009. Microbiological characterization of budu, an indigenous Malaysian fish sauce. Borneo Sci 24: 25-35.
Yuen SK, Chye FY, Anton A. 2015. Chemical composition and microbial dynamics of budu fermentation, a traditional Malaysian fish sauce. Acta Aliment 44 (2): 185-194.
Ananchaipattana C, Hosotani Y, Kawasaki S, Pongsawat S, Bari MDF, Isobe S, Inatsu Y. 2012. Bacterial contamination in retail food purchased in Thailand. Food Sci Technol Res 18 (5): 705-712.
Anggo AD, Widodo FM, Swastawati F, Rianingsih L. 2015. Changes of amino and fatty acid in anchovy (Stolephorus sp) fermented fish paste with different fermentation periods. Procedia Environ Sci 23: 58-63.
AOAC. Association of Official Analytical Chemist. 2012. Official Methods of Analysis 19th Edition. Gaithersburg: AOAC International.
Caglayan P. 2019. Isolation and 16s rRNA sequence analysis of six environmental haloversatile bacteria from Camalti Saltern. In. Ozcan T. International Biodiversity and Ecology Sciences Symposium Proceedings. Istanbul, September 26-28 2019. (Turkey)
Chen H, Chen T, Giudici P, Chen F. 2016. Vinegar functions on health: constituents, sources, and formation mechanisms. Comp Rev Food Sci Food Safe 15: 1124-1138.
Costa RA. 2013. Escherichia coli in seafood: a brief overview. Adv Biosci Biotechnol 4: 450-454.
Faisal M, Noor-E-Islami S, Islam MN, Kamal M, Khan MNA. 2015. Study on microbial and physical changes in fish sauce during fermentation. Agric Livest Fish 2 (2): 375-383.
Fan L, Song J. 2013. Antimicrobial microbes-bacteriocin producing lactic acid bacteria. In: Mendez-Vilas A (ed) Microbial pathogens and strategies for combating them: science, technology and education. Formatex Research Center:. Badajoz.
Fatma CH, Benmechernene. 2013. Isolation and identification of Leuconostoc mesenteroides producing bacteriosin isolated from Algerian raw camel milk. Afr J Microbiol Res 7 (23): 2961-2969
Fernandez-No IC, Guarddon M, Bohme K, Capeda A, Calo-Mata P, Barros-Velazquez J. 2011. Detection and quantification of spoilage and pathogenic Bacillus cereus, Bacillus subtilis, and Bacillus licheniformis by real-time PCR. Food Microbiol 28: 605-610.
Gao X, Cui C, Ren J, Zhao H, Zhao Q, Zhao M. 2011. Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste. Int J Food Sci Technol 46: 243-249.
Ingratubun JA, Ijong FG, Onibala H. 2013. Isolation and identification of lactic acid bacteria in bakasang as fermented microbe starter. Aquat Sci Manag 1: 48-56.
Houessoul MB, Yelouassil CAR, Zanmenou W, Mossi I, Suanon F, Yovo PD. 2019. Nutritional composition of fatty acids and amino acids of the fermented scomberomorus tritor in Benin. Science Journal of Chemistry 7 (1): 19-25.
Koesoemawardani D, Hidayanti S, Subeki. 2018. Amino acid and fatty acid compositions of rusip from fermented anchovy fish (Stolephorus sp). Mat Sci Eng 344: 1-6.
Jekti DSD, Purwoko AA, Muttaqin Z. 2008. Nyale sea worm as antibacterial substances. J Ilmu Dasar 9 (1): 120-126.
Kakati BK, Goswami UC. 2013. Characterization of the traditional fermented fish product shidol of northeast India prepared from Puntius sophore and Setipinna phasa. Indian J Trad Knowled 12 (1): 85-90.
Kuley E, Yavuser MN, Yavuser E, Durmus M, Yazgan H, Gezginc Y, Ozogul F. 2019. Inhibitory effects of safflower and bitter melon extracts on biogenic amine formation by fish spoilage bacteria and food borne pathogens. Food Biosci 32: 1-8.
Latumahina MCA. 2011. Pengolahan dan komposisi gizi cacing polychaeta di Pulau Ambon. In: Jambormias E, Riupassa, PA (eds). Prosiding Seminar Nasional Pengembangan Pulau-pulau Kecil dari Aspek Perikanan Kelautan dan Pertanian. Institut Pertanian Bogor, Bogor, 25 Juni 2011. [Indonesian]
Lavecchia A, Chiara M, De Virgilio C, Manzari C, Monno R, De Carlo A, Pazzani C, Horner D, Pesole G, Placido A. 2019. Staphylococcus arlettae genomics: novel insights on candidate antibiotic resistance and virulence genes in an emerging opportunistic pathogen. Microorganisms 7 (580): 1-14.
Liline S, Amin M, Lestari U, Corebima AD. 2016. The identification of laor worm (polychaeta) in marine areas of Ambon island, Mollucas province, Indonesia based on 16s rRNA gene sequence. Int J Chem Tech Res 9 (6): 307-315.
Mahulette F, Mubarik NR, Suwanto A, Widanarni. 2018. Diversity of lactic acid bacterial in inasua fermentation. Iranian J Microbiol 10 (5): 314-323.
Mahulette F, Kurnia TS. 2020. Microbiological quality and proximate composition of bakasang laor, a traditional fermented fishery product in Maluku. Biosaintifika: Journal of Biologi and Biologi Education 12 (1).
Makarova K, Slesarev A, Wolf Y, Sorokin A, Mirkin B, Koonin E, Pavlov A, Pavlova N, Karamychev V, Polouchine N, Shakhova V, Grigoriev I, Lou Y, Rohksar D, Lucas S, Huang K, Goodstein DM, Hawkins T, Plengvidhya V, Welker D, Hughes J, Goh Y, Benson A, Baldwin K, Lee JH, Diaz-Muniz I, Dosti B, Smeianov V, Wechter W, Barabote R, Lorca G, Altermann E, Barrangou R, Ganesan B, Xie Y, Rawsthorne H, Tamir D, Parker C, Breidt F, Broadbent J, Hutkins R, O'Sullivan D, Steele J, Unlu G, Saier M, Klaenhammer T, Richardson P, Kozyavkin S, Weimer B, Mills D. 2006. Comparative genomics of the lactic acid bacteria. Proceeding of National Academic Science. U.S.A. 103 (42): 15611-15616 (USA)
Marchesi JR, Sato T, Weigtman AJ, Martin TA, Fry JC, Hiom SJ, Wade WG. 1998. Design and evaluation of useful bacterium specific PCR primer that amplify genes coding for bacterial 16S rRNA. Appl Environ Microbiol 64: 795-799.
Mapanawang AL, Masipagunung A, Budiadji AF, Sultoni S. 2018. Identification of the compounds that contained in extracting methanol laor (polychaeta). Int J Health Med Curr Res 3 (1): 835-840.
Marui J, Boulom S, Panthavee W, Momma M, Kusumoto K, Nakahara K, Saito M. 2014. Culture independent analysis of the bacterial community during fermentation of pa-som, a traditional fermented fish product in Laos. Food Sci Technol 80: 1109-1115.
Nurhikmayani R, Daryono BS, Retnaningrum E. 2019. Isolation and molecular identification of antimicrobial-producing lactic acid bacteria from chao, south Sulawesi (Indonesia) fermented fish product. Biodiversitas 20 (4): 1063-1068.
Prihanto AA, Jaziri AA, Perwira IY. 2016. Purification and characterization of neutral protease from Bacillus subtilis UBT7 isolated from terasi, Indonesian fermented fish. Biosci Biotechnol Res Asia 13 (3): 1409-1413.
Rattanasuk S, Boonbao J, Sankumpa N, Surasilp T. 2015. Foodborne pathogens in fermented fish purchase in Selaphum, Roi Et. Triyana K (ed). Procceding of International Conference on Science and Technology. Universitas Gadjah Mada, Yogyakarta, 11-13 November 2015. [Indonesian]
Sukenti K, Hakim L, Indriyani S, Purwanto Y. 2016. Ethnozoological study on Sasak cuisines: diversity, utilization, social, cultural, and nutritional aspects. Paksitan J Life Soc Sci 14 (3): 171-177.
Yu X, Mao X, He S, Liu P, Wang Y, Xue C. 2014. Biochemical Properties of Fish Sauce Prepared Using Low Salt, Solid State Fermentation with Anchovy By-products. Food Sci Biotechnol 23 (5): 1497-1506.
Yuen SK, Yee CF, Anton A. 2009. Microbiological characterization of budu, an indigenous Malaysian fish sauce. Borneo Sci 24: 25-35.
Yuen SK, Chye FY, Anton A. 2015. Chemical composition and microbial dynamics of budu fermentation, a traditional Malaysian fish sauce. Acta Aliment 44 (2): 185-194.
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