Isolasi dan Identifikasi Molekuler Bakteri Asam Laktat dari Susu yang berpotensi sebagai Pangan Fungsional: Review Literatur
Isolation and Molecular Identification of Lactic Acid Bacteria from Milk with Potential as Functional Food: Literature Review
Abstract
Lactic acid bacteria (LAB) are a group of gram-positive microorganisms capable of fermenting carbohydrates into lactic acid. This study was conducted using a systematic method. The observation process was carried out through a selection process of selected reporting items for systematic reviews and meta-analyses (prism). Formation of lactic acid bacteria with steps of lactic acid isolation, genomic DNA extraction, gene amplification, agarose gel electrophoresis, DNA purification and sequencing, bioinformatics analysis and phylogenetic analysis. The effectiveness of lactic acid bacteria isolation from milk includes phenotypic ambiguity (low taxonomic resolution), long analysis time and labor intensity. The transformation from phenotypic to molecular identification includes high precision (high taxonomic resolution), phylogenetic analysis and global standardization, efficiency, stability, and reproducibility. The potential of lactic acid bacteria as functional food agents includes: resistance to the digestive tract, antimicrobial activity, probiotic characteristics and safety (GRAS). The conclusion is that molecular identification of lactic acid bacteria makes isolation and identification effective and high precision. Isolating lactic acid bacteria as functional foods, namely resistance to the digestive tract, antimicrobial activity, probiotic characteristics and safety (GRAS).
References
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[2] D. Bhattacharya, P. K. Nanda, M. Pateiro, J. M. Lorenzo, P. Dhar, and A. K. Das, “Lactic acid bacteria and bacteriocins: Novel biotechnological approach for biopreservation of meat and meat products,” Microorganisms, vol. 10, no. 10, p. 2058, 2022.
[3] L. Wang et al., “Effects of lactic acid bacteria isolated from Tibetan chickens on the growth performance and gut microbiota of broiler,” Frontiers in Microbiology, vol. 14, p. 1171074, 2023.
[4] M. Suphandi, M. Sugata, and T. J. Tan, “Aktivitas antimikroba bakteri asam laktat yang diisolasi dari susu sapi di Indonesia,” Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati, pp. 111–119, 2023.
[5] E. M. Suryani and A. Gaffar, “Isolasi dan karakterisasi bakteri asam laktat dari susu kuda Bima (Equus sp.) yang berpotensi sebagai probiotik,” Jurnal Ilmiah Biosaintropis (Bioscience-Tropic), vol. 9, no. 2, pp. 102–108, 2024.
[6] A. Y. Susilowati et al., “Isolasi dan identifikasi bakteri asam laktat dari susu kambing sebagai bakteri antagonis Listeria monocytogenes dan Escherichia coli penyebab foodborne disease,” Jurnal Teknologi Pangan, vol. 6, no. 2, pp. 24–31, 2022.
[7] D. Roy, A. Ye, P. J. Moughan, and H. Singh, “Composition, Structure, and Digestive Dynamics of Milk From Different Species—A Review,” Frontiers in Nutrition, vol. 7, p. 577759, 2020, doi: 10.3389/fnut.2020.577759.
[8] I. A. Pereira, R. M. Finger, and K. B. de Freitas, “Goat milk: Composition and quality,” in Milk Processing and Dairy Products Industry, 2025, p. 109.
[9] Z. Deng, K. Hou, J. Zhao, and H. Wang, “The probiotic properties of lactic acid bacteria and their applications in animal husbandry,” Current Microbiology, vol. 79, no. 1, p. 22, 2022.
[10] N. M. S. Dwijastuti, I. G. A. A. S. Dewi, N. P. S. Septiasari, and N. P. Widiantari, “Karakterisasi isolat bakteri asam laktat asal urutan sebagai kandidat probiotik dengan ketahanan asam dan aktivitas antibakteri,” Jurnal Media Analis Kesehatan, vol. 16, no. 2, pp. 85–96, 2025.
[11] G. T. Dzhakibaeva et al., “Molecular-genetic identification of lactic acid bacteria based on 16S rRNA gene sequences,” Journal of International Scientific Publications, 2015.
[12] M. M. Abedin et al., “Lactic acid bacteria in the functional food industry: Biotechnological properties and potential applications,” Critical Reviews in Food Science and Nutrition, vol. 64, no. 29, pp. 10730–10748, 2024.
[13] R. E. Mudawaroch, S. Setiyono, L. M. Yusiati, and E. Suryanto, “Molecular identification of lactic acid bacteria from broiler chicken meat,” Agroindustrial Journal, vol. 10, no. 2, pp. 101–107, 2023.
[14] M. N. Hamidah, L. Rianingsih, and R. Romadhon, “Aktivitas antibakteri isolat bakteri asam laktat dari peda dengan jenis ikan berbeda terhadap E. coli dan S. aureus,” Jurnal Ilmu dan Teknologi Perikanan, vol. 1, no. 2, pp. 11–21, 2019.
[15] F. U. Datta et al., “Uji aktivitas antimikroba bakteri asam laktat cairan rumen terhadap pertumbuhan Salmonella enteritidis, Bacillus cereus, Escherichia coli dan Staphylococcus aureus menggunakan metode difusi sumur agar,” Jurnal Kajian Veteriner, pp. 66–85, 2019.
[16] A. Zapaśnik, B. Sokołowska, and M. Bryła, “Role of lactic acid bacteria in food preservation and safety,” Foods, vol. 11, no. 9, p. 1283, 2022.
[17] M. N. Li et al., “16S rRNA gene sequencing for bacterial identification and infectious disease diagnosis,” Biochemical and Biophysical Research Communications, vol. 739, p. 150974, 2024.
[18] H. Meruvu and S. T. Harsa, “Lactic acid bacteria: Isolation–characterization approaches and industrial applications,” Critical Reviews in Food Science and Nutrition, vol. 63, no. 26, pp. 8337–8356, 2023.
[19] G. V. M. Pereira et al., “Impact of DNA extraction methods on 16S rRNA-based profiling of bacterial communities in cheese,” Journal of Microbiological Methods, vol. 184, p. 106210, 2021, doi: 10.1016/j.mimet.2021.106210.
[20] D. J. Lane, “16S/23S rRNA sequencing,” in Nucleic Acid Techniques in Bacterial Systematics, E. Stackebrandt and M. Goodfellow, Eds. New York, NY, USA: John Wiley & Sons, 1991, pp. 115–175.
[21] N. S. M. Rizal et al., “Advantages and limitations of 16S rRNA next-generation sequencing for pathogen identification in the diagnostic microbiology laboratory: Perspectives from a middle-income country,” Diagnostics, vol. 10, no. 10, p. 816, 2020.
[22] I. Aulia, “Analisis mtDNA berdasarkan profil gen 16S rRNA pada lebah tanpa sengat (Stingless bee) di Kabupaten Lampung Timur,” 2024.
[23] N. Azizah, F. Widyastuti, M. R. Al-Gifari, and M. R. Pikoli, “Isolasi dan karakterisasi bakteri asam laktat (BAL) dari yoghurt kemasan bermerk G,” in Prosiding Seminar Nasional Biologi, vol. 5, no. 1, pp. 1323–1334, 2025.
[24] M. O. Akinyemi, O. R. Ogunremi, R. A. Adeleke, and C. N. Ezekiel, “Probiotic potentials of lactic acid bacteria and yeasts from raw goat milk in Nigeria,” Probiotics and Antimicrobial Proteins, vol. 16, no. 1, pp. 163–180, 2024.
[25] A. Sharma, S. Lee, and Y. S. Park, “Molecular typing tools for identifying and characterizing lactic acid bacteria: A review,” Food Science and Biotechnology, vol. 29, no. 10, pp. 1301–1313, 2020.
[26] A. Endo, “Update on taxonomy and identification methods of lactic acid bacteria and recent studies toward a reclassification of the genus Lactobacillus,” Japanese Journal of Lactic Acid Bacteria, vol. 31, no. 1, pp. 3–9, 2020.
[27] Z. S. Al-Kharousi, “Highlighting lactic acid bacteria in beverages: Diversity, fermentation, challenges, and future perspectives,” Foods, vol. 14, no. 12, p. 2043, 2025.
[28] P. M. Kaktcham et al., “Identification and characterization of lactic acid bacteria and yeasts from traditional fermented foods,” Applied Microbiology and Biotechnology, vol. 103, pp. 8287–8303, 2019.
[29] F. P. Douillard and W. M. de Vos, “Functional genomics of lactic acid bacteria: From food to health,” Microbial Cell Factories, vol. 18, p. 36, 2019.
[30] Z. Sun et al., “Comparative genomics of the genus Lactobacillus reveals robust phylogroups that provide the basis for reclassification,” BMC Genomics, vol. 16, p. 651, 2015.
[31] M. Hajigholizadeh, K. Mardani, M. Moradi, and A. Jamshidi, “Molecular detection, phylogenetic analysis, and antibacterial performance of lactic acid bacteria isolated from traditional cheeses, North-West Iran,” Food Science & Nutrition, vol. 8, no. 11, pp. 6007–6013, 2020.
[32] M. Skotniczny and P. Satora, “Molecular detection and identification of Plant-Associated Lactiplantibacillus plantarum,” International Journal of Molecular Sciences, vol. 24, no. 5, p. 4853, 2023.
[33] A. Zawistowska-Rojek, T. Zaręba, and S. Tyski, “Microbiological testing of probiotic preparations,” International Journal of Environmental Research and Public Health, vol. 19, no. 9, p. 5701, 2022.
[34] P. J. Yeboah, N. D. Wijemanna, A. S. Eddin, L. L. Williams, and S. A. Ibrahim, “Lactic acid bacteria: Review on the potential delivery system as an effective probiotic,” 2023.
[35] D. Amenu and K. Bacha, “Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages,” Annals of Microbiology, vol. 73, no. 1, p. 37, 2023.
[36] S. Binda et al., “Criteria to qualify microorganisms as ‘probiotic’ in foods and dietary supplements,” Frontiers in Microbiology, vol. 11, p. 1662, 2020.
[37] M. Colombo, N. P. Castilho, S. D. Todorov, and L. A. Nero, “Beneficial properties of lactic acid bacteria naturally present in dairy production,” BMC Microbiology, vol. 18, no. 1, p. 219, 2018.
[38] R. Sharma, B. S. Sanodiya, D. Bagrodia, M. Pandey, A. Sharma, and P. S. Bisen, “Probiotic potential of lactic acid bacteria: Current status and applications,” Food Bioscience, vol. 46, p. 101558, 2022.
[39] P. G. Yap, Z. W. Lai, and J. S. Tan, “Bacteriocins from lactic acid bacteria: Purification strategies and applications in food and medical industries: A review,” Beni-Suef University Journal of Basic and Applied Sciences, vol. 11, no. 1, p. 51, 2022.
[40] N. C. Hernández-Delgado et al., “Antioxidant and anti-inflammatory properties of probiotic candidate strains isolated during fermentation of Agave (Agave angustifolia Haw),” Microorganisms, vol. 9, no. 5, p. 1063, 2021.
[41] D. Abdullah, S. Poddar, R. P. Rai, E. Purwati, N. P. Dewi, and Y. E. Pratama, “Molecular identification of lactic acid bacteria: An approach to sustainable food security,” Journal of Public Health Research, vol. 10, no. 2 Suppl, p. jphr-2021, 2021.
[42] Y. Taye, T. Degu, H. Fesseha, and M. Mathewos, “Isolation and identification of lactic acid bacteria from cow milk and milk products,” The Scientific World Journal, vol. 2021, no. 1, p. 4697445, 2021.
[43] S. Doğan and G. Ç. Adıgüzel, “Isolation identification and molecular characterization of lactic acid bacteria from raw milk samples collected from Erzurum region,” Türk Doğa ve Fen Dergisi, vol. 13, no. 1, pp. 111–117, 2024.
[44] R. W. Kadir, R. Malaka, N. Nahariah, W. Wahniyathi, and F. A. Arief, “Isolation and characterization of lactic acid bacteria isolated from traditional dairy product Dangke cheese using molecular 16S rRNA gene sequence PCR method,” International Journal of Agriculture and Biosciences, vol. 14, no. 4, pp. 614–620, 2025.
[45] T. Ikombayev et al., “Functional properties of lactic acid bacteria isolated from raw goat milk and cottage cheese,” Journal of Agriculture and Food Research, vol. 21, p. 101822, 2025.
Published
2026-05-13
How to Cite
Mudawaroch, R. E., & Rinawidiastuti, R. (2026). Isolasi dan Identifikasi Molekuler Bakteri Asam Laktat dari Susu yang berpotensi sebagai Pangan Fungsional: Review Literatur: Isolation and Molecular Identification of Lactic Acid Bacteria from Milk with Potential as Functional Food: Literature Review. Jurnal Riset Agribisnis Dan Peternakan, 11(1), 151-165. https://doi.org/10.37729/jrap.v11i1.7613
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Copyright (c) 2026 Roisu Eny Mudawaroch, Rinawidiastuti Rinawidiastuti
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
