Characterizing Probiotic Lactic Acid Bacteria from Buffalo Milk Fermentation (Dadih) for Beef Biopreservation

Abstract

Beef is a perishable food that can be naturally preserved using antimicrobial chemicals in a procedure known as biopreservation. Probiotic bacteria, or bacteria with the ability to create antimicrobial metabolites, are known as lactic acid bacteria. Fermented foods such as dadih, or fermented buffalo milk, from West Sumatra, Indonesia, contain lactic acid bacteria. This study aims to explore the existence of probiotic lactic acid bacteria in dadih and the effectiveness of utilizing lactic acid bacteria metabolites as biopreservatives in beef for nine days at 4 °C. The DK1 strain of lactic acid bacteria showed the most antibacterial metabolite activity against Salmonella sp. (11.5 mm) and Escherichia coli (13 mm) among the three isolates examined. Probiotic characteristics set the DK1 isolate apart; resistance test results showed over 106 CFU/mL, pH 2–4, a temperature range of 25 °C to 45 °C, and 0.3% bile salt. DK1 isolates tested positive for auto-aggregation 89.2% of the time. The co-aggregation test results for Salmonella sp. and E. coli reveal 46.9% and 53.1%, respectively. The findings of the bio preservation showed that, overall, treated beef contained fewer E. coli and other microorganisms than untreated meat. Furthermore, compared to control beef, metabolite-treated meat showed a shift in hue and a lower, more constant pH value.

Keywords

• beef
• biopreservation
• lactic acid bacteria
• dadih