Identification and Genetic Diversity of Amylase Producing Lactic Acid Bacteria from Brown Rice <i>(Oryza nivara)</i> Wakawondu Cultivar Based on 16S rRNA Gene

Abstract

This study identified the genetic diversity of amylase-producing lactic acid bacteria from brown rice (Oryza nivara) Wakawondu cultivar based on the 16S rRNA gene. The ten lactic acid bacteria strains were isolated from the fermented Wakawondu rice washing water; two isolates, SBM3D and SBM4A, displayed strong amylase activity. The two isolates had the same characteristics according to both morphological and biochemical examination. The effect of fermentation time on SBM3D bacterial isolates revealed that bacterial growth at 12 h with OD values and enzyme activity, respectively, of 0.856 and 175 mU/mL, was nearly identical to the growth at 27 h with OD values of 0.886 and 176 mU/mL consecutively. Meanwhile, the bacterial isolate of SBM4A showed a significant increase in growth at 15 h with an OD value of 0.552 and enzyme activity of 99 U/mL. The maximum growth was seen at 18 h with an OD value of 0.657 and enzyme activity of 126 mU/mL. Cladogram of an SBM3D isolate with Pediococcus pentosaceus strains SL001 CP039378.1 and SRCM102740 CP028269.1 forming a sister group clad. Pediococcus pentosaceus strains SRCM102739 CP028266.1 and SRCM102738 CP028264.1 form a sister group in the cladogram of the SBM4A isolate. SBM3D and SBM4A, which are amylase-producing Pediococcus pentosaceus, can be used in food, chemical, health, and other industries.

Keywords

• Wakawondu
• lactic acid bacteria
• identification
• <i>Pediococcus pentosaceus</i>