Helen J. Lawalata
Background: Pakoba fruit (Syzygium sp.) is one of the medicinal plants of the Minahasa people and is an endemic species in North Sulawesi. Pakoba can only be found in the Minahasa area and very popular among Minahasa people. The taste is sour, making this fruit as the main ingredient to be processed into rojak, sweets, dodol, jam or syrup. Pakoba fruit is widely used for treatment in the simplest way because this fruit contains many bioactive compounds. Objective: The study aim to determine the presence of lactic acid bacteria (LAB) in Pakoba fruit and their potential in producing exopolysaccarides. Results: From the total of 35 producing-acid bacteria, 17 isolates were confirmed as Lactic Acid Bacteria (LAB) isolates with the characteristics of bacill cells, gram positive, catalase negative, non-motile, non-spore forming, gas production, mesophilic, aciduric, can ferment carbohydrates. Conclusion: Based on Bergey’s Manual of Systematic Bacteriology, the seventeen isolates were identified as member of Lactobacillus genus. The seventeen isolates also showed the ability to produce exopolysaccharides in the range of 102-1570 mg/L. © 2023 Author(s).
Dept. of Biology, Faculty of Mathematics, Natural Science, and Earthly, Manado State University, Indonesia
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